Wrestlers lay a saucy smackdown at the World Gravy Wrestling Championships

Huge crowds turned out today to catch a glimpse of competitors greased up with gravy in the famous World Gravy Wrestling Championships.

The international event, which began in 2007, took place at the Rose ‘n Bowl pub in Stacksteads, Lancashire.

Around 1,500 liters of gravy is poured into a ring – before contestants in fancy dress enter to battle in two-minute bouts.

Andrew Holt, 63, is in charge of making the gravy pumped into the ring after each fight.

He makes the gravy in his black pudding factory, The Real Lancashire Black Pudding Company.

He said: ‘It was all made yesterday in my factory to the competition regulations. It is my grandma’s recipe and takes a lot of preparation.’

Andrew said he makes three types of gravy to ensure the consistency is the same for all competitors – thin and slippery, thick and gooey and extra thick.

‘The gravy used during the event is a combination of all three, yet we top it up with some of each depending on what the viscosity changes to and what we think it needs,’ he added.

‘We transport it over in big barrels to the pub. We make around 1,500 liters, which is enough to have on 15,000 Sunday roasts.’

The final winners of the tournament are decided by a panel of four experienced judges, who will focus on wrestling skills and fancy dress costumes.

They also look out for who got the crowd going the most.

The pub aims to raise money for East Lancashire Hospice, but the wrestlers can also raise funds for their own chosen charity.

Showers are provided to allow participants to wash off the gravy.

It might just be the most northern competition we’ve ever seen.

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