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
A Huddersfield butcher has again been hailed king of the pies.
Andrew Jones (pictured) won the Old Bridge Inn Pork Pie
Appreciation Society's annual contest at the Ripponden pub.
He's entered the last 10 contests and won three of them Andrew
set up in business at Westbourne Road,
Marsh, 15 years ago and opened a second shop in
Bethel Street, Brighouse, last August.
He went back to basics to create as traditional a
pie as possible for the competition.
And, by chance, old-fashioned equipment that he
nearly got rid of may have swung the
Andrew said: "When we took over the Brighouse
shop I took one look at the 50-year-old bowl meat
chopper and thought "We'll get rid of that
"But once we started using it as a stopgap, we
decided it wasn't that bad after all.
Using traditional equipment
gives the pies an old-fashioned
Andrew, who has also won awards for Cornish
pasties and sausages, went back to his
roots, using a pastry recipe from 15 years ago, and not later,