Last Wednesday morning BBC Radio Leicester’s Ben Jackson and my fellow Radio Leicester Food Friday cook Penny, met at my cottage to prepare ourselves for a morning of pie eating. We had the enviable job of judging Best Pie in the first Melton Mowbray pie competition open to all the local pubs, cafes and restaurants. You can hear us eating and judging some of the pies on Ben’s show (about 1hr 41mins in).
It took over an hour to work our way through the pies that had made it onto the judging table and guided by Stephen Hallam, Melton Mowbray pie maker extraordinaire, we carefully analysed each pie on a number of strict criteria such as pastry thickness, texture of filling, amount of filling, quality of bake and of course flavour. Some pies that scored highly on one scored low on others and before the figures were added up for each one we really had no idea which one was going to win.
The winner turned out to be Miss B’s Tearooms‘ Hedgerow pie that had a viennese pastry top and filled with blackberries, blueberries, raspberries and elderflower. It was a cracking little pie and served with a big dollop of clotted cream it was quite frankly bloody lovely!
The pie competition was the warm up for the weekend’s Pie Fest which took over the town’s market place. I headed there on Saturday for a couple of hours in the sunshine to talk and eat pie…
Luckily I arrived just as the festival opened and headed to Hartland Pies for some breakfast. Their pork and black pudding pie was the perfect solution to my breakfast yearnings but I was totally blown away by his chilli jam topped Melton Mowbray. His pastry is just out of this world, he did tell me the secret but if I told you I would obviously have to kill you so you will just have to buy one and try and work it out yourself 🙂 They had sold out of pies just 2 hours later!
It was an ace way to spend a couple of hours and I’m gutted I had to dash off as I really quite fancied an afternoon sat in the sunshine eating pies, drinking ale and listening to jazz, but then again there is always next year and after the success of this year I reckon it’s going to be bigger and better again.