Buchan butcher shortlisted for award

Bert Fowlie staff members with some of their pies.
Bert Fowlie staff members with some of their pies.

A Buchan butcher has been shortlisted to win a major award.

Bert Fowlie of Strichen has been nominated to win two prizes at the Scotch Pie Club Awards 2013.

The Strichen butcher submitted seven different types of pies to the competition, including: a Scotch pie, sausage roll, mince and mealie, steak pie, steak and stilton, turkey and cranberry, and smoked sausage quiche pie.

Bert Fowlie told the Buchan Observer that he plans to attend the Awards ceremony, which takes place in Dunfermline in January, with employees Gary Craib and Hazel Thom, who came up with the ideas for the pies and made them for the competition.

Commenting, Mr Fowlie said: “The Scotch Pie Club has been on the go for many years now. It’s a high-profile event and has brought the profile of pies up a bit which is good for butchers and bakers.

“It’s a successful competition for us. It gets people speaking about the products and it’s good for our staff as well.”

The competition was packed this year with a record 500 pies, pastries, sausage rolls, bridies and savouries entered by more than 100 bakers and butchers across Scotland. For the first time, the Scotch Pie Club opened the competition to the makers of football pies with many of the top clubs represented alongside smaller, more local clubs and even junior teams.

Entries were delivered to Dunfermline from up and down the country giving the judges a tough job to sample all the entries in just one day.

Head Judge Robert Ross said: “I couldn’t believe my eyes when I saw how many products we had to consider but thankfully the judges were up to the job and we managed to sniff, squeeze and taste all the entries.”