NOTTS & LINCS PORK PIE COMPETITION
The Notts & Lincs Pork Pie Competition is an exciting addition to the Kelham Hall Beer & Cider Festival, celebrating the best pork pies from Nottinghamshire and Lincolnshire. Local butchers and bakers will compete to impress an expert panel of judges, including Rachel Linstead from Firecracker and Tom Gavin from Brocklesby's Pies, who will assess the pies on flavour, texture, and presentation. The judging will take place behind closed doors on Wednesday of the festival. Visitors will still have the chance to sample some of the delicious pies throughout the event. Don’t miss this celebration of regional culinary craftsmanship!
OUR JUDGES
Rachel Linstead - Firecracker
Rachel has worked and supported the food sector for over 25 years. Having started her career in product development working for global FMCG company Unilever, since then she has gone on the support numerous organisations as a food specialist business coach and technical manager to ensure legal compliance. Rachel has been a judge for The British Pie Awards for over a decade and is often asked to judge other local and regional food competitions.
Tom Gavin - Brocklesby's Pies
Tom is one of Brocklesby's Pies expert pie makers. Brocklesby's Pies are one of only five licensed to make the authentic and infamous Melton Mowbray Pork Pie. They also make the largest number of handmade pies whilst still being family owned. Brocklesby's is a multiple award winning with over 30 British Pie Awards including the 2023 Supreme Champion Pie.
COMPETITION CLASSES
Competition Specification
All competitors must provide two entries per class (one for temperature probing and another for sampling).
Pork pies must arrive chilled, under 8°C. All Pork pies will be temperature probed on receipt, any pie above this temperature will be rejected for food safety reasons.
All entries must be cold- eating and ready to eat.
All pies must be commercially available.
Categories to be Judged On
Overall Appearance
Pastry Flavour and Texture
Filling
Overall Pie
Competition Classes
Class 1:
Pies must be hand raised. Only fresh pork meat (not cured) and seasoning may be used in the filling.
All pies must be wholly enclosed in a Hot Water Crust Pastry.
Class 2:
Pies can be hand-raised, formed in a hop or tin. Any meat (cured or uncured) and seasoning may be added to the filling, but the pie must contain at least 50% pork meat.
All fillings must be set in a Hot Water Crust Pastry, but can be topped and sealed with something other than pastry.
Examples of acceptable toppings include, but are not limited to: cheese/fruit/lattice pastry.
Examples of toppings deemed unacceptable include but are not limited to: No topping or any additional lid rather than sealed topping.
For more information on entering the Notts & Lincs Pork Pie Competition, please email,