Woodforde’s are delighted to be working with Norwich charity OPEN Youth Trust (OPEN) who have created two Proudly Norfolk ale-based pies to celebrate Norfolk Day.
First is the Norfolk Pie which is a mustard cold salt water crust, encasing lean cuts of locally reared pork loin and ham set in a clear light ale jelly, which is delicious with piccalilli.
The second is the Norwich Pie featuring chunks of slow cooked beef in a darker ale gravy with onions, all contained within a mustard shortcrust pastry.
The Norwich Pie will be launched at the Canary Club pre-match event before Norwich City’s first home game of the season against West Bromwich Albion on 11 August (11am-2pm). The event will be hosted by Paul McVeigh and guest Q&A will be with Darren Huckerby, both former Norwich players.
Branded Proudly Norfolk, the locally reared beef and pork is supplied by Coxfords Butchers of Aylsham, the Bure Gold and Norfolk Nog ales are brewed by Woodforde’s and Colman’s mustard is a key ingredient in the pastry for both pies.
Woodforde’s Commercial and Marketing Director, James Armitage, said: “We are delighted that OPEN has chosen two of our distinctive ales as ingredients in their unique pies and are happy to support a youth charity that is developing innovative ways of generating revenue with the aim of becoming self-sustainable, rather than relying on donations. It’s early days in the relationship, but I’m hoping we can work with OPEN by stocking their Norfolk pies in our outlet. What a great way to celebrate Norfolk Day for which Woodforde’s is already a proud sponsor.”
John Gordon-Saker, Chief Executive of OPEN said “As a foodie, I am very excited by both these pies, especially as they have been created to celebrate Norfolk Day using iconic local brands. With our own very talented chef, Andrew Baker, we can create interesting products for sale in our own café and offer them as part of our menu to clients who use our in-house catering services for events or meetings. Every penny of profit from catering goes towards giving young people the confidence and life-skills to find their own way in life and making the pies will form part of grant funded training sessions in kitchen skills. If the pies prove popular, we can then employ young people who successfully complete the course.”