Triumph for the upper crust

Perfect pies and super sausages strike gold for local producers

Atotal of 15 bakers and butchers from across Tayside and Fife have been recognised in the World Championship Scotch Pie Awards 2022.

Businesses from up and down the region had their eyes on the prize, and while they may not have bagged top accolade in the main category – World Scotch Pie Champion – many have taken home a range of medals in a variety of other categories.

Around 60 judges, which included stars in the industry and leading food and drink professionals, sampled more than 400 pastry products from more than 70 butchers and bakers across the country to decide the winners.

The Hot Savoury category was dominated by Tayside and Fife businesses with a delicious array of goodies.

Dunning firm Simon Howie Foods’ chilli cheese pie and Carnoustie’s WEECOOK’S chicken, leek and potato pie bagged silver medals in the category, while DH Robertson in Arbroath’s hearty chicken pie, Murray’s Bakers in Perth’s chicken curry pie, Dundee’s Nicoll’s Rosebank Bakery’s salt and pepper chicken pie and Simon Howie Foods’ chicken kiev pie all received a bronze award.

Football fans who enjoy a ‘peh’ at Arbroath Football

Club can celebrate as DH Robertson was awarded a gold medal in the Football Pie or Savoury category for its steak and black pudding pie made specially for the club.

Dundee’s Goodfellow & Steven were awarded silver for their Scotch pie for Montrose Football Club.

DH Robertson also took home the top diamond medal for their sausage roll, while W F Stark in Buckhaven, Fife, received silver for their version and Macdonald & Son in Dundee took bronze.

Coming out on top in the Vegetarian Savoury category was Carnoustie’s WEECOOK. Their caponata formaggio wowed judges and, in turn, landed them a diamond medal.

Tasting “like a holiday”, the Sicilian-style ragu – similar to ratatouille – is made with aubergines, courgettes and a rouxbased sauce made with basil oil with lots of cheese inside.

This pie also won the Maclean’s Cup, which was presented to the firm for the Best Specialty Savoury.

Stuart’s Bakers and Butchers in Leven, Fife, took gold with their vegetable dahl pastry, as did Fisher & Donaldson’s spinach roll. James Pirie & Son in Blairgowrie also impressed in this category, with their vegetable curry pie receiving a bronze.

Hayley Wilkes, owner of WEECOOK, was thrilled with the news and is delighted two of her pies have been recognised.

She said: “We can’t believe it! It was an even bigger surprise to find out that we’ve also won the Macleans Cup for best specialty savoury pie (nonscotch pie) with a veggie pie! It is brilliant.

“The staff are buzzing. It is so lovely to get recognition for all their hard work through what has been a rough time for everyone and especially hospitality businesses like ours.”

Sticking to the vegetarian theme, Fisher & Donaldson were awarded the silver medal for their macaroni pies, while Murray’s Bakers was awarded a bronze.

And for those with a sweet tooth, Murray’s Bakers took home a gold medal for their apple pie.

Sugar and Spice in Auchterarder, Perthshire, was awarded silver for its bridie, as was W F Stark in Buckhaven, Fife.

WEECOOK’S caponata formaggio.

THE PIE’S THE LIMIT: Above, WEECOOK staff, and left, Anya Sturrock and Ethan O’hare celebrate WEECOOK’S success. Right, judges Ian Nelson, Linda Hill and Alasdair Smith carefully examine one of the submissions for the World Scotch Pie Championships.