THORNHILL BUTCHER IS WORLD CHAMPION

A BUTCHER from Dumfries and Galloway has been crowned World Scotch Pie champion.
John G Renicks beat off tough competition from north and south of the Border to win the title for the first time.
The family firm from 117 Drumlanrig Street, Thornhill (01848 330243) has been a stalwart of the 13-year-old competition.
And the firm have had an anxious wait following the judging in Dunfermline in mid-November before finding out that they have won the big prize.
Iain Renicks (pictured) helps run the busy shop with his mother Ellen and his brother James.
And the admitted to being shocked to have won the coveted prize after 13 years of trying.
The 44-year-old businessman picked up the wooden pie trophy in Dunfermline and baked 18 pies before selecting four for the judging in November.
But he would not reveal the recipe which has brought him success for the first time after being a runner-up in the first competition.
Mr Renicks dedicated the award to his late father John who started the business 25 years ago.
The part-time local radio presenter and a former chef admitted: “I use Galloway beef in our pies and I added more seasoning this time. I’d worked out that the judges like a little extra spice to the mixture.
“The seasoning was a little stronger than I would normally make for selling in the shop and I selected the best looking four from the batch of 18 to take to the judges.”
Mr Renicks, whose business is a member of the Dumfries and Galloway Savour the Flavour scheme, added: “This win could have a huge impact on a small shop like ours.
“We serve mainly domestic customers in the Nithsdale area and we do have some high-profile private clients.
“We also have a lot of passing trade as we’re on the A76 between Dumfries and Kilmarnock.
“Our job now is to market this win and make sure that people know more about us.
“I do a radio slot every Tuesday from 7pm to 9pm and I’ll be doing a Scotch Pie special if the bosses allow.”
He also believes that the win will have an impact on the village and on his trade.
He currently makes around 12 dozen pies and week but expect to be a lot busier.
“We could be one of the smallest businesses entered and this is the crème-de-la-crème of awards.
“It is judged by men and women who have been in the baking and butchery trade, they know the business.
“Being judged by your peers to be the best is phenomenal and there is a huge among of credibility behind this.”
Second was Edenmill Farm Shop from Blanefield, near Stirling (Geraldine Duffield on 01630 771707) and third was Borders bakers, Alex Dalgetty and Sons from Galashiels (Craig Murray 01896 752508).
Gold medals went to J B Houston of Dumfries, Ballard Butchers of Castle Douglas, Goodfellow of Dundee, T and R Skinner of Kippen and MacDonald Brothers of Pitlochry.
Silver medals went to MacDougal and Hastie of Inverness, McCafferty Butchers of Forth, R George (Butcher), Lhanbryde and Stuart’s of Buckhaven, Fife.
Bronze medallists were Browning’s the Bakers of Kilmarnock, The Little Bakery, Dumfries, Murdoch Brothers of Forres, Moray, who were World Champions two years ago, A and I Quality Butchers, Culloden and Nevis Bakers, Fort William.

BRIDIES:
Tom Courts of Cowdenbeath came out top in the bridie category with Davidson of Inverurie the runners-up and Ann Davidson (Butchers) of Scone third.
Gold awards went to Nicholl’s Rosebank Bakery, Dundee, D G Lindsay and Son, Perth and Ballard Butchers, Castle Douglas.
Silver awards were won by Grossett’s of Tayside, Dundee, Crombie’s of Edinburgh, Fisher and Donaldson of Cupar, Thomas Auld and Sons of Greenock and R George Butcher, Lhanbryde.
Bronze awards were won by Bruce of the Broch, Fraserburgh, Boghall Butchers of Bathgate, who are two time winners of the World Scotch Pie Championship, Scott Brothers of Dundee, Brownin’s the Bakers, Kilmarnock and William Stephen (Bakers) of Dunfermline.

SAUSAGE ROLLS:
MacDonald Brothers of Pitlochry won the sausage rolls accolade with Kassey’s Kitchen, Cowdenbeath, second.
Gold awards went to Thomas Auld and Sons, Greenock, William Stephen (Bakers) of Dunfermline, A J Learmonth of Jedburgh and Tom Courts of Cowdenbeath.
Silver awards go to Boghall Butchers of Bathgate, Goodfellow of Dundee, W T S Forsyth of Peebles, J G Ross of Inverurie and Tower Bakery, Perth.
Bronze awards were won by J M Bakery of Carnoustie, Ferguson’s of Airdrie, Ann Davidson of Scone, Davidson of Inverurie, PARS Foods of Glasgow and Scott Brothers of Dundee.

