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Pork Pie Appreciation Society Pie Competition Winners 2012

1st 398 points Hinchliffe’s Farm Shop, Netherton, Hudds.
2nd 389 points Bolster Moor Farm Shop, Golcar.
3rd 380 points Lund Butchers, Oakworth Road, Keighley.
4th 378 points Wilsons Butchers, Crossgates, Leeds.
5th 377 points Gledhills Butchers, Wakefield.
6th 376 points Eddie & Richard Grange, Slaithwaite, Hudds.
7th 373 points Peter middlemiss, Otley.
8th 367 points Bentley’s Butchers, Pudsey.
9th 364 points Two Valleys, Meltham.
10th 351 points Michael Thewlis, Golcar.

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Annual Pie Competition 2012 PDF Print E-mail

The 20th annual Pork Pie Competition 14 April 2012


The 20th annual Pork Pie Competition 14 April 2012
Pictures:pauldishman.co.uk


This year the Pork Pie Appreciation Society celebrated the 20th annual competition. How time flies by, it feels like just a couple of years ago that we started the competition in 1992.www.photographybypauldishman.co.uk
For the second time we have held the competition in April in the hope of warmer weather and the opportunity to enjoy the picturesque riverside setting of the Old Bridge Inn. The day turned out to be quite chilly but it was  dry and the sun shone brightly on the Friendly Brass Band playing in the car park. There was a strong breeze for a while and a large tent in the car park used for judging pies took off in the wind and landed in the river! It was rescued and secured more firmly and fortunately none of the pies were damaged.

www.photographybypauldishman.co.ukThis year the BBC’s One Show, an early evening news and chat show  was in attendance filming the proceedings. The One Show’s reporter Anita Rani also went to  last year’s champion Hinchliffe’s Farm Shop to see how pork pies are made and made her own version of a pork pie to enter in the competition. Anita added chillies and spices to the meat. It was a very credible entry but it could not match the efforts of Craig Midwood, master butcher at Hinchliffe’s who later found that he had won the competition for the second time in a row!
A total of 58 pie makers entered the competition and the standard was again outstanding. After the first two rounds of judging we held the charity auction with a number of items donated by local companies. The volume of the PA system was low at first and this resulted in a number of bargains being snapped up by those nearest the speakers! Star buy of the auction was a £500 washing machine donated by  JLA of Ripponden  going for just £120!

By 4 pm the pies had been selected for the final round. It has to be said that all pies that reach this stage are excellent and only a few marks separate the pies.

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Brian Turner the Celebrity Chef was on the final judging panel. Brian is a fan of Pork Pies and has served pork pies made in Leeds in one of his restaurants for a number of years.

www.photographybypauldishman.co.ukAt 5.30 pm the results were in and the 10 finalists had been chosen. Incredibly the first prize and second prize went to the same two butchers as last year and in the same order again! Hinchliffe’s Farm Shop of Netherton, Huddersfield in first place and Bolster Moor Farm shop, Huddersfield in second place. It does seem that Huddersfield is the town to get yourself an award winning pork pie. E & R Grange of Slaithwaite, Huddersfield, Two Valleys of Meltham Huddersfield and M Thewlis of Golgar Huddersfield made it a total of 5 Huddersfield butchers in the 10 finalists.

Award to Kevin Booth President of the Pork Pie Appreciation Society www.photographybypauldishman.co.uk
Kevin Booth, President of the Pork Pie Appreciation Society has been the organiser of this event for the last 20 years. Without his energy, commitment and shear hard work this annual celebration of the Pork Pie would not happen. This year the competition has raised over £3000. The funds raised this year will be donated Ripponden Parish Church.
Kevin is a keen hill walker and he has recently got interested in identifying the many different species of birds he encounters. He was therefore delighted to be presented with a pair of binoculars to take on his walks.

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Pictures:pauldishman.co.uk

 
BBC One Show 4 May 2012 PDF Print E-mail
Pie Club History

20th Pork Pie Competition 2012

BBC One Show 4th May 2012  

 
Tribute PDF Print E-mail

A Tribute to the Pork Pie

Click Here to see a tribute to the pork pie, with pork pie recipe.

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May 2012 PDF Print E-mail
Pork Pie Meetings 2012

Pie Meeting Saturday 5th May 2012


World Events

Pie Club on One Show last night!

Boris gets in as Mayor of London, Coalition Goverment hammered in local elections.

The Scream painting  by Munch got £74 million at auction.

Chinese buy  60  stake in Wheatabix brand valued at 1.2 billion 

Sport

Chelsea win 2 - 1 against Liverpool in FA Cup.

Manchester City beat Man Utd in League match! 

Pie One

Tim   Not enough of time in the oven. No jelly. Pastry was dough. Nice if baked. Meat not bad.

Score   4.0/10

Howard   Very pale pastry. Rustic looking. Dough pastry.Meat very tasty. Good texture.Well filled. Lacked jelly.

Score   7.5/10

Peter   Very underdone. Dry as a cream cracker. Lots of meat that was porky but needed more spice.

Score   5.0/10

Kevin   Looked like a snowball, thick dry pastry, like eating a Wheatbix. Granular meat, spicy, no jelly at all, OK pie.

Score   6.0/10

Summary

Fetcher   Kevin

Fetch   Old Bakery Bretheton Lancashire.

Price   £1

Average   5.6

Pie Two

Guest Fetch from Jean and Ron Nuttall of Nottingham.

Tim   Nicely glazed hand raised pie. Nice tasting meat. Tasty.well seasoned.

Score   7.0/10

Howard   Nice crispy pastry. Meat lovely,well spiced. Onion flavour. Plenty of jelly.

Score   8.5/10

Peter   Rustic appearance. Nice well done colour. Very short thickish pastry but tasty. Chunky  lean meat. Onion flavour. Great texture.

Score   8.0/10

Kevin   Traditional hand raised pie. Short but thin pastry. Chunky succulent meat Lots of afterburn. Fantastic  pie.

Score   8.5/10

Summary

Fetcher   Jean and Ron Nuttall

Fetch   Jean and Ron Nuttall of Nottingham.

Price   ??

Average   8.0 

Jean explained that meat was belly pork, seasoning ground pepper and salt and mustard powder. 

The Pie Club look forward to the Nuttalls entering the competition next year.

 

Pie Club Images

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