Annual Pork Pie Cook Off at the Royal Oak Bangkok
In celebration of the Traditional English Pork Pie, the Royal Oak presents the 2nd Annual Pork Pie-Off on Sunday, 24 February, 2013 at The Royal Oak, Sukhumvit 33/1.
Open to all lovers of pork pies, this fun event celebrates the best that English pie-making tradition has to offer, in the glorification of the pie.
RULES & CONDITIONS
1. Entries will be accepted from any pork pie enthusiast be they amateur or professional.
2. All entries must be produced on domestic premises and made by hand. Entries produced using a wholly automated process will not be accepted.
3. All pies must be COLD on delivery. Warm pork pies will, without exception, be DISQUALIFIED.
4. Judges are not allowed to enter and their decision is final. No correspondence can be entered into after the event.
5. Any competitor winning the Pork Pie-Off for two years running will be asked to judge the competition in the following year.
6. Entries should be delivered to The Royal Oak, Sukhumvit Soi 33/1 between 11.30 and 13.30 on the day of the Pork Pie-Off.
7. Judging will commence at 14.00
8. Entries will not be returned and will be disposed of on the day in a manner befitting that of a quality pork pie, i.e. they will be consumed (competitors get first dibs).
9. There will be two classes of pork pie, TRADITIONAL Melton Mowbray style and FREE STYLE.
10. Entrants may enter either category or both.
11. Entrants may submit as many pies in each category as they wish. However, entrants may only be placed ONCE in each category (i.e. 1st, 2nd OR 3rd, not 1st, 2nd AND 3rd).
12. The TRADITIONAL Melton Mowbray pork pie must contain ONLY pork meat of whatever cut (plus any seasoning of your choice); the pastry MUST be HOT WATER CRUST and there must be JELLY introduced in the traditional manner, via a hole(s) in the pie top. The pork pie must have a minimum diameter of 12cms (5 inches).
13. Freestyle pies may contain other ingredients besides pork, but the meat must only be pork (boar is acceptable). Pies MUST adhere to the general rules of pork pie making, i.e. use Hot Water Crust pastry and contain jelly. The freestyle pork pie can be of any size.