Jim Keeps His Secret   




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

Jim Keeps His Secret PDF Print E-mail
Pie Club History

Butcher Mr Jim Cryer and his Wife, Pat. [Picture: Ian Swift]

Calderdale's top pork pie-maker has refused to reveal the secret recipe behind his award wining delicacies.

Mr Jim Cryer, and his wife Mrs Pat Cryer, have been making pork pies for more than 30 years to sell in their butcher's shop at Ovenden Road, Halifax.

Each morning they perfect the pastry and prime the pork and then they add their own, very secret, ingredient.

And it is this curious ingredient which helped the couple secure fourth place at the recent unofficial world pork pie championships at the Old Bridge Inn, Ripponden.

Their placing meant they were officially the best pork pie-makers In Calderdale but they are keeping their recipe a closely, guarded secret.

"We haven't told anybody. It is our own spe­cial recipe and it is the reason why our pies have been so popular for so long," said Mr Cryer.

"But I must say, it does feel good to be able to boast the best in the area." Mr Cryer praised the championships, which were organised by the Pork Pie Appreciation Society for the 10th successive year.

"Getting placed definitely makes a difference to trade because people read about it and they want to taste them. Usually when that happens they keep coming back for more," he said.

Never one to shirk my responsibility to "Courier" readers, I undertook the difficult task of trying to detect the magic Ingredient.

The result I didn't have a clue. So I guess we'll all just have to carry on eating and enjoying them, without knowing what makes them taste so nice.


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