News > New Products

Who Saved all the Pies?

By Claire Miller , 07-Apr-2008

Related topics: New Products

Melton Mowbray Pork Pies are to be given a protected status

MELTON Mowbray Pork Pies are to be given a protected status as the classic British product is registered with a protected geographical status (PGI) by the European Commission.

Only seven manufacturers will be permitted to produce the pork pies, and they will have to be made to the exacting standards of the EU and within a 3,000 km2 pork pie boundary.

 

The traditional Leicestershire recipe will be preserved, and the hard-won PGI status is expected to raise the status of the pie.

Ryan Wilkinson, chairman of Chappell’s Fine Foods – one of the seven permitted manufacturers, said: “We’re extremely pleased that consumers will no longer have to settle for any old Pork Pie.

 

“We’re experiencing rising sales of our traditional British Pork Pies driven by growing consumer interest in provenance, authenticity and a demand for nostalgic food with a focus on flavour and quality. The PGI status will strengthen the authenticity and recognition”.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition