A Chicken, Mushroom, English Mustard & Cream Pie made by Great North Pie Co. has taken home the title of Supreme Champion at this year’s world-renowned British Pie Awards. Beating 830 other pies to secure the much sought-after trophy and £1,000 cash prize, this truly remarkable Chicken Pie won the judges over with its exquisite appearance and perfect balance of taste and texture.
Neil Broomfield, pie maker from Great North Pie Co. commented: “The competition at this year’s British Pie Awards was huge and some of the pies were amazing. We’re so proud to win the award and be amongst some of the best pie makers in the country. We work hard to ensure that everything we produce is the best quality and that’s what we’re all about as a company. The team we have know this, and they put so much effort into keeping the standards we set. It is unbelievable that we have been named Supreme Champion.”
The seventh annual British Pie Awards took place in Melton Mowbray on 22 and 23 April and this year 830 pies were entered from 131 professional bakers and butchers. 109 top pie perfectionists were involved in the judging process, including TV chef Andy Bates, leading food critic Charles Campion and renowned food writer Xanthe Clay.
Matthew O’Callaghan, Chairman of the British Pie Awards, added: “What a year for the Awards – we’ve seen a truly varied and plentiful plethora of pies. The standard of entrants this year was higher than ever before, and Neil and the Great North Pie Co team can be very proud of being crowned Champion.
“Each year we hold the Awards to encourage innovation in pies and I believe we have outdone ourselves this year. I’d like to give my sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers.”
The British Pie Awards secured an impressive 30 supporters from across the food sector.
Laurent Vernet, head of marketing, from Quality Meat Scotland, sponsors of The Beef & Ale Pie and The Lamb Pie classes, said: “We’ve supported the awards every year since 2008 and it’s always a joy to work with butchers and bakers who are truly passionate about using premium products such as Scotch Beef PGI and Scotch Lamb PGI. The British Pie Awards are a brilliant showcase of some of the finest pie makers across the country and it was a privilege to be part of such an exciting event which showcases such a lot of creative and culinary talent.”
As well as the Supreme Champion, many other deserving pies received accolades. Most notably, Boghall Butchers in West Lothian, Scotland walked way with seven certificates including a first place for its Chicken Pie as well as being awarded second place in the Steak & Kidney Pie Class, the Lamb Pie Class and Dessert Pie Class and third place in the Fish Pie Class and the Vegetarian Pie Class.
Leicester-based, 190 year old pie makers, Walker & Son performed exceptionally well, sweeping the board with first second and third places in the Savoury Pie Class and receiving accolades in the Chicken & Other Meat Pie Class and the Bride’s Pie Class.
Classes at this year’s Awards were expanded to 20 in order to include a wider range of pies. One of the new classes for 2015 was the ‘Free From’ class, only allowing entries from pies free from gluten. Proving an exceptionally popular class, pie producers from across the country entered their gluten free pies, but the Free From Steak & Ale Pie produced by The Biddestone Arms pie came out on top.
James Hedges from The Biddestone Arms enthused: “We were very pleased to see that a class had been dedicated to gluten free pies this year and were absolutely ecstatic to be named the winner. This new class attracted a lot of entries; more than ever, pie makers are recognising a growing need for gluten free alternatives, so to be named class winner is very humbling.”
The Speciality Class at this year’s British Pie Awards encouraged pie makers to create showstopping pies fit for the centrepiece at a wedding. Judges for the ‘Bride’s Pie’ class munched their way through carefully crafted creations, ornately decorated pastry and delicious sweet and savoury fillings. The Chicken, Champagne & Truffle Pie produced by Nice Pie was chosen as the ‘Bride’s Pie’ class winner and deemed truly fit to ‘pie the knot’.
Katharine Walmsley from Nice Pie commented: “The Speciality Class is a real chance to show how creative you can be as a pie maker, and creating a ‘Bride’s Pie’ is the perfect platform to show off! With so many wacky and wonderful wedding entries to this class, we were delighted to be named class winner.”
