"Rich Cow" pie triumphs in Wadworth Pie of the Year competition

The “Rich Cow” pie was created by Jamie Kilby, head chef at the Greyhound in Siddington, who faced down competition from five other finalists in front of judges at Wadsworth’s brewery in Devizes, Wiltshire.

Kilby said: “I am over the moon to have won. It was great just to have made it to the final – I absolutely love beef pies so it was an obvious choice for my entry and I enjoyed experimenting with various herbs to create my pastry.”

Kilby was gifted with a hamper from Water Rose & Sons butcher and a set of Global Knives donated by event sponsor Essential Cuisine for his winning efforts.

Each finalist was given a set of personalised chef whites from Essential Cuisine with runner ups also receiving a £50 John Lewis voucher courtesy of Roundstone Catering.

Runner ups included James Griffith of the Barge Inn, in Seend, Wiltshire’s “Confit Duck Pie”, David Jenkins of the Talbot Hotel in Ledbury’s venison, wild mushroom and Corvus “Stag & Stout” pie and Paul Haynes of the Bush in Ovington’s coq au vin interpretation.

Scott Ferguson, food development manager at Wadworth, said: “We had a fantastic standard of entries this year with lots of interesting and inspiring flavour combinations using the best of our local and seasonal produce from the South and South West.

“The quality of all six final pies was exceptional, making it tough to decide on an overall winner. Jamie’s pie was extremely well-executed and it was clear a lot of thought had gone into the pie itself and its presentation – in the end it was the incredible combination of both pastry and filling that saw it come out on top with the judges.”

Jamie Kilby’s “Rich Cow” pie will be available at Wadworth Managed Houses throughout British Pie Week, which takes place 2-8 March.