Published in Scotland Magazine Issue 12 on 19/1/2004.

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Pies and bridies

Pies and bridies have been an important part of Scottish culture for centuries and the standard has never been higher. Sue Lawrence picks a few favourites

As the shrill drone of the bagpipes settles into a pleasing skirl, the piper enters and a reverent hush falls over the expectant crowd. And as the silver ashet is held aloft behind him, they stride proudly around the room.

With great ceremony, a dram is given to the piper and the salver bearer then the poem, “Tae a Scotch Pie” is recited.

For on that lofty platter is not a pre-Burns Supper haggis, but a hillock of golden-crusted scotch pies.

This is the World Scotch Pie Championships Awards; and rather like the Oscars, there is tension in the air. For not only are there 65 entries in the scotch pie section and 56 in bridies, but an astonishing 123 in “savouries”. And everyone present is hoping their pie has won the Gold.

The championships began three years ago and have grown enormously in popularity. And at the judging shortly before the Awards lunch, I was fortunate enough (some might say) to help judge the “savouries”. Yes, all 123 of them.

Once our judgly huddle had ploughed its way (at first with keen and eager palates) through such delicacies as Sheep & Neep pie with its wonderful peppery topping, Stovie Pie, Lasagne pie - and the overall winner, Chicken Cranberry pie - our palates were more than a little jaded.

The good thing about this competition - brainchild of baker and butcher Alan Stuart of Buckhaven - is that, as the number of entries has risen, so has the standard.

The chances of finding a perfectly crafted pastry case (crisp not hard) containing a substa.....

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By Sue Lawrence

Section : Scottish Food

Page number : 58