Winning a national award was a piece of cake for a Letham baker who took one of the top prizes at this year’s Scotch Pie Championships.
The Keptie Bakery won the silver award in the apple pie category of the event, which is run annually by The Scotch Pie Club.
Proprietor Allan Eaton said he was delighted with the result, especially given that the business will open a new branch in Angus at the start of next month.
He said: “We are just about to open a new shop in Brechin at 9 High Street on February 1, at 7am, so were delighted with our win.
‘‘We left with our heads held very high indeed.
“To have been judged as one of the best in the land against so many of our peers is a huge achievement.”
Allan received his award from presenter Carol Smillie.
She said: “I am delighted to have been asked to present the World Scotch Pie Championship awards. Each and every butcher and baker knows they make something special so a confirmation of this kind is the real icing on the cake.”
This year’s competition, the 17th, saw the event’s busiest ever judging day with a record entry of 100 butchers and bakers who entered more than 500 pies, pasties, sausage rolls, bridies and savouries. Around 300 hopefuls attended the awards luncheon in Cumbernauld.
Head judge Ian Nelson, who oversaw the judging process, to ensure only the best pies are recognised and that only the best of the best is crowned world champion.
He said: “The competition, which has run for 17 years, aims to highlight that bakers and butchers create high quality artisan pastry products.
“Recognising the ‘great and the good’ in this way rewards excellence and raises the bar in the industry.”
Alan Clarke of Scottish Bakers, said: “Once again we have brought together the best pies and baked goods in the land and today we can really celebrate the achievement of our hard working butchers and bakers.
“My heartfelt congratulations go to our winner.”
The competition is backed by Scottish Bakers, which supports and promotes bakers and butchers in Scotland by encouraging and sharing best practise.