Lancashire Pork Pie Appreciation Society

Appreciating the best best pork pies Lancashire has to offer

Pie Rating – Higginson’s (Grange)

Monday 3rd July proved to be the best night so far in terms of the quality of the two pies tasted. The second pie to be reviewed by the hungry LPPAS members were the pies from Higginson’s of Grange. Although now in Cumbria, Grange is very firmly in the County Palatine of Lancashire. Higginson’s had very kindly donated the pies to us as part of our money raising efforts for Macmillan Cancer Support. All were very appreciative of this gesture – more so when they realised the quality of the pies!


The standard dozen pies were provided for the LPPAS tasters. Despite this being the second pie of the night the hunger of the tasters remained undiminished.  The overall mark of 83% shows these are outstanding pies and puts them, at the time of writing, joint top of our very competitive leader board. In doing so they are comfortably awarded the much coveted ‘LPPAS Highly Recommended’ status.  Here are the scores of the tasters from the night.



Let’s look at the characteristics which make this our joint top rated pie. Firstly the overall quality with the excellent score of 83: Here there were a wide range of plaudits. ‘Wow!!’ perhaps summarises it best, with other comments being ‘spot on’, ‘excellent all round’ and ‘beautiful balance between pastry, pork and jelly’.  The marks for the pastry were a high 80 but slightly lower than the marks for overall quality and pork, Most appreciated the at the pastry was ‘crisp and tasty’ but the one small gripe from some was that it was thick in places. No doubt this is in part due to the substantial size and depth of the pie. The pork achieved the top mark of 83. – ‘Well what can I say!’ was one remark with another member saying that the meat had ‘a lovely texture, good colour and impressively smokey’. This time the jelly seemed to be to everyone’s liking. The size of the pie meant there was room for jelly but no scrimping on the meat. The two complemented each other perfectly. The ‘just slightly runny’ consistency of the jelly was well received and in conjuction with the jelly’s clarity and well seasoned flavour it proved a winning combination.

Overall, the Higginson’s Pie is, at the time of writing, joint top in our overall and pork pie rankings and second for both pastry and jelly.  So if you want to taste a top class pie  we strongly recommend you make the journey to sample them for yourselves.

Higginson’s Butchers
Keswick House
Main Street
Grange Over Sands
LA11 6AB

Or use our Pie Finder for directions!

Pie Rating – Wildblood’s (Norden)

Monday 3rd July proved to be the best night so far in terms of the quality of the two pies tasted. First to be reviews by the hungry LPPAS members were the pies from Wildblood’s of Norden. The pies had been baked specially for us on Monday morning (a day when Wildblood’s are normally closed) and once tasting began everyone was very grateful indeed.



As usual a dozen standard pies were provided for the hungry crowd and at the end of the tasting only Pepsi, the LPPAS dog, was disappointed as there was very little to spare.  The overall mark of 79% is testament to the quality of the pie, comfortably achieving the much coveted ‘LPPAS Highly Recommended’ status, and putting the pie joint 3rd on what is an increasingly tight pork pie leader board. Here are the scores of the tasters from the night.


Let’s look at the characteristics which make this such a highly rated pie. Firstly the overall quality with the excellent score of 79: Here there was general agreement that this was a ‘solid’ pie. ‘Sturdy’ and ‘packed full of meat’ were two of the terms used. The marks for the pastry and the pork were similar at 79 and 80. ‘Just up my street’ was a comment from one of the tasters on the pastry, while another remarked that the pastry was ‘crisp, thin & tasty with an excellent sheen. The pork too was much respected. Delicious and well-seasoned were two comments alongside the remark that he pork was ‘not too spicy’ and there was ‘lots of it!’ Finally the jelly, which once again illustrates how individual preferences can vary. The pie was so full of meat that in some pies there was little room for the jelly. Where there was jelly it was rated very highly with marks as high as 85 and 90%. It can hardly be a criticism that the pie was too full of meat but a little more room for jelly might have seen the pies score higher still amongst our jelly loving tasters.

Little room for jelly in this meat packed pie!


Overall, the Wildblood’s Pie is, at the time of writing, joint third in our overall pie rankings and in the top three for both pastry and pork.  If you haven’t already sample Wilblood’s pies, as a LPPAS Highly Recommended Pie, we strongly recommend you make the journey to sample them for yourselves.

Wildbloods of Norden
836 Edenfield Road
OL12 7SL

Or use our Pie Finder for directions!

Andy Neil Crowned Champion at The Great Lancashire Pork Pie Off.


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One of the more exotic pies, baked (allegedly) by Phil McDermott

A superb night was had by all at The Great Lancashire Pork Pie Off. Pies of all shapes and sizes, from across Lancashire, were devoured by a ravenous crowd. The pies were washed down with Black Edge Brewery’s excellent Pie PA made specially for the event. The Pie PA sold out, but the enjoyment continued with an excellent set from Andy Mudd. Well over £200 was raised for Macmillan Cancer Support putting us on track to meet our target of raising £500 for the year.

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Andy Neil’s Champion Pies

The pies were of a very high quality. Despite the quantity there was very little left at the end of the night. As the saying goes ‘It’s the taking part that counts’, but nevertheless there was a huge amount of local pride at stake and there was fierce interest in who would be crowned champion. The voting was close but, in the end, Andy Neil of Chapeltown was a worthy winner. Andy Kernick, who definitely would have won the prize for biggest pie was a close second, while third place went to Gordon Cain.

