David Woods wins the Major Shepherd’s Pie Challenge

His winning dish was a recipe combining Major Lamb stock base, Major Veal Jus, layered caramelised onions and lamb's kidneys, topped with a creamy mash laced with Jerusalem artichokes. In a hotly contested cook off which took place today at Major's new Innovation Centre in Northamptonshire, David impressed the panel of judges Bernhard Engelhardt and Chris Basten – Craft Guild of Chefs; Graham Crump and Jim Eaves - British Culinary Federation plus, Majors executive development chef, Brian Eastment. On winning the competition David said: "I am naturally over the moon to have won the Challenge. The competition was fierce and I was up against some great dishes. As far as my recipe goes, the Major Lamb stock base adds a real depth of flavour which is not always practical for a busy chef to recreate with a kitchen made stock. The thickened Veal Jus is especially useful as it adds a richness without the need to use flour or other thickener." David fought off tough competition from the four other finalists who were: James Rogers, The Dog Inn, Grundisburgh; Simon Webb, Restaurant Associates, KPMG; Vince Cottam, Westminster Kingsway College; Alison Azzopardi, Sofitel London, Gatwick. For creating the winning recipe, he will enjoy a champagne reception, dinner and overnight accommodation at a 5 star London hotel and two tickets to a top London show.