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Pub Pie wins supreme at Pie Awards 2012

26th April 2012 Print
British Pie Awards

A Pub Pie created by Dunkleys has been crowned the Supreme Champion at the British Pie Awards held at St Mary's Church in Melton Mowbray, Leicestershire (25th April 2012).  The winning Pie competed in the contest of a record number of 900 Pies created by professional bakers and butchers at this year's event organised and hosted by the Melton Mowbray Pork Pie Association.   Dunkley's winning pub pie contains chicken, ham, mushroom and buttered leeks encased in a suet pastry.

The Pies, submitted in 18 Classes, underwent a stringent judging process by 93 food experts and celebrity chefs led by Andrew Chisholm. The panel, which included top food critic Charles Campion and food writer Xanthe Clay, TV chefs Rachel Green and Phil Vickery, scored the Pies on a range of criteria including appearance, and texture and  taste of both pastry and filling

The producer of the winning Pie, Mark Beeston who is Dunkleys pie ambassador, received a trophy and £1,000 prize commented: "We are absolutely thrilled that our Pub Pie has been crowned the Supreme Champion at these highly prestigious and creditable Awards. We don't compromise on the quality of the Pies which we have been making with care and passion for sixty years and to win against so many excellent bakers is an absolute joy!"

Matthew O'Callaghan, Chairman of the Melton Mowbray Pork Pie Association, added: "Pies are one of our nation's favourite traditional foods and we organise this event to celebrate the quality and heritage of these iconic products. This year's event was a resounding success and yet again we were impressed with the high quality of the Pies entered by passionate Pie makers. Our Judges, who faced the difficult task of choosing the winning Pie out of 900 entries, did a superb job. It is fantastic to see that the value of these Awards is recognised not only by large Pie makers but also by small producers who submitted over 70% of entries."

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British Pie Awards