Philip Harrison, who also owns the Bears Ice Cream Company, beat the competition with his pheasant, black pudding puree, raw turnip salad.

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.

Harrison 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.”

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.

Fuller’s Great Sausage Roll Off has taken place annually at The Red Lion, Barnes for the last four years and saw 16 chefs take part.