HOT SAVOURY:
MacDonald Brothers of Pitlochry won this section with the runner-up coming first time entrant Greenhalgh’s Craft Bakers from Bolton, Lancashire.
Gold awards go to MacDonald Brothers of Pitlochry, G J Sanderson, Coldstream, Trotters’ Family Baker, Seahouses, Northumberland, Boghall Butchers, Bathgate, T and R Skinner of Kippen near Stirling and Irvine’s of Beith, last year’s winner of the World Scotch Pie Championship.
Silver awards go to Hunter’s of Kinross, Bert Fowlie (Butchers) of Strichen, Reid’s Highland Fare, Invergordon, Davidson of Inverurie, Ballard Butchers of Castle Douglas, Trotter’s Family Bakery, Seahouses, T H Carson of Dalbeattie, Mearns T McCaskie of Wemyss Bay, Browning’s the Bakers of Kilmarnock.

COLD SAVOURY:
The winner of this section was Crombie’s of Edinburgh with English entrant, Trotter’s Family Bakers, Seahouses, the runner-up. A silver award went to Murdoch Brothers of Forres and a bronze to The Little Bakery, Dumfries.

VEGETARIAN SAVOURY:
Nevis Bakery of Forth William won this section with MacLean’s Highland Bakery, Forres, a former World Scotch Pie Champion, second and winners of the gold award. Trotter’s Family Bakers, Seahouses, won the silver award and The Little Bakery, Dumfries the bronze.

STEAK PIES:
The winner of this section was Calder Millerfield of Glasgow. The runner-up was Irvine’s of Beith.
Gold awards went to Kassy’s Kitchen of Cowdenbeath, William Stephen (Bakers) of Dunfermline, The Little Bakery of Castle Douglas and MacDougall and Hastie Butchers of Inverness.
Silver awards went to Ferguson’s of Airdrie, T and R Skinner of Kippen, J M Bakery of Carnoustie, D G Lindsay and Son of Perth and James Chapman (Butchers) of Wishaw.
Bronze awards went to Kelly of Cults, near Aberdeen, Browning’s the Baker of Kilmarnock, A J Learmonth of Jedburgh, Stuart’s of Buckhaven and Scott Brothers of Dundee.

FISH PIES:
Boghal Butchers of Bathgate won the section with a medley of seafood pie. The gold award went to Bruce of the Broch, Fraserburgh, with their smoked haddock pie, the silver to Nevis Bakery of Fort William with a cheesy haddock pie and the bronze award to Thomas Auld and Sons of Greenock with a tune bake.

BEST OVERALL SAVOURY PRODUCT and winners of the MacLean Cup were Boghall Butchers of Bathgate with their medley of seafood pie.

RENICKS WIN PIE TITLE AFTER 13 YEARS OF TRYING

A BUTCHER from Dumfries and Galloway has been crowned World Scotch Pie champion.
John G Renicks beat off tough competition from north and south of the Border to win the title for the first time.
The family firm from 117 Drumlanrig Street, Thornhill has been a stalwart of the 13-year-old competition.
And the firm have had an anxious wait following the judging in Dunfermline in mid-November before finding out that they have won the big prize.
Iain Renicks helps run the busy shop with his mother Ellen and his brother James.
And the admitted to being shocked to have won the coveted prize after 13 years of trying.
The 44-year-old businessman picked up the wooden pie trophy in Dunfermline and baked 18 pies before selecting four for the judging in November.
But he would not reveal the recipe which has brought him success for the first time after being a runner-up in the first competition.
Mr Renicks dedicated the award to his late father John who started the business 25 years ago.
The part-time local radio presenter and a former chef admitted: “I use Galloway beef in our pies and I added more seasoning this time. I’d worked out that the judges like a little extra spice to the mixture.
“The seasoning was a little stronger than I would normally make for selling in the shop and I selected the best looking four from the batch of 18 to take to the judges.”
Mr Renicks, whose business is a member of the Dumfries and Galloway Savour the Flavour scheme, added: “This win could have a huge impact on a small shop like ours.
“We serve mainly domestic customers in the Nithsdale area and we do have some high-profile private clients.
“We also have a lot of passing trade as we’re on the A76 between Dumfries and Kilmarnock.
“Our job now is to market this win and make sure that people know more about us.
“I do a radio slot every Tuesday from 7pm to 9pm and I’ll be doing a Scotch Pie special if the bosses allow.”
He also believes that the win will have an impact on the village and on his trade.
He currently makes around 12 dozen pies and week but expect to be a lot busier.
“We could be one of the smallest businesses entered and this is the crème-de-la-crème of awards.
“It is judged by men and women who have been in the baking and butchery trade, they know the business.
“Being judged by your peers to be the best is phenomenal and there is a huge among of credibility behind this.”
Second was Edenmill Farm Shop from Blanefield, near Stirling and third was Borders bakers, Alex Dalgetty and Sons from Galashiels.
Gold medals went to J B Houston of Dumfries, Ballard Butchers of Castle Douglas, Goodfellow of Dundee, T and R Skinner of Kippen and MacDonald Brothers of Pitlochry.
Silver medals went to MacDougal and Hastie of Inverness, McCafferty Butchers of Forth, R George (Butcher), Lhanbryde and Stuart’s of Buckhaven, Fife.
Bronze medallists were Browning’s the Bakers of Kilmarnock, The Little Bakery, Dumfries, Murdoch Brothers of Forres, Moray, who were World Champions two years ago, A and I Quality Butchers, Culloden and Nevis Bakers, Fort William.

