Latest news with #MMPPA
BBC News
07-03-2025
- Business
- BBC News
Bid to slice Melton Mowbray pork pie production zone refused
An application to shrink the geographical area where Melton Mowbray pork pies can be produced has been rejected. The pies have special protected geographical status, which means only producers using the traditional recipe and in the vicinity of the Melton Mowbray can use the Leicestershire town's name. The pastry can be produced in the town of Melton Mowbray and its surrounding region, including Nottingham to the north and Northampton to the south, but The Melton Mowbray Pork Pie Association (MMPPA) applied for this area to be reduced. However, the request was refused by the Department for Environment Food & Rural Affairs (Defra) in decision notice published on Wednesday. The pie's status is called Protected Geographical Indication (PGI).Matthew O'Callaghan, chairman of MMPPA, said when the group originally applied for the protection - awarded in 2008 - they "had historical evidence as to where the boundaries should go". He said: "In the south, the boundary was originally the road between Leicester and Stamford."But Defra suggested it be extended because a company in Wellingborough, which had been making the pork pies for decades, objected as it would have been outside the area, Mr O'Callaghan said. Mr O'Callaghan added: "We agreed the area would be almost doubled so as to go down to the south to include this producer in Wellingborough."However, he said the producer - Saxby's - had closed and no pork pies had been made in that area for at least 10 O'Callaghan said the association therefore thought it was reasonable to ask Defra to amend the region to the original proposal."It would not have affected anybody currently producing Melton Mowbray pork pies," he said the association was "disappointed" the application was rejected "because we think what people want when they buy Melton Mowbray pork pie is a pie tied to a historic area". Explaining the area they wanted the protection reduced to, he said it was between "the Leicester to Stamford road - the A47 (to the south), the Great North Road the A1 (to the east), the River Trent in the north, including Nottingham, and then to the west, the River Soar." Defra's notice rejecting the application states: "The proposed amendment would reduce the geographical production area and exclude certain producers from using the PGI designation. "This would directly affect market access and impose new trade restrictions, which is not permitted under the regulation."It added: "The applicant has not provided sufficient evidence to show that the quality, reputation, or characteristics of the product are now exclusive to the proposed smaller area."The association has been advised if it opts to appeal against the decision, the deadline is 2 April.
BBC News
05-03-2025
- Entertainment
- BBC News
Judges at British Pie Awards reveal their secrets for a good pie
Sweet or savoury, butcher or baker, or steak and ale or Morrocan goat?These are among the questions facing 168 judges assembling for the 17th British Pie Awards which start in Melton Mowbray, Leicestershire, on Wednesday. Prizes for pies in 26 categories will be decided by the time the event, held in the town's historical St Mary's Church, concludes on with 900 entries in this year's competition, what exactly will the judges want to see? The definition of a pie, according to Matthew O'Callaghan, chairman of the Melton Mowbray Pork Pie Association (MMPPA), which runs the awards, is "a filling totally enclosed with pastry, irrespective of whether the pie has a sweet or savoury filling or is destined to be eaten hot or cold". "Tarts, open or lattice-topped pies and fillings in a dish covered with pastry are not proper pies, even if they are attractive to look at and delicious to eat," he judging criteria is set by the pie starts with 100 points, and points are then deducted under each of the following four criteria for any faults: appearance, baking, pastry and filling. What the criteria says An uncut pie should look nice and attractive, and, if glazed, should be even and baking element of either a cut or uncut pie should have a perfect even bake - no soggy bottoms or burnt pastry. The top, sides and base of the pastry should all have even thickness. It should be tasty and well-seasoned, not greasy or too dry and crumbly and in harmony with the filling itself should fill the pie nicely - not over or underfilled. It should be balanced, and all the ingredients should be identifiable. This year's judges come from all around the world, including Japan and the United States, and from all walks of life. They include insurance broker Tim Coleman, who has been judging the pie awards for 12 years. He is now a senior judge and said he had three main criteria when judging a pie."First and foremost, it's got to look good. If it doesn't look good, you're not going to win," he said."Secondly, it's the evenness of the pastry and thirdly, it's the taste of the pastry. "The first taste we have of a pie is the pastry, not the filling. The filling can be beautiful beyond that pastry, but if they don't have that little bit of detail in the pastry, it can let the pie down."
