Paul's pie is in line for national award

We all love a good pie, which is why one chef has a cause for celebration this week.

Paul Capener, 57, head chef at the Kingfisher Hotel and Country Club in Deanshanger, has won through to the final of England’s Best Steak Pie competition with his special Stockman’s Pie.

The competition is run by the English Beef and Lamb Executive (EBLEX), the organisation for beef and lamb levy payers and industry experts, so Paul said he didn’t want to play around with the filling when creating his pie.

He said: “The beef is sourced very locally anyway so I thought I wouldn’t mess about with it.

“The pastry is made with stilton cheese and if you’ve ever had a fillet steak with stilton, you know how nice it is.

“When I found out I’d made the final I was elated and I’m hopeful I’ll do well.”

More than 65 pies were entered into the first round of the competition and the Stockman’s Pie was one of only 16 to make it through to the final. The final round of judging will be taking place today.

Hugh Judd, EBLEX food service project manager, said: “With 16 companies all competing for the title of England’s Best Steak Pie, the final is certainly going to be exciting.

“We wish Kingfisher Hotel and Country Club the very best of luck, and look forward to announcing the overall winner next month.”