Ian Rawcliffe

What is your favourite flavour of Holland's Pies?

Meat & Potato.

Why (apart from loving our pies!) did you want to become involved in the Pie Panel?

I must admit to having a slight reputation amongst my friends for my affinity with pies and they encouraged me to apply, initially as a bit of fun.  They all followed my advancement through the application process with interest and I now hold cult status as a pie expert.

What have you most enjoyed about the Pie Panel process?

Obvious highlights have been the regular guilt-free consumption of pies (it's all in the name of science you see).  The least enjoyable experience was the blindfolded taste tests in the auditions…I learnt a valuable culinary lesson that will stay with me for life; cheese, jam and olives do not combine together well.

The Pie Panel sessions so far have been quite informal and lighthearted so I think everyone has enjoyed them.  I must admit there is more to it than I originally expected….it's not just a case of "mmmm yes, I like that one", we're asked to break down the flavours and characteristics in detail and offer our opinions on each one.

What is your first/favourite memory of Holland's Pies?

My love affair with pies, puddings and other pastry related meat products stretches back some 20 years since I was first introduced to the Holland's Meat Pie as an eleven year old visiting the local fish & chip shop.

Where in the world would you most like to eat a Holland's Pie?

Turf Moor, Burnley, Lancashire, England.

Nowhere on Earth does a pie taste better than at a football match in the middle of winter.  Holding it in your hands for a few moments to defrost your fingers before teasing it out of its foil tray and tentatively taking the first bite unsure how hot the filling will be and whether you are going to spill it down your front.

If you could create any flavour of pie, what would it be?

Unfortunately, the perfect pie has already been created at a pub in Fence, nr Burnley…The most expensive pie in the world at £8,195.00.

Ingredients:

2.5 Kilo Wagyu Fillet of Beef  (£553)
1.5 Kilo matsutake mushrooms (£2,250)
2 bottles 1982 Chateau Mouton Rothschild (£4,300)
250 grams French Bleus mushrooms (£13)
100 grams winter black truffle (£84)
Four packets Gold Leaf (£300)
Shallots, flour, egg, fresh herbs (£5)
2 Bottles Louis Roederer Cristal Rose pink champagne (£690)

Served with chips please!!!