Almost 120 pie recipes were entered for the competition — part of Jus-Rols’s British Pie Week (5 to 11 March).
The five remaining recipes will be tasted by a panel of experts including Craft Guild of Chef chief executive Martin Bates and the current Pub Pie Champion Craig Hennessey.
“I am always encouraged by the quality and diversity of the entries and the fresh approach to pie-making that is evident each year of the competition,” said John McKears, foodservice sales manager from Jus-Rol.
“It has highlighted once again the level of pie making skills and culinary imagination, that is on offer in Britain’s pubs and that is something we should all celebrate. I would like to congratulate everybody who participated this year and wish all the finalists the very best of luck.”
The five finalists are:
- Will Winteringham of the Derwent Arms, Osbaldwick, North Yorkshire with a pork, wild mushroom & wholegrain mustard pie
- David Wardleworth of the Traders Arms, Mellor, Blackburn with a Horn to Heel pie (cow heel, chuck steak and carrots with a filo pastry horn filled with gravy)
- Carol Haime of the Sandrock, Farnham, Surrey with a Wheatley House pheasant pie (with juniper berries and parsnips)
- Will Walne of the Derby Arms, Chipping Lane, Preston with a Woodplumpton pie (woodpigeon, bacon and chipolatas)
- Karen Berg of the Heron Inn, Truro, Cornwall with a rhubarb and custard pie
The winner will receive a £500 cash prize, a personalised chef’s jacket, the coveted Jus-Rol British Pie Week trophy, and national and trade press coverage.
Get involved
There is still time to get involved in British Pie Week by visiting www.britishpieweek.co.uk. It is packed with pie recipes and tips to create and promote a perfect pie menu. Caterers can also claim a free point-of-sale kit including tent cards and bunting.