Twechar chef’s pizza is the best slice in Scotland

David Gannon, the new group development chef at Charcuterie Continental Ltd in Twechar, is the man behind the prizewinning dish.

He used the meat production company’s barbecue pulled pork, along with baby corn, roasted sweet potato and mozzarella to produce the perfect topping.

The recipe beat competition from nine other Scottish entrants in the Pasta and Italian Food Association’s (PAPA) Pizza Chef of the Year Award, including six contenders from the Italian community. It will now fight it out for the British title.

This is the second win for David, who already led Charcuterie to the finals of this year’s British Sandwich of the Year Awards with his sliced roast beef, apple, pear and fig chutney sandwich filling.

David, who made his pizza in front of a panel of judges, said: “PAPA really puts pizza making skills to the test in terms of creativity and taste in this competition.

“So we are absolutely delighted to have won the Scottish heat and go forward to the national finals, especially with such a great line up of contenders.

“For us, this has been about combining flavours and textures in an innovative way using a quality product from Charcuterie’s award winning pulled pork range.”