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Let them eat Pie!

Partnerships are as easy as pie for three local businesses, who have come together to produce a delicious new treat to mark British Pie Week (7th-13th March).

The new Slow Roast Pork and Ampleforth Abbey Cider pie will be available exclusively at Hunters of Helmsley, and has been created by the chefs at Malton-based Yorkshire Baker.

The pie has been produced with outdoor reared, British pork, paired with the award-winning Ampleforth Abbey Cider, which is produced using traditional artisan methods under the guidance of the Benedictine Monks at Ampleforth Abbey.

The new pie sees an all butter shortcrust base enclosing pork shoulder marinated in fennel, thyme, sage and garlic, before being slowly roasted. This is then added to a sauce, created using the stock, onions, garlic, cream, gherkins, capers, mustard and the all important cider, before the pie is finished with a hand-crimped, light and flaky butter puff pastry lid.

The pie can be eaten hot or cold, and will retail at £2.60.

Chris Garnett, who owns the Hunters of Helmsley deli with his wife Christine, said: “Us Brits love our pies, and the products we get from the Yorkshire Baker, with whom we’ve worked for many years, are always exceptional. So we thought it would be a great idea to do something special in celebration of British Pie Week. The aim was to collaborate with outstanding Yorkshire-based producers, who are passionate about their craft and who strive to create extraordinary products. We’re very lucky to have some amazing producers and suppliers on our doorstep, and we love working with them to do something a little bit out of the ordinary. Last year Hunters won the title of Britain’s Best Small Shop, as well as celebrating its 25th birthday, and of course Helmsley won the Great British High Street’s Best Market Town award – so we want to make sure we keep giving customers reasons to visit and try something new.”

Yorkshire Baker was founded in 2008 by Gill Ridgard, a self-confessed pastry fanatic. Using the very best local ingredients, her artisan pastry business began producing handcrafted sausage rolls and soon she was supplying independent delicatessens and Farm Shops across North Yorkshire. The firm now brings real Yorkshire pastry to a much wider market, whilst retaining the approach of producing ‘proper food, hand-crafted in Yorkshire’.  

Gill Ridgard, founder of the Yorkshire Baker, added: “We were delighted when Chris approached us to get involved in the idea. Our pies are totally unique – firstly because they are encased in a delicious all butter pastry, but to get the best out, you have to put the best in. Time is our secret ingredient and we’re proud of this – we never rush or cut corners. We aim to deliver extraordinary taste through flavoursome fillings, and we never add anything artificial. The new ‘Slow Roast Pork and Ampleforth Abbey Cider Pie’ is something very special, and we hope that Hunters’ customers will enjoy it as much as we do!”

Fr Terence Richardson OSB, Prior of Ampleforth Abbey, said: “We are very pleased that our cider has been used in the creation of these delicious pies. It is a pleasure to work with other local businesses that are also passionate about provenance. The apples are handpicked, pressed and bottled on site here in the Ampleforth valley and, as ours is a whole juice cider, the finished product has a refreshing taste and pleasant apple aroma which perfectly complements the pork.”

For more information about the deli log on to www.huntersofhelmsley.com . Information about Yorkshire Baker products can be found at www.julyanthebaker.co.uk , the distribution arm of Yorkshire Baker or for details of Ampleforth Abbey visit www.ampleforthabbeydrinks.org.uk