Philip Harrison wins The Great Sausage Roll Off 2016

Philip Harrison, head chef at The Anglesea Arms in Hammersmith and owner of Bears Ice Cream Company, beat sixteen other competitors, and was crowned winner with his pheasant, black pudding purée, raw turnip salad.

Philip said: “I am absolutely thrilled to have won The Great Sausage Roll Off. I was up against some tough competition and it was a privilege to cook alongside the other worthy contestants. It is great to see how popular these competitions are becoming and it is fantastic to see such a wide range of creations from the chefs.”

Angus McKean, co-manager of the Red Lion, added: “2016 has definitely seen The Great Sausage Roll Off reach new heights and its success is a testament to the calibre of the chefs we have participating in the competition. I am delighted that Philip won, thoroughly well deserved. I am always amazed and inspired by the creations that come from these extremely talented chefs. There was a high level of comradery amongst competitors most of whom were comparative strangers, until this evening, which made the evening a truly magical event."

Second place went to Ollie Couillaud, The Corner Restaurant and Champagne Bar at Selfridges, who cooked up a storm with ‘The Lemmy’ – sage, garlic and onions cooked with Jack Daniels. Jade Clarke, head chef at The Hinds Head in Aldermaston and Fuller’s current Chef of the Year, came in third place with her venison, wild mushroom and pickled blackberry roll.

The judges gave Honourable Mentions to Jill Winstone, The Park Tavern in Chichester, with her rosemary and sage sausage meat with apple and apricots wrapped in homemade porchetta in puff pastry and served with homemade crab apple chilli jelly.

A second went to Calum Franklin, The Holborn Dining Room in London, with his haggis supper roll with curry sauce.

A third was given to Johnnie Mountain, creator of Skinny Pig pork puffs, for his mysterious ‘Smoke and Mirrors’ roll with flavours of pork, pancetta, foie gras and thyme.

A fourth Honourable Mention went to Matt Hunter, from The Star Inn the City in York, for his ‘fur and feather’ roll, a wild rabbit and free range duck wellington.

The sausage rolls were then auctioned off to a lively audience all in aid of Shooting Star Chase. Over £400 was raised for this leading children's hospice charity caring for babies, children and young people with life-limiting conditions, and their families.