Happy 100th Birthday Alec   




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

Happy 100th Birthday Alec PDF Print E-mail
Pie Club History

Alec Fozard, master butcher, former European black pudding champion, and last year’s pie club guest judge (when he was a mere 99 years old) celebrated his 100th birthday on 30th December 2007.

His family, all pork pie enthusiasts, challenged Alec to a pork pie making contest, which was held on his birthday.   One of the pie club’s longest serving members, Richard, was honoured to be invited to judge the contest.   In true competition style, the entries were numbered to ensure no bias took place.  Six pies were entered by different members of Alec’s family.  To a crowded birthday gathering, Richard announced his comments and then announced the results in reverse order.  The names of the pie entrants were then revealed to the judge.

And the winner?……….The birthday boy Alec himself!  What a relief  our pie club judge had come up trumps, even spotting the ‘ringers’ in the contest  the odd bought pie or two. In a close contest the judge’s comments, and marks out of 10, were as follows

Pie number 1 “ Nice jelly, attractive, course quality meat, thin pastry, needs more spice. 8

Pie number 2 “ Very attractive pie, well filled, course meat, nice jelly, needs more spice” 8.25

Pie number 3 “Looks and tastes like a commercial pie.  Spammy meat. Nice glaze” 6

Pie number 4 “ Lovely meat, but a few visible bits of fat, Very nice pastry. Could do with more spice/pepper, and glaze to improve appearance” 8.5

Pie number 5  “Hand raised, nicely filled, but pastry too dry, it’s like eating a cream cracker.  Pastry would go better with custard!”  6

Pie number 6 “ Nice course meat, thin pastry, well packed.  Nice jelly.  Lacks spice. 8


1st Alec Fozard, master butcher and still a champion at 100 years old.

2nd (close) Jim Batty, Alec’s son-in-law and amateur pie maker.

3rd (equal) Karen Batty, amateur pie maker.

3rd (equal) Jane Smith (nee Batty) (bought pie in Kirkheaton).

5th (equal) Nick Batty (bought pie in Mirfield).

5th (equal) Ben Batty (bought pie in Dewsbury).


Pie Club Images


Who's Online

We have 47 guests online

Please Login

  Copyright © 2003 - 2011 Pork Pie Appreciation Society. All Rights Reserved.  
Design by go-vista.de and augs-burg.de