Food | STYLE
Briddlesford Lodge Fa rm w ins top awa rds at the Great Hampshire Sausage a nd Pie Competition Briddlesford Lodge Farm proved, once again, that it can compete with the best at The Great Hampshire Sausage and Pie Competition 2022. Their luxury Veal and Wild Mushroom pie went on to win the overall ‘Champion Speciality Pie’ award, after all their seven entries had received gold and silver awards. It was the first time that Briddlesford had taken part in the annual competition, and they were thrilled to come home with this recognition and success. Briddlesford butcher, Stephen Sheaf, devised four different types of sausage for the competition. All were made from Isle of Wight meat and ingredients, whilst also showcasing Briddlesford’s own products. Steve’s silver medal-winning entries were as follows: Veal, ale, and honey sausages using Briddlesford Veal, Goddard’s Ale, and local honey.
Traditional Pork sausages made from The IOW Meat Co. pork. Pork, Gouda, and Jam sausages made from Briddlesford Gouda, jam from The Fruit Bowl in Newchurch, and again, pork from the Isle of Wight Meat Co. Bluebells at Briddlesford Head Chef, Dave Holley, won a gold award for his delicious Scotch Egg, made from Isle of Wight pork and Isle of Wight free-range eggs. Dave entered two pies into the competition and his Farmer’s Pie, made from veal, ham, apple, and black pudding won a gold award, as did his Luxury Veal and Wild Mushroom Pie. To top off the occasion, the Luxury Pie went on to become the overall Speciality Pie Champion.
Louise says “It was a wonderful evening, and a great time was had by everyone. We are extremely proud of our achievements against some very strong competitors, and we will certainly be entering next year”. “It was incredible news, particularly as it was the first time we had entered. We couldn’t have expected any more really!” says Stephen Sheaf. “We sell the Luxury Veal and Wild Mushroom Pie in the shop alongside a Veal and Vegetable Pie. They are probably the most popular pies we do because all the veal is from the farm here. People love to come to Briddlesford to taste and buy some of the best food available at the very farm where it is produced.” These pies are available in Briddlesford Lodge Farm shop as family size or individual one portion pies, and they are served in rotation for lunch at Bluebells. The sausages and scotch egg are also on the menu, and available in the shop. All the products can be ordered in advance for barbecues or other events. www.briddlesford.co.uk
Louise Griffin, Steve Sheaf, and in place of Dave Holley, his assistant chef Abigail Amos, represented Briddlesford at the awards evening at Southampton Football Club.
May and June 2022
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