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Earning a crust with prize winning pies

Pinchin's Pies

Pinchin's Pies

Pie maker Henny Pinchin is making a habit of making last minute entries to top food competitions and still walking off with the honours.

In her latest most audacious 11th hour bid she took her pork pies to the world capital of pork pies, Melton Mowbray, and won the bronze award.

Henny, who runs Pinchin’s Family Farm Shop and Tea Room at Algarkirk with husband James, was without phone or internet connection due to damage to the system as the deadline loomed for the annual British Pie Awards.

At the last minute connections were restored, leaving hardly any time to enter and prepare for the event.

But she walked off with a silver award for her beef and ale pie, and bronze awards for chicken and ham and pork pie.

The competition was organised by the Melton Mowbray Pork Pie Association and attracted 983 entries in 20 classes.

Judges included top food critic Charles Campion and TV chef Rachel Green. They examined appearance, texture and the taste of both the pasty and the filling.

Henny, who made all the pies from locally-sourced ingredients, including beef from their own Dexter cattle, said: “It was all a bit of a rush –last minute as usual, so I was amazed to do so well. Winning a British Pie Award is a great honour.”

Last year James and Henny entered the Lincolnshire Poacher Competition at the last minute. They only heard about it a few days before the big event at the county showground.

But that didn’t stop them from walking off with a clutch of awards – four gold, eight silver and two bronze for their sausages, bacon, pies, burgers and Lincolnshire plum bread

All their prize-winning products are available from their farm shop in Church Lane, off the A16 near Sutterton roundabout, on the opposite side of the road to Algarkirk village.

Where season and supply allows all produce comes from the farm and all meat is fattened there. The Pinchins have even gone in for a little cross breeding to produce a leaner lamb and specialise in Dexter cattle.

They also have pigs and ewes on their 14 acres.

The shop and tea room features work by local artists and is open Monday to Saturday from 9am to 5.30pm, with openings on Sundays for special occasions.

Telephone orders are taken (01205 460632) and home delivery available.

For more information, visit Pinchin’s website at http://www.pinchinsfarmshop.co.uk/

 

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