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Best Pub Pie announced for British Pie Week (4-10 March)
Lancastrian chef Jon Reading of the Shovels Inn at Poulton-le-Fylde has been announced as the winner of the annual Jus-Rol Professional's Best Pub Pie on the Menu competition.
Jon’s winning recipe – the wonderfully named Cheesey Drunken Swine – comprised succulent slow roasted pork shoulder cooked in pear cider with Garstang blue cheese and toasted walnuts encased in puff pastry, which he triple folded then hollowed out before adding the ingredients.
The head chef’s winning recipe was specially developed to commemorate British Pie Week and is now proving a hit with regulars at the pub. Judges were delighted by the pie and instantly won over by his ultra modern take on a traditional British favourite.
“I think that pulled pork is one of the best things in the world,” commented Jon. “There is a real trend for it now while pear cider has really hit the mark over the last couple of years. We’ve found that it has gone up in sales massively so I think to put it in a pie is a great selling point. When you think of pears, you also think of walnuts and blue cheese – a classic combination.”
John McKears, foodservice sales manager at Jus-Rol Professional, said: “The standard of entries this year was once again of a very high standard but Jon’s recipe stood out because of his innovative approach and the compelling combination of ingredients. I would like to congratulate him on his success which shows that traditional pie making can evolve to take account of changing tastes and emerging food trends.”
Jon’s Cheesey Drunken Swine has recently been made available to punters with hand-cooked seasoned chips and vegetables on the pub’s specials board for £8.95, proving popular along with other best-selling staples such as his as Cheese & Onion and Beef & Mushroom pies. “We sell a lot of pies,” says Jon “they account for around 30% of our sales.”
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