Supreme Champion Pie Maker Crowned At The Prestigious British Pie Awards 2013




Pie maker The Pie Kitchen of Bury St Edmunds has fought off stiff competition with their Chicken, Chantenay Carrot and Bacon Pie and been crowned Supreme Champion at the annual British Pie Awards, which took place in Melton Mowbray on 24th April 2013. Organised and hosted by the Melton Mowbray Pork Pie Association, the awards broke all records this year as a staggering 983 pies were entered from across the UK.

Judged by over one hundred pie experts – including top food critic Charles Campion, TV chef Rachel Green and BBC sports commentator and Borough of Melton resident Jonathan Agnew – the pies were submitted in 20 classes in total.  These ranged from dessert pies, to pub pies, to pork pies; and the criteria for judging covered many top pie attributes such as appearance, texture, and taste of both pastry and filling.

The Pie Kitchen received their award at the all new Pie Lunch for the awards – which takes place the day following the judging day.

Carol Phillips of The Pie Kitchen commented:

“We are bowled over and absolutely delighted! This is the second year we have entered the British Pie Awards, last year we were awarded gold in our class, and now, Supreme Champion 2013!   Everything we produce is handmade, and we are genuinely passionate about our pies”

Matthew O’Callaghan, Chairman of the Melton Mowbray Pork Pie Association, added:

“The awards continue to attract more and more entries each year and we are thrilled with the level of both expertise and enthusiasm our pie makers display!  This year we thought it appropriate to celebrate all of our winner’s achievements at a special Pie Lunch – the day after the judging takes place. Pie was of course on the menu – and we dined on the 2012 Supreme Champion Pie.  

In continuingly challenging trading times, knowing that a British Pie Award can help pie makers gain new business and access new routes to market, is fantastic. Congratulations to our Supreme Champion, The Pie Kitchen”

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