The winner was Neil Keevill, head chef at the Prancing Stag in Glasgow, who wins £500 worth of Gressingham products along with a £1,000 voucher to buy new catering equipment.

The competition, which attracted almost 1,400 entries, ties in with the launch of two new products Gressingham Sous Vide Duck Breast and Gressingham Sous Vide Confit Duck Leg which have been developed to make it quick and easy for chefs and restaurants to serve premium duck dishes.  

Commenting on the win, Keevil said: “We’re delighted to have won the Gressingham Foods competition. We're in the process of changing our menu at the moment, so we’re taking the opportunity to add duck dishes to the menu.

“For August, we’ll be offering smoked duck breast with a pomegranate and orange salad, and aromatic shredded duck, served with beetroot and kumquat chutney. I’ve also ordered some confit duck leg, and will be adding more dishes to the menu as we move through the summer and into autumn. It’s a great opportunity to introduce some new menu ideas to our customers.”

The Prancing Stag holds an AA Rosette for culinary excellence, and was named ‘Glasgow's Hidden Gem’ by the Scotsman SCRAN Awards in 2024.

Rebecca Alderton, marketing manager of East Anglia-based Gressingham Foods, added: “The high level of interest in the competition shows the growing appeal of duck on menus, as consumers seek interesting culinary experiences, and operators broaden their offer,

“Congratulations to Neil on being drawn as winner, and we look forward to working with him and the team at the Prancing Stag to make the most of the opportunity our new sous vide products offer.”

Second prize in the competition went to Bournemouth-based chef Matt Budden, who wins a duck hamper including a selection of products and premium cookware worth £150.