Internationally renowned UK chef, Calum Franklin, joins the judging team for Singapore’s first ever Scotch Egg Challenge, at Rabbit Carrot Gun on Sunday, the 8th of October.
Franklin, the Executive Chef of The Rosewood London’s Holborn Dining Room & Delicatessen, knows a thing or two about the ideal scotch egg: he won the 2015 U.K. competition with a ‘traditional’ rare breed pork and white pudding combination that had judges and punters alike cheering from the bleachers.
In Singapore, Franklin joins the judging team as some of Singapore’s most awarded chefs step up to craft a series of ‘traditional’ or ‘contemporary’ scotch egg creations.
The impressive list of competitors includes Fernando Arevalo from Artemis, Chef’s Table’s Stephan Zoisl, Joshua Brown from Wolfgang Puck’s Cut, Ding Don’s Miller Mai, Tim Ong from Jax Place, Salted & Hung’s Drew Nocente, The Lokal’s Darren Farr, and Le Rhubarb’s Paul Longworth, and Rabbit Carrot Gun’s very own Jimmy Teo.
Each competitor will plate up four scotch eggs in their particular style, two of which will go to the judges for tasting, while the other two are auctioned off for a good cause.
Punters will have the opportunity to catch all the action, bid for their favourite egg creation, and enjoy free-flow canapés all afternoon.
For more information, contact Rabbit Carrot Gun here.