The 17th annual British Pie Awards took the UK’s love for pies to new culinary heights this week in Melton Mowbray, Leicestershire. Nearly 900 pies were scrutinized by an international panel of 169 judges, with Scotland’s Boghall Butchers earning the ultimate prize for their inventive Kebab Pie.
Key Takeaways
- Over 900 pies from across the UK entered the competition
- Boghall Butchers of Bathgate won Supreme Champion for their Kebab Pie
- 26 categories celebrated both classic and innovative pies
- Judges from multiple countries evaluated based on strict pie criteria
Kebab Pie Triumphs as Supreme Champion
This year’s standout was the Kebab Pie by Boghall Butchers, hailing from West Lothian, Scotland. The creation features a fusion of chicken, beef, a spicy chili marinade, and sweet chili sauce, all tucked into a perfectly baked pastry. Awarded in the reintroduced Fusion Pie class, this inventive take beat out more than 900 pies from traditional steak and ale to vegan and gluten-free options.
Chief judge Matthew O’Callaghan praised the pie for its “excellent overall bake and presentation,” reiterating the importance of flavor and creativity in pushing the boundaries of Britain’s pie heritage. As a reward, the champion pie will receive international exposure during British Food Week in Japan.
Categories and Notable Winners
The awards spanned 26 categories, reflecting the range and creativity of British pie-making. Here are some major category winners:
| Category | Winning Pie | Producer Origin |
|---|---|---|
| Melton Mowbray Pork Pie | Hand Crafted Pork Pie | Ye Olde Pork Pie Shoppe |
| Savory Pie | The Festive Cracker | Dickinson & Morris, Leicester |
| Dessert Pie | Mince Pie with Clementine Pastry | Dunston Hall, Chesterfield |
| Vegan Pie | Vegan Masala | Pieminister, Bristol |
| Steak & Ale Pie | Steak & Ale Pie | Fuud Ltd, Leigh on Sea |
| Sports Club Pie | Chicken Chip Shop Curry Pie | Pullman Jacks Ltd, Liverpool |
| Fusion Pie | Kebab Pie | Boghall Butchers, Bathgate |
Other creative winners included pies filled with Keralan Cauliflower & Onion Bhaji, Duck & Wild Mushroom, and even Christmas Dinner Pork Pie.
What Judges Look For: Behind the Scenes
Pie judging is a meticulous affair. According to the Melton Mowbray Pork Pie Association, a true pie must be fully enclosed in pastry. Judges appraise each entry on four grounds: appearance, baking, pastry quality, and the filling itself—starting each pie at 100 points, with deductions for each shortfall.
Senior judge Tim Coleman highlighted that visual appeal is crucial: “If it doesn’t look good, you’re not going to win.” The texture and taste of the pastry are then scrutinized, followed by the filling.
Tradition Meets Innovation
Pie categories ranged from traditional staples like Steak & Kidney or Melton Mowbray Pork Pie to contemporary and global fusions. Entries included everything from Moroccan goat to butternut and Malabar curry, reflecting both Britain’s pie history and its culinary evolution.
This year’s British Pie Awards not only kept faithful to beloved classics but also celebrated invention, proving the pie’s enduring place at the heart of British cuisine.