The first-ever Whitby Gazette Pork Pie competition was a huge hit last weekend - and that’s no lie.
The competition attracted a huge number of entries, with on entrant taking part from as far away as Peterlee, near Newcastle.
Judging took place at Whitby Pavilion on Saturday morning, with top chef Rob Green joining the Whitby Gazette’s Ed Asquith and Karl Hansell on the judging panel.
Three categories were fought over - Homemade, business and speciality.
Some scored high on appearance but lacked when it came to taste. While seemed to be standard pies but blew the judges away when it came to the taste test.
Rob said: “I’m so impressed with all the entrants. Everybody should be really proud of themselves. It’s been really difficult to decide the individual winners and really it’s come down to personal taste.”
With so many butchers and bakers having such sterling reputations in the Whitby area, the business category was the most hotly-contested, with professional pride on the line.
The home-made section saw amateurs flex their pie-making muscles and many would have given the professionals a run for their money.
Meanwhile the speciality section was a real treat, with amateurs and professionals going head to head with a variety that included a gala pie, chicken and stuffing pie and a pork and pickle effort.
Gazette editorial director Ed Asquith said: “Thanks everyone for taking part. It was a great atmosphere and great to see such effort from everyone involved. It was a great celebration of Whitby fare.”
So what makes a good pork pie?
Rob explained there are many varieties of the dish, using many different methods of cooking. Some pre-cooked their meat, others let it cook with the crust. Some minced the meat, others used chunks. the possibilities are virtually endless.
Karl said: “I like a good pork pie, and I was judging them on which I’d prefer to snack on during a round of golf. But Rob was amazing, picking out all the different ingredients and cooking methods. It was incredible to see.”
With the event a huge success, pie-makers will already be developing their recipes for next year’s competition.