BRIDIES:
Tom Courts of Cowdenbeath came out top in the bridie category with Davidson of Inverurie the runners-up and Ann Davidson (Butchers) of Scone third.
Gold awards went to Nicholl’s Rosebank Bakery, Dundee, D G Lindsay and Son, Perth and Ballard Butchers, Castle Douglas.
Silver awards were won by Grossett’s of Tayside, Dundee, Crombie’s of Edinburgh, Fisher and Donaldson of Cupar, Thomas Auld and Sons of Greenock and R George Butcher, Lhanbryde.
Bronze awards were won by Bruce of the Broch, Fraserburgh, Boghall Butchers of Bathgate, who are two time winners of the World Scotch Pie Championship, Scott Brothers of Dundee, Brownin’s the Bakers, Kilmarnock and William Stephen (Bakers) of Dunfermline.

SAUSAGE ROLLS:
MacDonald Brothers of Pitlochry won the sausage rolls accolade with Kassey’s Kitchen, Cowdenbeath, second.
Gold awards went to Thomas Auld and Sons, Greenock, William Stephen (Bakers) of Dunfermline, A J Learmonth of Jedburgh and Tom Courts of Cowdenbeath.
Silver awards go to Boghall Butchers of Bathgate, Goodfellow of Dundee, W T S Forsyth of Peebles, J G Ross of Inverurie and Tower Bakery, Perth.
Bronze awards were won by J M Bakery of Carnoustie, Ferguson’s of Airdrie, Ann Davidson of Scone, Davidson of Inverurie, PARS Foods of Glasgow and Scott Brothers of Dundee.

HOT SAVOURY:
MacDonald Brothers of Pitlochry won this section with the runner-up coming first time entrant Greenhalgh’s Craft Bakers from Bolton, Lancashire.
Gold awards go to MacDonald Brothers of Pitlochry, G J Sanderson, Coldstream, Trotters’ Family Baker, Seahouses, Northumberland, Boghall Butchers, Bathgate, T and R Skinner of Kippen near Stirling and Irvine’s of Beith, last year’s winner of the World Scotch Pie Championship.
Silver awards go to Hunter’s of Kinross, Bert Fowlie (Butchers) of Strichen, Reid’s Highland Fare, Invergordon, Davidson of Inverurie, Ballard Butchers of Castle Douglas, Trotter’s Family Bakery, Seahouses, T H Carson of Dalbeattie, Mearns T McCaskie of Wemyss Bay, Browning’s the Bakers of Kilmarnock.

COLD SAVOURY:
The winner of this section was Crombie’s of Edinburgh with English entrant, Trotter’s Family Bakers, Seahouses, the runner-up. A silver award went to Murdoch Brothers of Forres and a bronze to The Little Bakery, Dumfries.

VEGETARIAN SAVOURY:
Nevis Bakery of Forth William won this section with MacLean’s Highland Bakery, Forres, a former World Scotch Pie Champion, second and winners of the gold award. Trotter’s Family Bakers, Seahouses, won the silver award and The Little Bakery, Dumfries the bronze.

