WHO ATE all the pies? Well, the population of New Zealand is certainly doing its bit to tackle the world pie mountain, shifting more than 120 million a year - more than a population of just over four million could justify on purely subsistence grounds.
They eat them in bars, in cars, at home, and on the beach. As a result, the classic New Zealand pie is a more robust proposition than the typical British variety. None of your melt-in-the-mouth flaky pasty here, we're talking about something you can stick in the back pocket of your rugby shorts before the match, and enjoy as a half time snack no matter how much rough-and-tumble the scrum has inflicted.
For expat Kiwi businessman Nick Soper, bringing the pie culture to the pubs and bars of Britain has long been a dream. "Even in pubs which have a strong food trade, there are occasions when you need a snack that's a bit more substantial than crisps or nuts," he says.
These occasions include sport on TV or pub quiz nights, when the bar is busy, or simply mid-afternoon and end-of-evening trading - kitchen downtimes for many pubs. To meet this challenge, Nick has assembled a pie-making dream team including:
- Peter Gordon, award-winning NZ chef and menu consultant for the Gourmet Burger Kitchen brand
- Graham Heaven, six-times New Zealand Baker of the Year and a multiple National Supreme Pie Champion winner
- Master butchers M Newitt & Sons of Thame, Oxfordshire, winner of the Best British Butcher award.
The end result is Brother Tom's, a range of home-made pies and savouries, which has its official launch at Publican Live in London this week.
Nick speaks of the passion for the range. "Peter has given us mouth-bursting, flavoursome fillings," he says. "These range from classics such as steak and cheddar to more exotic varieties such as Moroccan lamb, and even non-meat varieties such as butternut squash, caramelised red onion and feta."
Meanwhile, "Graham's unique tin-baked pastry is the product of more than 40 years baking experience, delivering a tasty, soft, light-eating pastry which is not only ideal as a plate product, but delivers a great hand-held eat".
The final member of the team, Tom Newitt, "carefully selects our cuts of meat, ensuring the pies always provide a tender, succulent eat".
All 12 fillings are offered in a range of sizes, deep-fill, medium-sized oval pies, and smaller snacking pies and savouries targeting customers looking for a quick, hot snack. A merchandising unit displays hot pies on the bartop or back-bar. "We see a great opportunity for impulse sales," says Nick.
• Publican Live takes place at Olympia from April 1 to 3. See www.publicanlive.com