A DEDICATED group of men of a certain age set off earlier this year on a mission of great culinary importance.

Their quest was to find the best ham, egg and chips served in a Wiltshire pub - a quest said their leader and chief sampler of fine food and self styled 'eggsecutive' officer Bob Mizen that was deadly serious.

He said: "It came to our attention that one of the great British dishes, that of ham, egg and chips, needed to be given the same profile of (shall we say) some rather more famous and er... fussy dishes. The Heclers of Hoot were formed to seek out the best versions of ham, egg and chips and give the chef or landlord an award in recognition."

Ans so the Helcers of Holt's Three Chips award was born.

There were stipulations: chips must be hand cut and cooked twice, ham carved from the bone, two unbroken free range eggs and condiments (not in sachets).

"We also were looking for a welcoming and warm ambience to the establishment," said Mr Mizen.

The pubs of the county had to be meticulously surveyed he added by the Holt Heclers who over the course of 12 months took their work very seriously visiting the bars, snugs and lounges of public houses across the county.

There was also one other important factor to be taken into consideration and that was to do with greenery.

"No forest on the plate," said Mr Mizen, "or to the less informed salad such as lettuce and other green shoots from the kitchen garden. It's strictly ham, egg and chips."

It goes without saying of course that decent beer should be on tap as well he said.

And so to their search finally ended on Wednesday, December 12, when the Heclers made their Three Chips Award to the Green Dragon at Market Lavington.

The hostelry's landlady and chef Nicky Wragg received the award along with her member of staff Elsha Mullane from Richard Goodman, the Heclers chief eggschequer.

A new quest will start in the New Year said Mr Mizen.