It’s judging time ... for top pork pie challenge

The 18th annual Leeds Arms pork pie competition. 'Some of the pie entries, which is limited to 20 pies. 094988h'pic Andrew Higgins   05/12/09   'in News

The 18th annual Leeds Arms pork pie competition. 'Some of the pie entries, which is limited to 20 pies. 094988h'pic Andrew Higgins 05/12/09 'in News

0
Have your say

It’s time for the great new competition to find the best pork pie in Whitby.

The judging takes places at Whitby Pavilion, West Cliff, tomorrow (Saturday), so there is still time to enter.

We are looking for the best, traditional pork pie – made by individuals or by professionals.

The contest is being supported by the Pavilion, to where all entries should be delivered, between 9am and 11am tomorrow, on a plate wrapped in cling film or Cellophane.

The underside of the plate needs to have the official Whitby Gazette entry form (above right) securely adhered.

On arrival at the Pavilion, please give your name and contact details to the staff and you will be given a number to display by the side of your entry.

Judging will commence at 11.15am, and members of the public are invited to attend. The Pavilion cafe will be open.

There are two categories:

l Homemade pork pies created by individuals/amateur cooks at home

l Pork pies made by professional or semi-professional cooks or chefs for cafes, butchers, hotels, restaurants, shops or other aspects of the catering industry or retail . We are mainly looking for a traditional pie, with pork and jelly or juice, encased in solid pastry top or lattice.

There will also be a sub-category for pork pies with other ingredients.

The judges will be headed by former National Seafood Chef of the Year, Whitby’s Rob Green, who said: “The combination of the pastry and how well cooked the pork is, will be two of the key factors. I’m really looking forward to judging the entries.”