LES Smith makes more kinds of sausages than anyone else in the UK.

The Bishopstoke-based butcher sends products from his 70-strong selection to customers as far afield as the British Embassy in Poland.

However, there is one accolade the 60-year-old wants before he hangs up his cleaver and apron - to be the champion of champions.

On Sunday he will be among 20 butchers from around the UK who have reached the invitation-only Meat Trade Journal sausage makers' final.

Les has entered his traditional pork sausage in the prestigious competition seven times in the past.

Now he hopes the recipe he has stuck to since his first day of business in 1964 will finally scoop the prize which has escaped him for the 20 years he has been competing.

He said: "I stand as good a chance as anybody else really. All of the sausages that have won in the past I've beaten at some stage or another.

"It's quality meat that's the secret to a good sausage and the balance of what we put in it. If you make a good product you get a good result."

He believes success or failure depends on whereabouts in the country the judges are from.

He said: "If I was taking a sausage up north I wouldn't take a plain one. It doesn't matter how good it is, the northern judges like something with a bit of bite to it. But down here the southern judges go for a blander taste.

"I feel confident but you never know - there are some good sausage makers out there. We've just got to hope ours are good enough on the day."

Fred A'Court, of the Meat Trades Journal, said Les could expect his business to quadruple if he finally wins the national title.

He said: "The champion of champions is considered to be one of the most prestigious awards in the industry."

Les won a place at the London event after winning the Great Hampshire Sausage and Pie Competition in Sparsholt, near Winchester, a year ago.