An Exciting Collaboration!
Nicholson’s Butchers in Whitley Bay, headed-up by Kathryn Nicholson, submitted a home-made individual Steak and Blagdon Blue Cheese Pie in the Hot Pies and Bakery Category at Q Guild Smithfield Awards, and was awarded a perfect score in the category. Kathryn explained her inspiration: ‘This product uses locally sourced Blagdon Blue Cheese, inspired by the need for warm, comforting foods.’ This merited a diamond award: we're so proud!
We were even more excited when we heard that Materchef's Monica Galetti was involved in the judging! Apparently she was very complimentary!
The Smithfield Awards have existed for 29 years, and are judged by independent panels of food and meat experts. This year, over 472 individual products were submitted, so Nicholson’s Butchers have done fantastically well. Even more so when you consider that only nine products were awarded diamond awards.
Northumberland Cheese’s Blagdon Blue cheese is wonderful in cooking, owing to its creamy finish. Kathryn Nicholson was genius to pair it with steak in a pie! They are available to buy in her shop in Whitley Bay (140 Park View, Whitley Bay, NE26 3QN). If you want to try making a recipe at home, try this recipe from Saveur: http://www.saveur.com/article/Recipes/Steak-and-Stilton-Pies. It features Stilton, but we would recommend you replace it with Blagdon Blue cheese of course!