Pie Kitchen nabs champion title
The British Pie Awards Supreme Champion title for 2013 went to the The Pie Kitchen of Bury St Edmonds. Judges said they were “wowed” by the company’s Chicken, Chantenay Carrot and Bacon Pie.
This year’s British Pie Awards (BPA) saw 983 pies entered in 20 different classes – the highest number of pies and classes featured to date in the annual competition.
BPA focuses on small producers to find “pies with personality” and, this year, only 20% of the competition featured pies from large producers.
Chairman of the Melton Mowbray Pork Pie Association (MMPA), Matthew Callaghan, said winning the competition could be life-changing for a small producer.
He added: “We were concerned that only big producers would enter, but we kept it low to encourage the small ones and avoided large fees for entering.”
The organisers of the BPA claimed it had gone very well, with many local volunteers working as stewards.
Callaghan said: “It has gone extremely well so far. It could have been a logistical nightmare, but it has been a cracking event and we couldn’t have had a better team.”
Featuring 106 judges including chefs, cooks, writers and amateurs, Callaghan stressed the importance of having a variety of judges.
He said: “Although it’s important to have experts, it’s great to have amateurs as well, because they are the ones we are targeting and the ones who can say ‘I would buy this pie!’.”
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