Artisan sloe gin makers from across the world will gather at a Tunbridge Wells pub to vie for the coveted 'Sloe Ginster World Champion' title.

The poor summer has provided ideal growing conditions for sloes or drupes, promising a bumper crop of the bitter fruit of the blackthorn bush.

Foragers are now eagerly awaiting the first frost, after which by tradition, the berries are harvested.

This Christmas marks the 7th year of the annual event which began when pub locals started argument over the perfect sloe gin recipe.

Dating back to around 1750, The George Inn, near Tunbridge Wells, makes an ideal setting to judge the most traditional of Christmas liqueurs.

Sloes, a smaller relative of the plum, are used to make the red liqueur. Traditionally it is made by infusing gin with the bitter-tasting drupes, using sugar to extract the sloe juices.

Landlord of The George Inn, Greg Elliot, said: "Hand crafted sloe gins are generally superior to commercially produced branded sloe gin liqueurs, which are made by flavouring cheaper neutral grain spirits, producing an inferior flavour akin to a fruit cordial taste.”

Some sloe gin connoisseurs say that each drupe should be hand-pricked with a thorn taken from the blackthorn bush on which it grew. Other maintain that the drupes may only be pricked silver pin or fork.

Last year's competition entrants travelled far and wide. The Champion Artisan Sloe Ginster 2014 was awarded to Edinburgh-based Demijohn.

Nearer to home, Sloe Seduction of Marden was named Gold Medal Winner for South East England.

This year sloe gin makers can also send their entries in by post to the George Inn by Wednesday, December 10 in time for the competition on Wednesday, December 16.

All proceeds of the event are donated to the MS Society which supports people with Multiple Sclerosis.

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