A free-range pork pie has been crowned Supreme Champion at the Great Taste Awards.
The competition is run by the Guild of Fine Food and this year there were 4,300 entries.
Judges included journalist Charles Campion, Alex James, Blur bassist and farmer Sophie Michell, chef and star of Channel 4 show Cook Yourself Thin and food writer Tom Parker-Bowles.
Alex James said: "Such a range of produce from the smallest artisan producer upwards - it's the David versus Goliath of the food world. Great!"
The pork pie was produced by Walter Smith's butchers, based in Birmingham. The pie is made using free-range pork belly and pork shoulder, with pastry made to Walter Smith's own recipe. Walter Smith, established in 1885, is the largest privately owned chain of butchers in the country, with 27 branches across the Midlands.
Walter Smith's Pork Pie win was strongly contested by a balsamic reduction with sherry and fig from En-Place Foods in Ireland and a handmade traditional velvet fudge by Hi-T's in London, which were runners-up.
To choose between these three finalists, director of the Guild of Fine Food and leading industry figure Bob Farrand created a "Dragon's Den" style panel, including Charles Campion and Nigel Barden, who asked producers searching questions on sustainability, production values and food ethics.
Guild of Fine Food national director Bob Farrand said: "The global food processing industry can con the public with fabulous packaging but you cannot fool the taste buds. Once again simple ingredients made with passion win hands down. Even supermarkets are now realising this but not, I hope, at the expense of the small independents."
For more information on Walter Smith's pork pies visit www.waltersmith.co.uk