European Process Plant Ltd (EPP) was delighted to sponsor the British Pie Awards 2026 with two of their experienced team joining the judging panel for the ‘Sports Pie’ category.
Held annually in Melton Mowbray, the British Pie Awards is a key date in the calendar for the baking industry. This year proved no different with an exceptionally high level of entries as bakers, butchers and chefs from across the UK gathered together, culminating in a total of 1,040 entries. Since 2009, the British Pie Awards has worked to raise the quality of pies across the UK, encouraging higher standards each year. The awards also shine a spotlight on the best pies in all their flavours and forms, from the much-loved sausage roll to kebab pies, along with the bakeries which create them.
Taking place over several days, the awards recognise a ‘Bronze’, ‘Silver’ and ‘Gold’ for each of its 26 categories, in addition to a ‘Supreme Champion’ – a winner across all categories. Described as “beautifully crafted” by judges, the chicken kiev pie from Baldy’s pies in Wigan took home the Supreme Champion award, having also won the Chicken & Vegetable/Herb Pie category. The awards concluded in a lively final day where winners received their trophies and shared a luncheon hosted by last year’s Supreme Champion.
EPP sponsored the ‘Sports Pie’ category, with entries into this category recognising any pie sold within a sporting venue. Norman Lack, Technical Sales Manager at EPP, has judged at the awards since its inception and brought along his colleague Stewart Morris, Sales Director at EPP, to judge for the first time, reviewing entries into the Sports Pie category. With 39 entries to the category, the winner of the Sports Pie was awarded to Owen Taylor & Sons from Alfreton for their chicken and ham pie.
“When we judge the entries, we’re looking at the visual aspect of the pies, the cross section as you cut through it, the filling, its flavour profile and how it tastes as well as quality of the bake. This year, I was particularly keen to see offerings with perfectly baked pastry and quality fillings that did not leave an aftertaste and provided great texture upon eating” comments Norman Lack. “Each year, it’s a pleasure to witness pies becoming more innovative, with evolving processes and varieties that meet a growing range of dietary needs from gluten free to vegan.”
Stewart Morris adds “The British Pie Awards proved a fantastic opportunity to connect and network with others who are just as passionate about the craft. I look forward to seeing how the awards help shape trends and standards across the industry for the year ahead.”
For bakeries preparing to grow their pie output or optimise wider production lines, EPP’s team is ready to advise. Contact EPP to explore equipment options that support consistent quality at scale: sales@eppltd.co.uk or please visit www.eppltd.co.uk.
