Seth Ward, a 29-year-old chef at ABode Exeter, has been awarded the World Cup of sandwiches and officially crowned as making the 'Best Sandwich in the World' at a prestigious international competition held in Paris.

Representing the United Kingdom, Ward's sandwich, the locally-inspired "Rustic Ruby", beat off stiff competition from the likes of Switzerland, Belgium and Lebanon and was highly acclaimed by international food critics on the judging panel.

Combining a filling of Red Ruby beef, from hand-reared cows at Piper's Farm in Devon, with garlic and parsley butter, celeriac remoulade, mixed leaves and crispy shallots from Rowswell Fruit and Veg in Somerset, Seth served his unique recipe on a distinctive, new-to-the-market Délifrance Heritage demi-baguette.

"Each part of my recipe has a story to tell," said an elated Seth after the result was announced at the Palais des Congrès.

"From the traditional fermentation of the baguette I used, to the hand-reared cows from Exeter - my creation is 'home grown' and truly authentic."

Michael Caines says, "I've very proud of Seth. This award is central to what we do and believe. I've always said that great food needs to be inclusive not exclusive, and that it is important that we offer quality and value at every level, from a sandwich in one of my MC Café Bars to Michelin-star dining at Gidleigh Park. Winning the 'Coupe du Monde' - the World Cup of Sandwiches - affirms that belief. The key to Seth's creation is provenance of ingredients, with local quality to the fore, even down to using locally grown Somerset shallots and sea salt from Cornwall."

The Délifrance International Sandwich Competition, now in its seventh year, was conceived as a way to discover new talent in the sandwich field.

Jim Winship, Director of the British Sandwich Association, who represented the UK on the Délifrance international judging panel, said Seth's sandwich was a true representation of cuisine this side of the Channel.

"Seth put together a balanced sandwich that not only looked colourful and appealing but tasted delicious.  With recipes such as Crayfish and Rocket becoming bestsellers for sandwiches it shows that the UK consumer is becoming more experimental. The "Rustic Ruby" represents how the British public is prepared to take a risk and experiment with flavours on our doorstep."

Seth is now looking forward to seeing his creation soon on the menus of Michael Caines' informal dining venues, starting first in the MC Café Bar and Well House Tavern in Exeter, where it will be available from March 9th. Says Seth, "I can't wait to put the sandwich on the menus in our hotels – seeing what the British public think will be the real test!"