Eyes on the pies

Butch­ers take an­other two prizes

Rutherglen Reformer - - News - Mur­ray Spooner

An up­per-crust Cam­bus­lang butch­ers has scooped a de­li­cious dou­ble suc­cess at the Bri­tish pie awards just two months af­ter their mouth-wa­ter­ing chicken pies were judged the best in Scot­land.

Hugh Black & Sons’ crown­ing glory at the UK-wide con­test – which saw them beat over 900 other pies to their prizes – was even more re­mark­able as this was the first time the pop­u­lar firm had en­tered the highly pres­ti­gious com­pe­ti­tion.

They re­ceived the high­est pos­si­ble in­dus­try recog­ni­tion for their steak and hag­gis pie and their chicken and smoked ham hough with pars­ley sauce pie, which won sil­ver and bronze awards re­spec­tively.

Both tasty favourites also brought home the ba­con at the Scot­tish craft butch­ers savoury pas­try prod­ucts awards in Jan­uary, with the chicken treat named the coun­try’s finest and the steak pie scoop­ing a gold award.

Hugh Black & Sons, who have a shop on Main Street, Cam­bus­lang, also se­cured a gold award for their Scotch pies and sil­ver awards for their bri­dies, hand­held steak pies and chicken Madras curry pies in the Scot­tish com­pe­ti­tion.

Fac­tory man­ager and prod­uct de­vel­op­ment chief Wil­lie Kemp de­vised the new recipes and is thrilled to fol­low on Scot­tish suc­cess with Bri­tish com­men­da­tion.

He said: “This was the first time we had en­tered the Bri­tish pie awards and we were up against well over 900 other pies from across the UK.

“But, be­cause we won the awards at the Scot­tish craft butch­ers con­test ear­lier this year, we de­cided to go for it and put our pies for­ward in the Bri­tish event.

“We are ab­so­lutely de­lighted to scoop two awards and to re­ceive this recog­ni­tion from such a wide se­lec­tion of our in­dus­try peers is very hum­bling.”

Wil­lie added: “We have our own abat­toir and bak­ery, so we know the prove­nance and qual­ity of all our ingredients.

“I cre­ate a sauce and meat com­bi­na­tion that I know will work and then we taste-test it with staff and cus­tomers.”

Thrilled part­ner Craig Black said the award-win­ning chicken pie was one of their new pre­mium range recipes launched re­cently.

He added: “We pro­duce thou­sands of pas­try prod­ucts ev­ery week and a na­tional in­dus­try en­dorse­ment will un­doubt­edly in­crease de­mand for the award-win­ning prod­ucts.”

Bri­tish pie awards judges sam­pled 963 en­tries from 180 pro­duc­ers at the 10th an­nual cer­e­mony, held in Mel­ton Mow­bray, Le­ices­ter­shire.

There were 21 dif­fer­ent cat­e­gories in­volved in the con­test, rang­ing from pork and steak and ale to pub pies, free-from pies, dessert pies and pasties.

Chair­man of the Bri­tish pie awards, Dr Matthew O’Cal­laghan OBE, said: “Win­ning an award against 963 other pies at the Bri­tish pie awards is no mean feat.

“Our judges com­prise the top pro­fes­sion­als in bak­ing and the culi­nary world so stan­dards are high and this has been a very com­pet­i­tive year.

“Con­grat­u­la­tions to Hugh Black & Sons for their achieve­ment; quite rightly they should be very proud.

“I am sure their cus­tomers al­ready know how good their pies are; now the whole world knows.”

Win­ners Hugh Black and Sons have won an­other two awards

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