West Lothian Butcher Gears Up for British Pie Awards

A West Lothian butcher, who prides himself on the quality of his meat and award-winning pies, is gearing up for this year’s British Pie Awards in Melton Mowbray on 8 March 2017.

Paul Boyle and his wife Christine, who own Boghall Butchers and are members of The Scotch Butchers Club run by Quality Meat Scotland (QMS), employ 11 staff between their shops in Bathgate and Broxburn.

Following his business mantra of “Say aye tae a pie”, Mr Boyle, who was World Scotch Pie Champion in 2005 and 2009, has developed 12 new pies including a Scotch Lamb hotpot pie, a traditional Scotch Lamb pie and a Scotch Beef and Ale pie.

With all the new pies being made using top-secret recipes, Mr Boyle is hoping that all eyes will be on his pies at the annual event.

Competition is sure to be tough, however, as 800 of the UK’s best pie producers will be judged by experts, celebrity chefs and acclaimed food writers in 20 categories, including the Scotch Beef PGI sponsored Beef and Ale Pie class and the Scotch Lamb PGI sponsored Lamb Pie class, to claim the title of Supreme Champion at the annual awards.

Mr Boyle doesn’t seem phased, though, and can see the value of entering these awards for his business.

“Winning world-renowned awards for our pies has really put our shop on the map and entering these competitions encourages us to try new recipes to constantly improve our offering, which our customers love.

“The British Pie Awards recognise the craft of bakers, butchers and other producers from across the UK and it would be absolutely terrific to come home with an award.”

Graeme Sharp, Marketing Executive at QMS said: “We’re proud to be sponsoring two categories at this year’s awards which celebrate the heritage of British pies. With a firm focus on taste and quality, Scotch Beef PGI and Scotch Lamb PGI fit perfectly with the awards’ ethos.

“We know the high standard of skill which goes into a butcher’s craft and want to showcase this to the world. We hope many of our Scotch Butchers Club members will be competing at this year’s prestigious awards; we might be biased but we think their pies are a cut above the rest.”

The awards are open to all producers of pies sold commercially in the UK: pie makers, butchers, bakers and those who exhibit at shows. The closing date for entries is 17 February 2017.

Members of the Scotch Butchers Club who enter the awards will qualify for up to £50 from Quality Meat Scotland which can be used towards transportation costs. Terms and conditions apply.

More information about the awards is available here: www.britishpieawards.co.uk.

For more information on the Scotch Beef or Scotch Lamb brands, including recipes, videos and tips, visit www.scotchkitchen.com or follow Scotch Kitchen on Facebook or Twitter.