If there’s one culinary delight that sets this country apart from many others, it’s pies, and this week we’re celebrating British Pie Week (3-10 March).
Each year we eat of over £1billion of pies – hot or cold, sweet or savoury, along with gluten free, vegetarian and vegan.
Pies have been with us since the Middle Ages when they were originally called ‘coffyns’ or ‘coffins’, but this referred to the pastry crust, which was used to preserve the meat and fruit contents; when the fillings were needed they would be cut out of the crust, which – hard to believe – but it was thrown away.
Another reference to medieval Britain is the phrase: ‘To eat umble pie’; at that time the poor could only afford to make pies using the entrails of venison, which are called ‘umbles’.
So, the next time you hear someone refer to ‘humble pie’, you’ll be able to tell them why they’re wrong.
The highlight of British Pie Week is the 16th British Pie Awards, an event held in Melton Mowbray, the Capital of Pies, on 5 March.
Over 800 pies of all descriptions will be judged by a team of around 160 leading experts from the retail, baking and butchery sectors.
Pies are entered into 26 different classes and the winner of each class gets judged to find the pie that is crowned ‘Pie of Pies’ or Supreme Champion of the Awards.
The results will be officially announced at 4pm on Friday 7 March.
For more information visit: www.britishpieawards.co.uk