Last year’s awards saw 825 pies judged across 19 categories and organisers are expecting this year’s awards to continue to grow in popularity, as a new Free From class is to be introduced. The awards celebrate pies - both hot and cold, sweet and savoury.
Matthew O’Callaghan, chairman of the British Pie Award, said: “Each year we launch the awards to encourage innovation in pies and we’re never disappointed. I can’t wait to see what the 2015 awards bring. In 2014 we had everything from salt beef and gherkins to pastrami and pickle and even a squirrel pie!”
The rules state that all pies must be totally encased in pastry with a closed top and fit one of the pre-assigned classes. All pies, except the specialist class, must be commercially available.
This year’s speciality class is the ‘Bride’s Pie’, harking back to days of old before the traditional cake we know today was wedding custom. Prior to the 17th Century, pie - sweet and savoury - rather than cake was served at most weddings and guests would often bring a pie as a gift. Furthermore, in a tradition predating the throwing of the bouquet, a glass ring was placed at the centre of the Bride’s Pie and the guest who got the piece with the ring was considered the next to be wed.
The new Free From class will only allow entries from pies that are free from gluten and last year’s winners in the Beef & Ale class, Proper Pies Ltd, won with their gluten free beef, Guiness and root vegetable pie.
Gary Davies, from Proper Pies Ltd, said: “This new class will hopefully encourage other manufacturers developed contemporary recipes that can be enjoyed by everyone.”
The 20 classes cover all types of pie, from various meat pies to vegetarian and dessert pies, through to pies sold commercially in pubs and football stadiums.