Standing out amidst nearly 900 pies, a Dickinson & Morris Melton Mowbray Pork Pie made by Walkers Charnwood Bakery, has taken the Supreme Champion title at the ninth annual British Pie Awards today (Friday, 10 March).
The pie of all pies, the PGI protected and nationally renowned Dickinson & Morris Melton Mowbray Pork Pie, took the top spot after beating off stiff competition. The pie was crowned the ultimate winner after 897 pies were judged this week (8 March) with FMCG Editor Nigel Martin having the honour of being amongst the judges.
Head judge at the Awards, Ian Nelson from Hovis and deputy head judge Steve Barnes, from Slattery’s in Bury, had the responsibility of picking this year’s champion from the 21 class winners. Commenting on the winning pie, Nelson said: “Faced with 21 superb pies, picking one for the top title is a tough job but this year’s winner is deservedly so. It’s an outstanding pie: a good even bake with wonderfully crisp pastry and a beautifully seasoned, perfectly balanced filling – we just wanted to keep eating it!”
The ninth annual British Pie Awards held during British Pie Week received a record number of 154 producers from across the country entering their pies into the competition. Nearly 900 pies, including over 200 beef or steak pies, 90 pork pies, 137 chicken pies and 46 pasties, were judged at this year’s awards by over 100 judges.
Winning pies from this year’s 21 classes represent the nation’s love of pies. Professional bakers, butchers and chefs from the south west to Scotland took home trophies for their creations and the small producer Award was collected by From Ben’s Kitchen in Gloucestershire for its Chicken Pie.
The annual themed class at this year’s British Pie Awards celebrated regional traditions and heritage. A Chicken & Sausage Meat Pudding Pie produced by Great Walsingham Barn Café from Norfolk was crowned the Regional class winner.
Matthew O’Callaghan, Chairman of the British Pie Awards, said: “The calibre of entries this year was outstanding. The recipe innovation was remarkable, reinventing the British classic with an innovative variety of filling combinations, spices and sauces.
“The entrants really demonstrated what the future of the great British pie looks like; with notable stand out in the Gluten Free Class. Mary Berry would be pleased to know too that there wasn’t a soggy bottom in sight!
“I’d like to give my sincere thanks to all involved, including our judges, sponsors, volunteers and of course, all our wonderful pie makers.”