A family business which started up just 12 months ago celebrated in style by scooping one of the top honours at the British Pie Awards.
Something Nice, based at Gorse Farm at the top of Nether Broughton Hill, won the Special Award for small producers at the competition, at St Mary’s Church in Melton.
Judges, who taste-tested hundreds of delicious pies made throughout the nation, awarded it for Something Nice’s smoked bacon and mushroom pie, which also won the ‘chicken and other protein’ category. The company’s smoked salmon and broccoli pie also took top spot for the ‘fish pie’ section.
Phil Walmsley, who works with wife Katherine and daughter Aimi making a range of traditional and speciality pies at their premises, between Old Dalby, Grimston and Wartnaby, said: “We are really, really pleased to have won these awards - we didn’t expect it at all.
“When you are against big businesses like Walker and Son it is a fantastic achievement for us.”
Asfordby Hill-based Brockleby’s triumphed in the ‘other meat’ class with its venison pie and Bouverie Lodge Quality Foods, of Nether Broughton, finished second in the ‘dessert pie’ and third in the ‘Bramley apple pie’ classes.
Walker and Son, part of the Melton-based Samworth Brothers group, achieved a clean sweep in two of the classes - those for ‘Melton Mowbray pork pie’ and ‘savoury pie’.
Morecambe FC won the top accolade - the Supreme Champion trophy and £1,000 prize - for its Bramley apple pie. It was the second time the Lancashire football club, which also won the ‘football pie’ award, has won the honour in the six years of the competition, which is organised by Melton Mowbray Pork Pie Association (MMPA).
Matthew O’Callaghan, chairman of MMPA, said: “The competition was tougher than ever this year which makes Morecambe FC’s achievement all the more impressive.
“It was fantastic to bring together so many people and producers with a passion for pies, quality ingredients and great British food. Praise must go to our judges, who rose to the challenge of tasting and scoring every pie fairly and they were extremely impressed by the quality of entries.”
The judging panel, led by chairman Ian Nelson, of Hovis, and which included national food writers Charles Campion, Xanthe Clay and Felicity Cloake, plus television chefs Andy Bates and Rachel Green, taste-tested 825 pies entered in 19 different classes, with appearance, texture and flavour for both pastry and filling among the important criteria.