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
Pork pies from across the UK will be in West Yorkshire this month, all vying to be King of the Growlers.
The 15th Annual Master Pork Pie Maker Competition is being held at The Old Bridge pub in Ripponden on Saturday, March 24.
The competition will feature pies from Glasgow to Southampton, all competing for the prestigious prize. The pork
pastry festival will include a piemaking demonstration from John Lord, of Bradford, and music from Elland Silver
Youth Band Money raised at the event will go to local Alzheimer's charities and the band.
Simon Haigh, of Hinchcliffes Farm Shop in Netherton, was crowned the pick of the pie makers at last
year's contest. Now he will be among the judges who will sample the pies in the contest. Pie expert Simion says: "We're looking for something that looks nice."If it looks nice you are inclined to think it will taste nice.
"A pie should be crisp, clean and bright, with no gravy boiling out of the pastry.
"When you cut the pie in two it's got to look good with crisp pastry, not too thin, not too thick.
"There should be tasty jelly through the pie and tasty meat. It should have a good texture and good flavour.
"There needs to be consistency across four pies. Butchers need to make their pies the same for the public,
because they're the real judges.
"I'm looking forward to being a judge. "This competition is different because it's organised by
enthusiasts rather than companies. "It's the daddy of pork pie competitions on the local level.