Stevan’s pie is the upper crust of ‘free-from’ baking
A GLUTEN-FREE pie described by its inventor as ‘just a stab in the dark’ has been crowned Britain’s Free-From Bakery Product of the Year.
Stevan Taylor, owner of the Gluten Free Pie Co in Waterside Mill, Lower Bank Street, Macclesfield, beat off stiff competition to be crowned winner at the Baking Industry Awards 2016.
His prize-winning delicacy - a pork, black pudding and caramelised red onion pie – is one of a range of nine ‘free-from’ pies made by the Gluten Free Pie Co which he has launched under the umbrella of his company, The Foodamentalists, which makes free-from mixes for people to bake at home.
He said: “The pie was just a stab in the dark. I used seasoned local pork, gluten-free black pudding and sweet caramelised red onion, encased in allergy-free hot water pastry. I spend a lot of time on development.
“We supply only independent retailers. All pies are made with a feast of local produce such as meat, cheese and cider, and our new, purposebuilt bakery operates a brown policy so all cereals that affect coeliacs and gluten-intolerant people never, ever, enter our premises. Our pies are hand-raised the old fashioned way. We love this green and bountiful county and use Cheshire bred, raised and grown produce plus packaging that is recyclable or compostable.”
Stevan’s achievement was recognised in front of more than 800 industry guests at London’s Park Lane Hilton during a gala awards ceremony with the theme of the Moulin Rouge.
The competition is run by British Baker Magazine and organised by William Reed Business Media.
He was presented with the award by Matt Dawson, television celebrity and a member of England’s 2003 World Cup winning rugby union team, and Alan MacDougall, regional sales manager UK and Ireland for the award’s sponsor, Ingredion UK.
Ellie Woollven, acting editor of British Baker Magazine, said: “This competition represents the very pinnacle of baking distinction and the finalists have to be of international standard in their craft to even be considered for an award. Once again, this is an historic day for British baking.”