25th ANNUAL CHARITY PORK PIE COMPETITION 2017
TO BE HELD AT THE OLD BRIDGE INN, PRIEST LANE, RIPPONDEN,
WEST YORKSHIRE, HX6 4DF
ON SATURDAY 13th MAY 2017 AT 2.30PM
Dear Master Pie Maker
On behalf of the Society we invite you to enter the famous 25th Annual Pork Pie contest.
The annual competition is an opportunity for pie makers and enthusiastic pork pie fanciers to get together in the famous Old Bridge Inn to enjoy the fine Yorkshire ale from Timothy Taylor’s Brewery, sample pie and peas, featuring fantastic fresh pies from all over the country.
Twelve finalists will be awarded a Certificate of Commendation and will be featured in the local and regional press. Trophies will be presented to the top THREE places.
To increase your chances of winning, you can have a maximum of 2 entries in the Traditional Pie competition and 2 entries in the Artisan/Speciality section, so why not try different recipes.
Don’t delay, take this opportunity to compete with the best on Saturday 13th May 2017, for the coveted prize of Champion Pork Pie Maker 2017.
Return your completed entry forms and fees to:
The Pork Pie Appreciation Society, c/o Old Bridge Inn, Ripponden,
Halifax, West Yorkshire, HX6 4DF
Pie Club History
Brothers Paul and Ian Hopkins travelled to the Old Bridge Inn at
Ripponden last month with butchers from many parts of the country
carrying a precious cargo of pork pies.
They were among the 40 contestants from counties like Shropshire and
Derbyshire for the Pork Pie Appreciation Society championships.
They came away with another top award to join the collection of shields
and certificates which decorates their butcher’s shop at Birkenshaw
which they have run for eight years.
Paul Is president of the Bradford and District Butchers’ Association
and both brothers are flag-wavers for the cause of the small butcher.
Figures show that the number of independent butcher’s shops has
dropped dramatically in recent years despite the fact that the small
butcher can offer a personal service. For example, butchers shops are
currently giving away free recipes.
Paul and Ian, for example, know most of their customers by name, get to
know how they like their meat, and are happy to give tips on cooking
and aim to keep their prices as keen as those in supermarkets. Like
many independent butchers, Paul and Ian prefer to make their sausages
in the traditional way. Paul says their prize-winning recipe evolved
Their reward is that customers travel from outside the area to stock up
on these savoury treats. One visitor from Canada, who visits his
parents In Bradford can’t wait to sample the pies on each of his trips.