One of the most eagerly awaited events in the Stonegate Pub Company’s calendar is the Great Traditional Pubs annual pie competition.
Keiron Wright, chef at the Percy Lambert in Weybridge certainly earned his crust as his Boozy Beef Pie won the competition, wowing a panel of judges that included Stonegate’s Chief Executive, Toby Smith; Suzanne Baker, Stonegate’s Commercial Director and Bob Durkin, Dunkley’s Pie & Pudding Ambassador.
Keiron, who was a finalist in the competition for the second year in a row, was presented with the coveted Stonegate Pub Company Pie trophy along with a bottle of bubbly, a dinner for two at a top restaurant and an overnight stay in a city of his choice.
Keiron will now pay a visit to Dunkley’s bakery in Wellingborough to see his Boozy Beef Pie put into production in time for the Great Traditional Pubs menu launch and of course, British Pie Week which runs from 5th-11th March.
Keiron and his pie will also be adorned on point of sale material throughout the estate encouraging customers to sample his creation.
The competition now in its third year, called for entries back in October. Area managers initially sampled the entries and shortlisted to the second stage. Those chefs and pub managers who qualified were each awarded £100 to reward them for their pie making abilities. Eight pies were presented at the final including the competition’s first dessert, a Banoffee Pie created by John Cruttenden from the Prince of Wales in Chatham.
Speaking about the competition, Toby Smith, Chief Executive of Stonegate Pub Company said: “The standard of the pies in the competition was second to none and there was some fantastic ideas, but Keiron’s pie just stood out from the rest. It was unctuous and mouth-watering and delivered everything that you would expect in a great pub pie – the panel and I could all see ourselves sitting in one of our pubs with a pint eating the famous Boozy Beef Pie.”
Keiron Wright, winner of Stonegate’s Great Traditional Pubs Pie Competition said: “I was amazed when Toby called out my name. The night before the competition I made a few versions of the pie to make sure that I was happy with the bake and finished at around Midnight once I was happy with the final product. I know that everyone says this but I really was up against some great looking and tasting pies, so to be crowned winner was just fantastic. I’m really looking forward to visiting Dunkley’s and seeing my pie come off the production line. It all seems a bit unreal to be honest but hopefully the customers will love the pie as much as I do once it goes live on the menu.”