British Pie Awards Chose the Supreme Champion of 2017

The British Pie Awards has designated the “Supreme champion” this year: Dickinson & Morris Melton Mowbray Pork Pie, made by Walker & Son.

Walker & Son says the recipe they use is unique and they have not once altered it since 1824, at the beginning of the business.

“We remain one of the only pork pie bakeries to continue using the traditional method of making proper pork stock for our jelly. Our knowledge of pork pies is an accumulation of experience and wisdom passed down the bakery since our creation almost 200 years ago,” Walkers say.
Among other accolades, Walker & Son has been honored at the Quality Food Awards, Grocer Food & Drink Awards, the Great Taste Awards, and came back with 10 prizes – including eight first places – at the recent Melton & Belvoir Agricultural Society Show.

The “Small producer award” went to Chicken Pie from Ben’s Kitchen, sponsored by Heygates Ltd.

The ninth edition of the award took place on March 8, in the Leicestershire town of Melton Mowbray.

The Awards, held during British Pie Week (March 6-13) and hosted by the Melton Mowbray Pork Pie Association, celebrate the British nation’s love of pies.
The list of pie judges included national food writers (Rachel Walker of the Sunday Times, Leah Hyslop of Sainsbury’s Magazine and Olive Magazine food director Janine Ratcliffe, for example). Other foodie experts include food historian Marc Meltonville, Colin Lomax of the British Society of Baking and Roast head chef, Stuart Cauldwell.

There were 21 categories to enter this year. In celebration of the traditional pies associated with different regions across Britain, entrants were invited to create a traditional regional pie. For this category, the special judges welcomed everything from the Forfar Bridie in Scotland to the Midland’s Bedfordshire Clanger – as long as it follows BPA rules.

The complete list of winners can be found here: http://www.britishpieawards.co.uk/2017-winners/