Chef’s life of pie

Kitchen Manager at The Shovels pub in Hambleton Jon Reading has won Best Pub Pie in a national competition with his pear cider, blue cheese and walnut variation of the humble pork pie.'Jon with his award-winning pie.  PIC BY ROB LOCK'8-3-2013
Kitchen Manager at The Shovels pub in Hambleton Jon Reading has won Best Pub Pie in a national competition with his pear cider, blue cheese and walnut variation of the humble pork pie.'Jon with his award-winning pie. PIC BY ROB LOCK'8-3-2013
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IT’S the life of pie for one local chef, whose culinary creation has had heads turning across the country.

Jon Reading, head chef at The Shovels Inn, Hambleton, was tasked with coming up with a pastry piece for British Pie Week which has been running this week.

And his baked delicacy – Cheesey Drunken Swine – has been named Best Pub Pie by pastry maker Jus-Rol.

The pie is a modern twist on his old favourite pulled pork in cider, using pear cider and adding Garstang blue cheese and toasted walnuts.

The result has had people licking their lips on the Fylde Coast and beyond.

Jon, 31, said: “I’ve tried to use local ingredients to come up with something new. Pulled pork seems to be a massive thing at the moment and pear cider is selling well.

“Every day I like to create new things, that’s why I’m in the job. The pie has only been on the menu for a week, and it’s selling really well.”

Jon, who lives on Hardhorn Road, Poulton, has only been working in The Shovels’ kitchen for seven months and said to have been awarded Best Pub Pie was “amazing”.

He added: “It was a shock to win, as this was a national competition; it’s quite a big thing.”

John McKears, foodservice sales manager at Jus-Rol Professional, said: “Jon’s recipe stood out because of his innovative approach and the compelling combination of ingredients. I would like to congratulate him on his success which shows that traditional pie making can evolve to take account of changing tastes and emerging food trends – his pie is a worthy winner and the perfect way to kick off the celebrations for British Pie Week 2013.”