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
Brian Turner was in Ripponden on Saturday to judge the 10th annual charity
pork pie competition. He and other judges munched their way through 51 entries at The Old
Bridge Inn before Mr. Andrew Jones, who runs Jones' Butchers, Bethel
Street, Brighouse, scooped first place and a silver trophy.
The event, sponsored by Timothy Taylor Championship
Beers and organised by the Pork Pie Appreciation Society,
raised more than £700 for Elland Silver Band and the
Jonathan Haigh Trust. Other local butchers J. and P.
Cryer, of Ovenden Road, Halifax, and S. R. Heseltine, of
Southgate, Elland, were also finalists.
Champion pie maker Andrew Jones said he
was delighted. with his success he is already a Cornish pasty champion
alter winning the National Federation of Meat and Food Traders
competition in July.
Mr Jones took over the former Brayshaw's butcher's shop at
Bethel Street, Brighouse, in August. He also runs a shop in Marsh, Huddersfleld, and sells
his pies wholesale
"Credit must go to my staff who produce the pies and the people I buy my meat from. We have
"gone back to basics with a traditional recipe," he said.