A COLDSTREAM butcher famed for his fabulous pies has added brilliant bridies to his award-winning repertoire at the World Scotch Pie Championships.
Graham Sanderson’s meat and potato bridies received a bronze award at the prestigious event last week.
“This is the first year we have started making them so it’s nice to get the award,” said Graham.
“We are always trying to widen the variety of products we make and doing new things. Certainly the people who have had them seem to think they are tasty.
“We try out different recipes, its trial and error, and of course we all have to sample them!”
The World Scotch Pie award for G J Sanderson Family Butcher bridies will join the two awards Sandersons won at last year’s championships. On that occasion it was their popular individual steak pies and haggis and black pudding pies that won the awards.
Bridies are described on the Sccotch Pie Club website as ‘The Bridie:-Savoury pastry with a meaty filling, traditionally mince and onion or steak. Has been known to have cheese and onion variations’. And Graham kept his product very traditional
Since taking over the butchers shop on Coldstream High Street, seven years ago, Graham has been taking part in trade competitions, with an excellent track record of success. Whether its steak pies, sausages, or burgers it would seem that Sandersons produce goes down well with both competitions judges and most importantly, their customers.
“It’s good to put these certificates in the window,” said Graham, but at the end of the day his meat products speak for themselves and customers seem to like what they say.
Eighty piemen battled it out in the annual competition, now in its twelfth year, where fourth generation baker Maurice Irvine from Beith in Ayrshire triumphed to be named this year’s Scotch Pie champion at the special ceremony in Carnegie College, Dunfermline.
It was a case of second time lucky for the piemen, after the original award ceremony, due to take place in November, was postponed because of the weather, but this time Graham didn’t make it to the awards ceremony itself, instead he waited for his latest certificate to arrive by post.
Organiser Alan Stuart said: “A total of 80 entries were received and judged this year from 50 butchers and 30 bakers.
“There were 390 products in the four classes of Scotch pie, bridie, sausage roll and savoury and that is extremely encouraging given that we are in a recession.
“This also shows the power of this competition which was conceived to raise standards in the industry. We have certainly done that. People also want to be involved because of potential spin-offs in publicity, marketing and sales.”
The products entered in all categories were judged by a hand-picked panel of industry experts on November 16 last year, with the results due to be announced at an awards ceremony on November 30,
This was then delayed until January 6 because of the weather, the first postponement in the competition’s 12-year history, but eventually the judges were able to “say aye to a pie” their official motto!
With over 100 members and their guests due to travel from all over Britian to attend the awards lunch, and roads affected by snow and ice, organisers made the decision to postpone after consulting weather experts.