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British Pie Awards prepare for biggest event yet in 2014

New “Pie fit for a hero” category introduced in light of centenary of WW1

 
PRLog - Feb. 6, 2014 - The British Pie Awards 2014 are officially open for entry and the organisers are preparing themselves to receive the biggest number of entries yet, after last year’s event attracted 983 entries from bakers and butchers around the country.   Organisers of the event, The Melton Mowbray Pork Pie Association, have provisionally set a limit for entries at 1,000 pies due to the logistics of tasting that many pies in one day. The event will take place in

St. Mary’s Church, Melton Mowbray on Wednesday 30th April 2014

The British Pie Awards were set up by the Association in 2009, originally as part of the celebrations following the Melton Mowbray Pork Pie achieving EU protected name status and also as a way to recognise the importance and tradition of pie eating in the UK.  Pies are entered in 19 different categories this year and judged independently by pie experts, celebrity chefs and acclaimed food writers.

Matthew O’Callaghan, Chairman of the MMPPA said “The British Pie Awards allows pie makers of all sizes from all parts of the industry to demonstrate the quality of their produce.  It is a fantastic celebration of British tradition and a great way to protect our pie heritage.”

This year the Speciality Pie class has been named “A Pie Fit For A Hero” and introduced by the organisers in part to help commemorate WW1 but mainly in recognition of the quality of food prepared by bakers and chefs working in the British Armed Forces and associated catering establishments who the organisers are hoping will be encouraged to enter this category in this year’s event.  The category is also open to entries from any baker who supplies this sector on a commercial basis and is exempt from the rule of entry that the pies must be commercially available for the calendar year following the awards.

Matthew explains “Since it is the 100th commemorative year of WW1 we felt it an appropriate touch to introduce a category that could acknowledge the caterers who support our armed forces and associated personnel.  We are hoping the category attracts some new entrants and really provide us with an insight into their skills as well as some food for thought.”

Sally Lewis of The Pie Kitchen won the prestigious accolade of Supreme Pie Champion in 2013. Since winning the award she has seen her pie sales double. She said “We have been really astounded at the impact winning this award has made to our business.  Not only do more people recognise our brand they are more inclined to try our pies when they see we have achieved this Award.  I would really encourage everyone in the industry to get involved.  It is a great way to be recognised as well as a lot of fun.”

Full details of all of this year’s classes and the entry form are available on line at www.britishpieawards.co.uk or by contacting Emma Sparks via email emma.sparks@mmppa.co.uk.  For all the latest updates please follow us on Twitter @britishpies and facebook www.facebook.com/britishpieawards.

Entry deadline for the 2014 awards is Friday 11th April 2014

ENDS          Issue date: 6rd February 2014

For further press information please contact

Emma Sparks / Linda Donaldson

Geometry PR

01225 422051 / 07943 535790

Emma.sparks@mmppa.co.uk

Notes to Editors:

British Pie Awards sponsors confirmed to date:


Nelson for Cartons

Kiwa PAI

Melton Mowbray Town Estate

Brooksby Melton College

Dickens/Dalziel

Shouler & Son

Howes Percival LLP

Melton Mowbray BID

The British Pie Awards are kindly supported by the following

Sysonby Knoll

Needlers (http://www.needlers.biz/) Hygiene and Workwear

Brook Food Processing Equipment (http://www.brookfood.co.uk/)

Allprep Ltd (http://www.allprep.co.uk/)

Loughborough College

Scotch Lamb PGI

Scotch Beef PGI

Inkreadilbles

Great North Pie Company

Media Contact
British Pie Awards
01225422051
emma.sparks@mmppa.co.uk

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Source:British Pie Awards
Country:United Kingdom
Industry:Food, Restaurants
Tags:pie
Shortcut:prlog.org/12278834
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