Otley butcher wins Supreme Pork Pie Champion title
A butcher from Leeds is celebrating after winning first place in a prestigious UK-wide industry competition. Peter Middlemiss, who co-manages Geo Middlemiss and Son in the city’s Market Street won the coveted title of Supreme Pork Pie Champion.
The Great Yorkshire Pork Pie & Sausage annual competition celebrates the finest talent and food in the British meat industry. Mr Middlemiss works in the family business alongside his brother, Martin and his father, Tony. His winning secret was to use a family recipe over 50 years old, which was sufficient to win him the top place at the competition, which was held at Harrogate’s Exhibition Centre.
He explained that his winning formula uses a secret blend of seasoning, spices and three herbs.
A real accolade
Mr Middlemiss said that he was delighted with his accolade, especially as the judging panel was made of up retired pie makers and butchers with plenty of experience and insight into the industry. He said that he hoped the award would be good for Otley and help to encourage more visitors into the area to sample the local delicacies. He added that Yorkshire was a great area for pies, saying that the comparison pies down south were far less appetising when cooked – usually with a grey colour! He explained that the secret to a great Yorkshire pie was to include a salt cure which made them naturally pink.
The Craft Bakers Association was on hand to present the award, in partnership with the Confederation of Yorkshire Butchers Councils. The competition was open to master bakers and butchers across the UK, so long as they produced their own products on-premises – http://www.craftbakersassociation.co.uk/.
History on the high street
The shop was opened in 1881 by the current owner’s great-great-grandfather, John Middlemiss, who began his trade via a stall in the town marketplace, long before butchers’ fridges such as https://www.fridgefreezerdirect.co.uk/serve-over-counters were available!
Mr Middlemiss has a long career as a butcher, having begun work in the family business when he was just 16 years of age. As the fifth generation in his family to go into the profession, he hopes that his younger son, Luke, will make it generation six!
Already, Luke works part-time at the butcher on weekends and his dad believes that it holds a potentially strong future for him.