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This man is something else!! Robert’s pies are in Roux Restaurants; served at the Ryder Cup; seen on Outlander, and available at Fortnum & Mason, London’s top food emporium. Look out for his amazing pies in the Lakeland Catalogue too! Many congratulations, Robert.
Robert has justly won many awards for his amazing handcrafted pies and now also has his SALSA Accreditation. Exceptional artisan, hand raised meat pies with a variety of fillings…. traditional pork (with Ramsay’s prize pork), Wild Scottish Venison & Savoury Pork, Chicken & Ham and more great ideas all the time! Here is Hardeep Singh Kohli launching the Scotland Food & Drink Excellence Awards.. Hardeep tucked into their haggis, neeps and tattie pie. Pic by Rob MCDougall. Over the years Mr C has won Bronze, Silver, Gold & Diamond Awards at 2016, 2017 & 2018 Scotch Pie Awards! Brilliant!
In 2006 Robert was one of 30 Chefs representing UK at Slow Food Terra Madre in Turin. He listened to farmers complaining about chefs, hotels and restaurants using mainly prime cuts of meat and not using lesser cuts of great meat – In other words NOT using the whole animal. On his return he decided to look at high quality hand-made pies.
He contacted Andrew Ramsay of Ramsay’s of Carluke and ordered small quantities of pork as well as trotters to make fresh quality jelly. By 2011 he entered the British Pie Awards and won GOLD for his PORK PANCETTA and LEEK. In October 2012 he took 244 pies to Turin to Terra Madre where it all began six years before and had a great 3 days selling pies, getting wonderful direct feedback from so many international customers.
Such pies require an incredible skill to make (click on the link to see how http://aweepinchofsugar.co.uk/2015/09/23/tips-on-how-to-be-star-baker-with-your-hand-raised-pies/) and Robert goes to great lengths to source prime ingredients from local producers. His pastries and fillings are second to none.
No on site retail but available from best delis and in some fine restaurants such as L’escargot Bleu, Edinburgh.