British Pie Awards open for entries
Butchers should dust off their rolling pins and roll out their pastry for the 2012 British Pie Awards, which are now officially open to entries.
The awards, which will take place in St Mary’s Church, Melton Mowbray, on Wednesday 25 April 2012, attracted over 600 entries from 118 butchers and bakers last year. The Melton Mowbray Pork Pie Association, which organises the event, said it expects a similar standard of entries this year.
Seven new classes have been introduced for 2012, including Beef and Ale Pie, Beef and Any Flavour Combination Pie, Lamb Pie, Chicken and Any Flavour Combination Pie, Other Meat Pie, Pub Pie and Celebration Pie. This brings the total number of categories to 18, with each class judged by pie experts, celebrity chefs and food writers.
Matthew O’Callaghan, chairman of the Melton Mowbray Pork Pie Association, said that the awards provide a “fantastic opportunity” for butchers to demonstrate the top quality of their British produce: “We have decided to introduce new classes to allow even more producers to enter their pies in these highly recognised awards and we look forward to receiving products representing the variety and quality that British pie-makers offer,” he added.
Last year’s Supreme Champion title was taken home by Graham Amison, a chef at Morecombe Football Club, who beat the competition with his Chicken, Ham and Leek Football Pie. “Winning the title of Supreme Champion at such competitive awards in 2011 was, without doubt, the proudest moment of my 15-year career as a chef,” said Amison. “As a result, we have received great levels of media coverage which has helped to raise even further the profile of this popular product among our loyal football customers who recognise the quality of our pies.”
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