ONE-HUNDRED per cent British lamb; aromatic herbs and spices and a chunky chilli sauce which is so addictive people take jars of it home with them:

Could this be the best kebab in Britain?

Fast food fiend Dom Stanway-Williams has nominated his local kebab van in Thame, Atalay Kebab, in the fifth annual British Kebab Awards.

The celebration of take-away triumph in Westminster Park Plaza Ballroom each year regularly attracts Lords, Baronesses and MPs who want a bite of the action.

Last year even Jeremy Corbyn tucked in.

Where's your favourite kebab van? Get in touch and vote

Mr Stanway-Williams, who grew up in Thame and went to Lord Williams's school in the town, recently embarked on a kebab crusade to the far east where he toured Thailand, Laos, Cambodia and Vietnam hunting for a meaty treat which could equal his hometown hero, but he came home hungry for the original and best.

Atalay Kebab was founded by Turkish-born Russel Atalay in 1988.

He has now handed the running of the business over to his sons Jason and Joshua, but Mr Atalay still works on the van every night.

Mr Stanway-Williams, 25, said: "When I went travelling I made the joke that Atalay Kebab was the best in the world and, unsurprisingly, I didn't disprove it.

"They go to extreme lengths to produce a ridiculously good kebab.

"I've spoken to people in Oxford who agree – the word has spread far and wide."

Witney Gazette: Kebab lover Dom Stanway-Williams tucks into his favourite kebab from Atalay Kebab van in Thame. Picture: Dave Fleming

The marketing executive and former pub chef (pictured) still remembers his first bite at the tender age of 14: "It was love straight away of course, but back then I didn't realise how high-quality this operation was: it's the kebab that dazzles the mouth; this is impeccable quality."

Firstly, Mr Stanway-Williams says, the kebab meat itself is pure, British-reared lamb, mixed with herbs and spices in a secret combination.

The meat is then topped with crunchy green salad and pickled gherkins for a pungent kick.

Finally, he says, the whole thing is topped off with Atalay's famous chunky chilli sauce: "For years I've got extra to take home and cook with, and I'm not the only one.

"When you eat it all together with a bit of garlic it just puts you into a meaty comatose."

But don't take his word for it: Mr Atalay himself can vouch for his products' high quality.

The doner daddy, who lives in Aylesbury, said: "We don't put any chemicals in, no E numbers or D numbers – it's just good-quality English lamb.

"The most unhealthy thing you'll find in our kebabs is a bit of salt.

"It's not a secret recipe – we just don't share it with anyone."

This year's British Kebab Awards will be held in London on Sunday, February 26 and the deadline for nominations is February 6, 2017.