Andy Kernick from Turton with his pork pie
What a whopper!
Emma Pawluk of Macmillan with a sample of the pies.




Next LPPAS Meeting – Monday 3rd July

Following on from crowning the best home made pies in Lancashire in The Great Lancashire Bake Off we are back to our normal quest to find the best pork pies on sale in Lancashire and so the pies have now been selected for our next meeting  which will commence at 9:30PM on Monday 3rd July at The Black Bull. Walmesley’s have been on top for a long time now. Can we find a pie to replace them at the top?

As usual all are welcome.


On your marks, get set …..BAKE!

In one week’s time the winner of the inaugural Great Lancashire Pork Pie Bake Off will be crowned. If you fancy yourself as a Star Baker there’s still time to enter your showstopper, but the deadline is fast approaching. The full details of what should be a great evening are below:


To enter your pie either complete a simple entry form in The Black Bull, Edgworth or  just email with your name and contact details. There is a £5 entry fee, which is payable on the day. All proceeds will be going to Macmillan Cancer Support. Full details can be found here: Pie Off Rules

Don’t worry if you’re not a baker though. We will need as many tasters as possible on the day to help us crown Lancashire’s star pork pie baker.


To IMG_3897help wash the pies down we are proud to announce that Black Edge Brewery have made a special brew designed to complement the pies on offer. pIe PA is a pale, citrus, hoppy beer that is bound to go down a treat with the pie aficionados. Furthermore Black Edge have donated a barrel to support the event and so the more we drink on the night the more that will be raised for Macmillan Cancer Support!




As if beer and pies aren’t enough, once the champion has been crowned entertainment will be provided by vocal entertainer and comedian Andy Mudd. Andy will provide the perfect finish to what we hope will be a great evening raising money in support of Macmillan Cancer Support.

Pie Off Entry Details & Rules

The rules and entry details have been announced for the Great Lancashire Pork Pie Bake Off:

Rules and Entry Details

The event is open to all in Lancashire. The proceeds raised by the event will be given to MacMillan Cancer Support and so we encourage as many people as possible to enter. The rules are designed to reflect this.

Entry Fee
There is a £5 entry fee for all entrants. This is payable on the day.

While it will be possible to enter on the day, for planning purposes, it is strongly recommended that all competitors register their entry in advance. This can be done in person at The Black Bull or via Email at All that is required to register is name and contact details.

The Pies
In order to encourage as many entries as possible there are few strict rules that competitors must adhere to. For judging purposes entrants must supply a minimum of 4 individual pies or 1 large pie that is divisible into at least 4 portions.

 Submission on the Day
Judging will commence at 8pm. To facilitate this Pies must be brought to The Black Bull between 5:00 and 7:30 pm on the day. (Suggest pies are delivered/stored in the side room until 8:00?)

On receipt, pies will be  allocated their own individual ID. The judging will then be ‘blind’ such that judges will have no knowledge of the provenance of the pies Judging will commence at 8pm. Entrants can take no part in the judging process. The judging panel is currently being assembled from a combination of local pie experts and ‘celebrities’.

There main award will be given to the best home made pork pie in Lancashire. The winner will receive  a trophy and a prize donated by the brewery. Further awards  will be made for best pastry; best pork and best jelly.

Public Participation
Pies not consumed in the judging process will be made available for purchase on the night at a provisional fee of £2 per pie. Proceeds will go to Macmillan Cancer Support.

Download Pie Off Rules

Next LPPAS Meeting – Monday 5th June

The pies have now been ordered for the next meeting of the LPPAS which will commence at 9:30PM on Monday 5th June at The Black Bull. Local pride was at stake last  time with top class pies from Bolton & Bury going head-to-head. Bolton came out on top last time , but we will be casting our net wider again for the June meeting in our search for the best pork pie in Lancashire. All are welcome from Bolton, Bury and beyond.

June promises to be an excellent month for pie lovers with this meeting followed by the Pie Off on the 24th. The tap room was overflowing for our last meeting  so, if you are planning to sample the pies, please let Steve know or drop us an email at


Beer, Music & Pies! The Great Lancashire Pork Pie Bake Off

We are excited to provide more details for the Great Lancashire Pork Pie Bake Off. Firstly, we will shortly be announcing details of a new beer that is being brewed specially for the night. A barrel of the beer will be donated by the brewer free of charge. As with all proceeds from the Pie Off all proceeds will be going to Macmillan Cancer Support. Watch this space for further details soon. Along with the beer, musical entertainment will be provided on the night too. As certain members of the LPPAS aren’t noted for their temperance the decision has been made to bring the Pie Off forward by 24 hours to the evening of Saturday 24th June.


Entries Now Open for ‘The Great Lancashire Pork Pie Bake Off’

Entries are now being accepted for the Great Lancashire Pork Pie Bake Off’. Our search to find the best home made pork pie in Lancashire. The entry fee for competitors will be £5.00 (payable on the day)  with all proceeds going to Macmillan Cancer Support. Places are limited, so to enter your pie in the Great Lancashire Pork Pie Bake Off either complete an entry form in person at The Black Bull, or drop us an email at with your name and contact details.

Date: 8:00pm Saturday 24th June.
Venue: The Black Bull, Edgworth, Bolton, BL7 0AF.




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