Basingstoke ObserverA panel of expert judges from across the UK gathered at Basingstoke College of Technology on 9 February for The Great Hampshire Sausage and Pie Competition 2022.
Organised by county food group Hampshire Fare, this year competition attracted 243 entries from butchers and pie-makers from across Hampshire and the Isle of Wight.
Tracy Nash, Commercial Manager, Hampshire Fare, commented: “With new categories, a new venue and some new judges, it was a full-on day at Basingstoke College of Technology (BCoT), but everyone, students, staff, judges, and the Hampshire Fare team, worked incredibly hard. I would like to thank everyone involved. I think it has shown yet again that The Great Hampshire Sausage and Pie Competition is a truly successful event to be involved with! We even had a shout out from Sara Cox on BBC Radio 2 on our way home!
We are delighted by the number of entries we have received for this year’s Competition. They included entries from past Champions as well as businesses who haven’t entered before, and the first ever entries from the Isle of Wight. This year’s Competition is all about new, new, new! It’s all been very exciting and positive!
The new categories introduced this year, including Scotch Egg, Sausage Roll, and Alternative Sausage, were very popular. We have also seen our more traditional categories, including Speciality Pork Sausage and Hot Eating Speciality Pie, receive an impressive number of entries. In fact, I don’t think I have ever seen so many amazing pies in one place! They were top quality, golden crusted and looking absolutely delicious!”
The judges were equally impressed. Judge Graham Palfrey said: “The products I’ve been judging have all been very good. I judge competitions across the country, and this is the one I always look forward to judging. It’s the best quality-wise. Maybe it is because it is all locally produced.”
Judge Denis Elliott agreed: “The standard is definitely up in the Pie categories, and the new Scotch Egg class was very good. The Sausage classes were super quality. Quality in general is well up and listening to comments from other judges, it’s been good all round. We always get good stuff down here in Hampshire. It is what I have come to expect to be honest.”
Judge Steve Vaughan added: “This Competition is quality, quality, quality. We’ve not been down this way before judging competitions. I’d come to Hampshire again. The quality is very good.”
Judge Claire Holland commented: “The standard is very good with lots of deep pies. Everything seems to have gone up a size! There have also been some interesting flavours including pigeon pie with port and bacon! I think it is a good idea to include new categories as it reflects what is happening in the marketplace. Many independent butchers expanded their offering during lockdown and are continuing to develop their range to keep customers interested.”
Pro Cook and Patisserie students at Restaurant at BCoT worked hard preparing entries under the guidance of Chef Lecturer Justin Mundy, who said: “Hosting the competition is a privilege for the Hospitality and Catering Department at Basingstoke College of Technology. It allows our students to see some amazing produce from across Hampshire and gives them ideas and inspiration for their own work.”
Tracy Nash finished: “The Great Hampshire Sausage and Pie Competition is nationally respected. We have been told by our local butchers and pie-makers that they value this Competition as it provides enormous benefits, with our Gold, Silver and Bronze Awards showcasing the quality produce available at local butchers, delis, farm shops and village stores, encouraging people to �?shop local’.”
The winners of the Great Hampshire Sausage and Pie Competition will be announced at an awards ceremony held on Thursday, 9th March, at Southampton Football Club, Southampton, with results published on Hampshire Fare’s website (www.hampshirefare.co.uk) after the event.
