STORY: Dickinson & Morris celebrates 170 years of pork pies
Melton Mowbray’s premium pork pie producer has teamed up with an esteemed executive chef in an exciting new partnership.
Artisan pork pie purveyors, Dickinson & Morris – famed for its authentic and award-winning pies from Melton Mowbray, home of the pork pie - has joined forces with pie afficionado, Calum Franklin. Together they will be working on innovative new developments for the brand.
In the first of its kind for this 170-year-old brand, Calum will be Dickinson & Morris’ culinary ambassador, working alongside Dickinson & Morris’ highly talented team of development chefs to create some showstopping pies!
Dickinson and Morris has been supplying the nation with superior hand-crafted pies for many years, traditionally made using the finest quality ingredients. Encompassing dedicated craftmanship and a pioneering spirit, the artisan pies are made from outdoor bred British pork shoulder, a unique blend of seasoning spices and Brozzi lard from pigs fed on grain, cereal & parmesan whey. The pies are created using the hand raised method, without a supporting tin or hoop, giving the classic bow-sided, artisan shape - a sign of skilled craftsmanship.
Building on almost two centuries of pie making experience, this partnership with Calum provides a moment for Dickinson and Morris to reflect on what’s changed over the years; what’s remained tried and tested and what’s next for the brand.
Guy Coombs, master baker for Dickinson and Morris says: “Calum is known as the ‘Pie King’ and this is a great opportunity for us to work with someone who shares our values and passion for creating great tasting pies, using traditional hand-crafted methods. Calum describes himself as a ‘pastry deviant’, and specialises in complex, intricately decorated pies with innovative fillings, based on his extensive research into the history of pies and savoury pastry. Working alongside our team of highly skilled development chefs, Calum is helping to craft new techniques and recipes, reflecting the latest food trends but with Melton Mowbray tradition at heart, using the very best quality ingredients.”
Calum adds,“Having met Guy Coombs, master baker and a custodian of traditional techniques at Dickinson and Morris, I was fascinated to understand how the team produces hand-crafted pies on a larger scale and asked to visit the bakery. It’s really exciting to be working with one of the most successful and traditional pie makers in the country - Dickinson & Morris is famed for its premium pork pies and I’m keen to adapt learnings from my own successes in pie making, by offering a new approach to hand-crafted techniques and flavour innovation.”
The new range of products are set to launch later in 2021 and rolling into 2022.
For more information visit www.porkpie.co.uk
