WORLD PIE EATING CHAMPIONSHIPS 2010
PRESS RELEASE
November 25, 2010.
WORLD PIE EATING CHAMPIONSHIPS 2010 – BEEF-YIELDING COWS SCRUTINISED FOR QUALITY.
The 2010 World Pie Eating Championships will take place at pie noon on Tuesday, December 14, 2010 at Harry’s Bar, Wallgate, Wigan .
“We’re expecting this to be one of the biggest events in recent years because a free lunch goes down very well in what has been a difficult financial year,” said Tony Callaghan, owner of Harry’s Bar.
“We’re going to be particularly scrutineerinous of the quality of pies for this year’s event during the Official Pie selection process, because we wouldn’t want to think there’d be any cost-cutting in quality by the obscure use of pie meat from anything but the finest herds of beef-yielding cows from the majestic plains of the North West of England.
“We will be operating in the usual format with a Pie Noon pie-off, full teams of officials with up-to-the-minute timekeeping technology. We are considering bringing in international-football-style fifth and sixth officials to police the pie mouths at either end, and will also be using video technology if there is any dispute.”
The world record for downing an Official Pie stands at 35.86 seconds, but drugs tests – on the gravy: cough linctus has been used to avoid swallow-stall in recent years – saw last year’s winning time corrected into re-alignment with previous years at 45 seconds dead. The reigning champion is Barry Rugby, 37, from Wigan .
Whichever of the 2010 contenders consumes a regulation pie in the fastest time will be declared World Champion and wins a trophy and a free lunch. The cooked dimensions of the official pie are a diameter of 12cm and a depth of 3.5cm, and a pie wall angle from base to top of between zero and 15 degrees. Minimum content cube dimensions of the meat and potato mix are 1cm, and they must have 66% meat content not including pastry.
Further information:
Iain Macauley
07788 978800
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