Pub Chef, Carol Haime, has become the first woman to win the prestigious Pub Pie Champion title, the climax to Jus-Rol’s highly anticipated British Pie Week (5th to 11th March), when the pastry people will be driving people into pubs to enjoy a pie through a high profile television and Facebook campaign.
Now in its fifth year, the Pub Pie Champion competition is a celebration of licensed trade pie-making skills, Carol’s innovative culinary creation, the ‘Wheatley House Pheasant Pie, with baby parsnips, juniper and a poppy seed and rock salt crust’, wowed the panel of industry experts. The panel chose the pie from almost 120 recipes submitted by pub chefs from across Britain. Carol added a new dimension to pie-making by using innovative ingredients such as gin soaked juniper berries, along with flavoured pastry – and her novel approach paid off!
The judges who included long standing panellist Martin Bates – the CEO of the Craft Guild of Chef’s, last year’s Pub Pie Champion, Craig Henessey and Jus-Rol’s Foodservice Sales Manager, John McKears all praised the excellent flavours of her dish, remarked that the poppy and sea salt pastry was “really special” and the combination of local pheasant and juniper berries made it “a delight for the taste buds”.
Carol, who runs The Sandrock pub in Farnham, Surrey, with her partner, David Walton, said: “It’s fantastic to have won! I don’t think it’s really sunk in yet. The whole team is delighted and we’re really looking forward to celebrating during British Pie Week.”
Carol wins a £500 cash prize, a personalised chef’s jacket, the coveted British Pie Week trophy, and national and trade press coverage which has proven to provide new sales momentum for winning pubs in previous years.
John McKears, Foodservice Sales Manager from Jus-Rol, said: “I would like to congratulate Carol and her Wheatley House Pheasant Pie – it was perfection in a pie and it really epitomises our British heritage. I would also like to thank all the chefs who entered this year’s competition; it was our biggest and most competitive yet, with 4 months of tough competition which resulted in Carol being crowned a very deserving winner.”
“Every year, I am truly impressed by the innovation and quality of recipes on offer, and the passion displayed by chefs for pies. Jus-Rol is proud to be able to showcase the best in British talent through a food festival such as British Pie Week, and the unprecedented response we’ve had this year – almost double from 2011 – proves that the pie is very much alive and well.”
The Fab Five
Congratulations to the four other pub chefs who made the final of the event: William Winteringham of The Derwent Arms with his Pork, Wild Mushroom and Wholegrain Mustard Pie; David Wardleworth from The Traders Arms and his Horn to Heel Pie; William Walne from the Derby Arms and the Woodplumpton Pie and Karen Berg, Heron Inn with her Rhubarb and Custard Pie.
The Church House pub, in Newport, Gwent won the “People’s Choice” award with their ‘Braised Oxtail & Wild Mushroom Pie’, created by Head Chef, Steve White.
All the finalists will receive a free annual membership to the Craft Guild of Chefs, courtesy of Martin Bates.
For more information about British Pie Week call 0800 626 893 or visit www.britishpieweek.co.uk.
For more information on Jus-Rol Professional visit www.jusrolprofessional.co.uk.