Celebrity chef Pierre White will now share his top tips with Carr at a culinary workshop at the start of next year. This follows a prize draw competition that asked independent pub and restaurant chefs from across the country to trial Knorr’s Professional Mixed Peppercorns Purée with steak – one of the nation’s top dishes served out of home.

Carr said: “I can’t believe I’ve won this incredible prize. It’s the first time I’ve entered something like this – and to have won some time with top chef Marco is the icing on the cake.

“It was very easy to make a peppercorn sauce with Knorr’s Professional Mixed Peppercorns Purée; I can't fault the overall taste. I tend to use dry herbs and make my sauces from scratch, but Knorr even worked well when rubbed onto meat and finished off under the grill to enhance the flavour of my steaks.”

Knorr’s Professional Mixed Peppercorns Purée is a professional kitchen ingredient made up of black, red and green peppercorns blended together into a purée format.