Chefs fight it out for Shepherd's Pie crown

The winner of the Major Shepherd's Pie Challenge has been named. David Woods, executive chef at the Sofitel London hotel, Gatwick, saw off the competition in a hard fought cook-off.

Amongst the opposition was James Rogers, head chef and partner at the Dog Inn, Grundisburgh, Suffolk, whose pie made using locally-sourced ingredients came third.

The winning pie was a creative recipe combining Major Lamb stock base, Major Veal Jus, layered caramelised onions and lamb's kidneys, topped with a creamy mash laced with Jerusalem artichokes. Woods served up his creation in a presentation featuring skewered sweetbreads and nasturtium flower heads.

Major organised the competition in conjunction with the Craft Guild of Chefs and the British Culinary Federation and challenged chefs to get creative with the classic shepeherd's pie.

David Bryant, managing director for Major, said of the winning recipe: "The combination of flavours and attention to detail were really impressive. David even went as far as organising for the first UK crop of the speciality potato variety, the Heritage Red King Edward, to be harvested for the competition."

James Rogers said he had enjoyed taking part in the competition. "We've found that customers really respond to our use of local produce, and the shepherd's pie is one of the most popular dishes on the menu."

Any disappointment at coming third was more than made up for by the fact that James and his brother had completed on the purchase of the freehold of the Dog, which they have run as Punch lessees for five years, the day before the cook-off.

Other finalists were: Simon Webb, Restaurant Associates, KPMG; Vince Cottam, Westminster Kingsway College; Alison Azzopardi, Sofitel London, Gatwick.

The judges for the competition were Bernhard Engelhardt and Chris Basten of the Craft Guild of Chefs, Graham Crump and Jim Eaves of the British Culinary Federation, and Major's executive development chef Brian Eastment.