They’re pie-eyed!   
 
     
 
 
 
   
 
     
 
 

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


Click Here for an entry form in .doc format


Click Here for an entry form in .pdf format

They’re pie-eyed! PDF Print E-mail
Pie Club History

When one group of pub regulars go home pie eyed,  it is not the fault of drink.

For the past 12 months they have finished off their weekly keep fit sessions with an exercise in meat pie munching.

Pies have been brought in from as far afield as Todmorden, Littleborough, Halifax and Hud­dersfield but the team are now looking for new recipes to tickle their taste buds.

“It all started in a very light hearted way when someone brought a pie for a snack but now we take it all very seriously,” said member Mr Rod Mensah.

The men, who attend the Athena Health Club, Ripponden, on Satur­day afternoons now take it in turns to bring a batch of pies from their local butcher.

These are studied, sniffed, munched and given marks for quality at the tasting sessions in the Bridge Inn, Ripponden.

In 12 months the group have gone through meat pies from more than 40 different shops.

Top marks have gone to a butcher in Golcar, Huddersfield, while some of the worst pies have come from Todmorden.

“And the thing we have found is that the worst pies cost the most,” said Mr Mensah.

“Now we are struggling to find new types and there has even been talk about bringing them from London.”

 

Pie Club Images

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