STEAK PIES:
The winner of this section was Calder Millerfield of Glasgow. The runner-up was Irvine’s of Beith.
Gold awards went to Kassy’s Kitchen of Cowdenbeath, William Stephen (Bakers) of Dunfermline, The Little Bakery of Castle Douglas and MacDougall and Hastie Butchers of Inverness.
Silver awards went to Ferguson’s of Airdrie, T and R Skinner of Kippen, J M Bakery of Carnoustie, D G Lindsay and Son of Perth and James Chapman (Butchers) of Wishaw.
Bronze awards went to Kelly of Cults, near Aberdeen, Browning’s the Baker of Kilmarnock, A J Learmonth of Jedburgh, Stuart’s of Buckhaven and Scott Brothers of Dundee.

FISH PIES:
Boghal Butchers of Bathgate won the section with a medley of seafood pie. The gold award went to Bruce of the Broch, Fraserburgh, with their smoked haddock pie, the silver to Nevis Bakery of Fort William with a cheesy haddock pie and the bronze award to Thomas Auld and Sons of Greenock with a tune bake.

BEST OVERALL SAVOURY PRODUCT and winners of the MacLean Cup were Boghall Butchers of Bathgate with their medley of seafood pie.

TIME RUNNING OUT FOR PIEMEN

BAKERS and butchers are reminded that entries for the World Scotch Pie Championships close at 5pm on Monday, November 7.
The championships, now in their 13th year, have already encouraged a healthy entry.
But Buckhaven-based baker and butcher, Alan Stuart, the organiser of the popular event, is keen to encourage as many entries as possible.
Judging is from 12.30pm on Tuesday, November 15, at Carnegie College, Dunfermline, and the prizes will be awarded on Thursday, January 5, (2pm) at a special lunch also in Dunfermline.
Mr Stuart said: “We’ve been greatly encouraged by the level of entries so far. However, this is a showcase for bakers and butchers and we always try to encourage as many as possible to enter.
“We are in a recession. People need to market their business effectively and what better way to publicise your craft than to become a world champion?
“Previous winners have seen their turnover increase by over 30 per cent and the reigning champion, Maurice Irvine, has enjoyed tremendous business since he was crowned in January.
“His pies have even been featured during a major launch of a leading football tournament at Hampden Park.
“And Maurice has also opened up new markets, including providing pies for one of Scotland’s most famous pubs.”
Mr Stuart added: “We used to have our awards lunch at the end of November. However, we had to delay it last year because of the snow and the feedback from bakers and butchers was that January was the ideal time.
“So, we’re holding the awards on January 5 and that allows businesses more time to really capitalise on their win.”
Apart from Scotch Pies, entries are also welcomed for bridies and savoury products.

Full details are available on a dedicated web-site at www.scotchpieclub.co.uk.

Entry forms are available from Anna Drogon at the Scottish Association of Master Bakers (SAMB), 4 Torphichen Street, Edinburgh, EH3 8JQ (tel: 0131 229 2401) or Bruce McCall at the Scottish Federation of Meat traders Association, 8-10 Needless Road, Perth PH2 0JW (tel: 01738 637472).

ENTRY FORMS AVAILABLE FOR WORLD SCOTCH PIE CHAMPIONSHIP

IF AT FIRST YOU DON’T SUCCEED,
PIE, PIE, PIE AGAIN


Bakers and butchers are turning their thoughts to glory as entries are now open for the World Scotch Pie Championship.
The championships, now in their 13th year, will be held at Carnegie College, Dunfermline.
Judging is on Tuesday, November 15 and the prizes will be awarded at a celebration lunch on Thursday, January 5, 2012.
Buckhaven-based baker and butcher, Alan Stuart, organiser of the popular event, said: “This later date will, we hope, allow all winners to have more time to capitalise on their awards instead of trying to fit things round the Christmas and New Year rush.”
He added: “In these difficult times, we believe that success in competitions like ours can help tremendously to bring your business to local and national prominence.
“Customers are ever more intent on seeking out best value linked with quality and, although price matters, real value for money matters more.
“Success in competitions displays clearly to your customers that your products are the best.”



ENTRY forms available from Anna Drogon at the Scottish Association of Master Bakers (SAMB), 4 Torphichen Street, Edinburgh EH3 8JQ (tel: 0131 229 2401) or Bruce McCall at the Scottish Federation of Meat Traders Association, 8-10 Needless Road, Perth PH2 0JW (tel: 01738 637472).

The dedicated web-site for information is www.scotchpieclub.co.uk