Each pie is built around a butter enriched shortcrust pastry case and a deep fill format that delivers a fully packed slice with no void between the filling and the pastry lid. The lids are hand finished with distinctive toppings such as cracked black pepper or rosemary, helping busy kitchens quickly identify varieties during service.
Ahead of launch, the full range was entered into the British Pie Awards and achieved outstanding recognition across multiple categories. Achievements include:
- The Beef Bourguignon Deep Fill Shortcrust Pie was awarded Class Winner and Gold
- The Chicken Ham Hock and Leek Pie and the Venison was Highly Commended and Silver
- Port Pie was Highly Commended and Silver
- The Chicken Leek and Wholegrain Mustard Pie also achieved Silver
- The Barber’s Cheddar Potato and Onion vegetarian pie was awarded Bronze
David Cole, merchandising director at Sysco GB, said: “This range has been created with the realities of hospitality kitchens firmly in mind. From the small batch cooking to the hand finished pastry, every detail is about delivering depth of flavour, consistency and confidence for chefs. Seeing the pies recognised so strongly at the British Pie Awards before launch is a fantastic endorsement of the craft and care behind them.”