News & Press Releases
Stay up to date with all that’s going on with Jus-Rol pastry.
Please select an article from the list below:
Carol Becomes the First Lady of Pub Pies
Pub Chef, Carol Haime, has become the first woman to win the prestigious Pub Pie Champion title, the climax to Jus-Rol’s highly anticipated British Pie Week (5th to 11th March), when the pastry people will be driving people into pubs to enjoy a pie through a high profile television and Facebook campaign.
Heat is on as Chefs Battle it Out for Pub Pie Champion Accolade
The culinary competition to become Britain’s 2012 Pub Pie Champion is heading for its climax - with just five chefs left in the running for the prestigious title.
LAST CALL FOR REDUCED FAT PASTRY MASTERCLASS
Time is running out for cost sector caterers to win an exclusive development session for their catering team and a place at Jus-Rol’s Reduced Fat Pastry Masterclass!
Grab a Slice of Pie-Making Action!
The annual celebration of the nation’s pie-making skills is just weeks away – and Jus-Rol Professional™ is giving away five cases of its Pastry Lids, perfect for topping off the most popular pie fillings, to encourage caterers to gear up and maximise the sales impact of the culinary challenge.
Jus-Rol Launches 30% Reduced Fat Pastry Range
Jus-Rol Professional™ has launched its first reduced fat pastry range in a bid to help caterers serve up healthier food options that are big on taste, with an innovative new pastry range that features 30% less fat*.
Time to Cater For a Festive Buffet Treat
Jus-Rol™ Professional is urging caterers not to overlook the festive treats for Christmas party buffets, which will help customers celebrate in style and get the tills ringing over the Christmas period.
Caterers Urged to Bring Vegetarian Menus to Life
With National Vegetarian Week (21 - 27 May, 2012) on the horizon, Jus-Rol™ Professional is calling on caterers to take a second look at their menus, or risk missing out on a potential £700m market of diners hungry for more enticing meat-free options.
Lancashire Pub Celebrates a Famous Pie Victory
A Scottish & Newcastle Pub Company pub has scooped a tasty prize for its mouth-watering steak and ale pie – with a little culinary help from Jus-Rol™ Professional.
Pub Pie Champion Craig Continues his Culinary Journey
Craig Hennessey has made a spectacular culinary journey in just a few short months, after being named British Pie Week’s 2011 Pub Pie Champion, in association with Jus-Rol™.
Take the heat out of summer catering
Jus-Rol Professional is encouraging caterers to maximise the summer sales opportunity and tap into the demand for fresher and more nutritious dishes*.
Craig Tastes Pub Pie Success with Cumberland Tattie Pot
A talented young pub chef has scooped the top prize in Jus-Rol™ Professional’s annual celebration - British Pie Week.
Craig Hennessey of The Queen’s Head Inn, Askham, Cumbria is the 2011 Pub Pie Champion with his spectacular Cumberland Tattie Pot.
His winning pie is a new take on a traditional Cumbrian speciality that was regularly enjoyed by local huntsmen and farmers and features Jus-Rol shortcrust pastry, Herdwick Hogget (over 1 year old lamb), garlic cloves, potatoes, carrots, shallots and local black pudding accompanied by red cabbage containing a secret ingredient.
The pie delighted the judges in a live cook off, who awarded 23 year old Craig the prestigious British Pie Week Pub Pie Champion accolade. As part of his prize Craig won a £500 cash prize, a trophy, personalised chef’s jacket, a banner for the pub and publicity for himself and The Queen’s Head Inn in the trade and national press.
Craig says the secret of his culinary success is that "good pies need to be handcrafted – they are made using fresh ingredients bought locally to keep small companies in business.
I’m really excited to have won – it’s a great honour for me and the pub. Pies are so important because they are part of our pub heritage especially in Cumbria. Not offering pies on the menu would be like not having Cumberland sausage and mash. There’d be absolute uproar!"
To find out more about Craig’s cumbewinning recipe or for further information on British Pie Week 2011 visit www.britishpieweek.co.uk which is packed full of easy to make recipes, practical hints and tips to create and promote your perfect pie menu.
The Fab Five
Congratulations to the four other chefs who made it to the final round of the British Pie Week Pub Pie competition: Carol Haime from The Sandrock, Farnham, Surrey with a pie of Smoked Haddock Pie with Mascarpone Cream, Poached Quails Eggs, Spinach and Button Mushrooms; Rebecca White, The Full Moon, Morton, Nottinghamshire (Moon Pie with Wings); Carl Smith, The Windmill Mayfair, London (Venison and Double Chocolate Stout Pie) and DJ Johnston-Smith, The Sheep Heid Inn, Edinburgh (Duddingston Fidget Pie).
The Punch Tavern on Fleet Street, London won "The People’s Choice Award" for the second time with their Chicken & Fennel Pie created by Head Chef, Dee Whooley. The Punch Tavern first won the award in 2008.
British Pie Week (7th- 13th March 2011)
British Pie Week is back! In association with Jus-Rol Professional™ the winter long pie celebration comes to a climax this week with British Pie Week (7th-13th March 2011). Jus-Rol Professional™ is calling on all pie fans to put Britain’s most popular dish at the top of their menu. Visit www.britishpieweek.co.uk for a host of pie-tastic recipe ideas including this year’s winning recipe for the Cumberland Tattie Pot.
For more information about British Pie Week visit
www.britishpieweek.co.uk.
Press Office Contact Details:
Gemma Buckley-Roberts / Jellybean Creative Solutions, 4 Bridge Street, Leatherhead KT22 8BZ
Tel: 01372 227 956 / Fax: 01372 383359 / email: gemma@jellybeancreative.co.uk