Alec’s 99 and Knows a Thing or Two About Pork Pies   




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

Alec’s 99 and Knows a Thing or Two About Pork Pies PDF Print E-mail
Pie Club History

Ninety nine year old Alec Fozard has been making pork pies since he was 13.

So the award winning pork butcher decided to show Calderdale's very own Pork Pie Appreciatlon Society how its done.

Mr Fozard, who was European black pudding champIon in the 60s, was invited by the group to be a guest judge at the 15th Annual Charity Master Pork Pie Maker Competition In March.
While sampling the competitors offerings at the Old Bridge Inn, Ripponden, the pensioners of Batley, promised to make the members one of his own pies.

And keeping to his word Mr Fozard, who turns 100 in December, produced a succulent homemade treat just last week, which the panel swiftly dubbed one of the best they had ever tasted.

Mr Fozard, who has three children, eight grandchildren and four great grandchildren, entered the butchery trade at 13, working in Cleckheatdn and Bradford.

“My father was a publican and there was a pork butcher who would call in every Sunday night. He was looking for an apprentice and I never looked back.”

In 1935 MrFozard opened his own store in Staincliffe, near Dewsbury, where he worked for 37 years never taking a full week’s holiday.

The hard work paid off when his black pudding was named the best in Europe in 1969. “It was vets’ exciting. I was a member of the Dewsbury and District Butchers’ Association and the news that I had won came in on the night of the annual dinner dance. As we heard, the band struck up with Congratulations.”

Mr Fozard said: “The best pork pie needs good ingredients, plenty of experience and some­one who Is interested In what they are doing,” he said.

He still makes pies twice a year and bakes 20 Christmas cakes every year for friends and family. Kevin Booth and Richard Neville, from the society, described Mr Fozard’s pie as “delicious”.

Mr Neville said: “It was one of the best pies we have ever eaten. What is particularly impressive as it was made In Mr Fozard’s kitchen which does not have all the tools of a butcher’s shop.”


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