WHAT do politicians, truckers, rain-soaked football fans and mathematicians have in common? They all love a bit of pie.
In celebration of this great staple of our culinary heritage, Jus-Rol has proclaimed the week of March 1-7 British Pie Week.
The call has gone out to all pub chefs to get involved and support the week by putting pies at the top of their menu.
Participating in Britain’s love affair with pies couldn’t be easier - the dedicated website www.britishpieweek.co.uk is packed full of information including:
• FREE POS kits to promote your celebration of British pie week
• A selection of tasty pie recipes
• A Pie competition that gives you the chance to win £500!
Be the Face of British Pie Week
Are you a pub chef and a Pie Hero?
Jus-Rol is on a national hunt to find the face of British Pie Week; if your pies really hit the mark you could win £500.
It’s as easy as pie; all you have to do is submit your best pie recipe. The author of the winning recipe and their pub will become the Face of British Pie Week and will be recognised for their support of this great British dish – visit www.britishpieweek.co.uk to find out how.
Win! Win! Win!
• £500 cash prize
• The prestigious title and trophy of British Pie Week 2008
• A day with Jus-Rol’s pie expert to develop a bespoke pie menu for your pub ready for British Pie Week
• Receive a selection of bespoke point of sale including a limited edition pie board to tell your customers about your pies and menus.
John McKears, Foodservice Sales Manager from Jus-Rol, said: “The pie is justifiably one of the great British favourites.
"Being the UK’s most popular pastry dish, Jus-Rol felt it truly deserved its own national week and are delighted to be associated with its launch
A Brief History of Pie
• The humble pie dates back to around 2000B.C and was believed to originate from the Egyptians. The Romans (always quick to spot a good thing) were quick to adopt it as their own .. It wasn’t until the 12th Century that the pie found its way into our mainstream cuisine.
• The original English mince pies were made from chopped meat (including liver) and dried fruit – and curiously until recently a version could still be found in parts of Southern France (having been brought there by the English) - they are a somewhat acquired taste to those of us brought up on the sweet mince version.
• The Americans originally treated the pastry top of a pie as simply a cover to hold the filling and to be discarded prior to eating. Fortunately this outrageous practice never caught on in Britian.
The Facts of Pie
• Pies can also be referred to as pasty, turnover or patty
• Steak & Ale and Steak & Kidney are the most popular pie fillings followed by Chicken & Mushroom, according to Market Tools 2007
• Pie’s feature in the top 5 selling dishes of both mains and desserts in the Publican Food Report 2007
• 58 per cent of pub customers consider eating pie when they are having a meal in a pub