The last pork pies to be tasted in September were small pies from
Metfield Bakery, purchased by Paul, from the deli next to Adlards in Upper St. Giles. To get our ourselves in prime pie munching condition, we set off from Long Stratton Leisure Centre heading north-west, passing the Jacobean, Tharston Hall and on to the St. Mary's Church. Following an unsuccessful hunt for scratch dials and a protracted egg buying session from a house near by, we headed east, to Forncett St. Mary where a truculent farmer and his cows blocked our path. Reluctantly we diverted south along Tas Valley Way to the church at Forncett St. Peter, for our lunch break.
No dials here, but lots of crickets, we headed back to Long Stratton for the pie tasting. The starter course came from Waitrose, courtesy of Charles: Oatcakes with cracked pepper to dunk in Roasted red pepper and a Butter bean & roasted garlic Houmous. Paul’s pies released a fantastic aroma when cut revealing a coarse meaty filling with no jelly. The pastry was crisp and very good, the filling tasty but not of the intensity suggested by the aroma. These pies did deliver, receiving a score of 8.38888 and a standard deviation of 0.99303. We then partook of Shortbread to complete the grazing experience. So a normalised 8.5 for Metfield Bakery.
No dials here, but lots of crickets, we headed back to Long Stratton for the pie tasting. The starter course came from Waitrose, courtesy of Charles: Oatcakes with cracked pepper to dunk in Roasted red pepper and a Butter bean & roasted garlic Houmous. Paul’s pies released a fantastic aroma when cut revealing a coarse meaty filling with no jelly. The pastry was crisp and very good, the filling tasty but not of the intensity suggested by the aroma. These pies did deliver, receiving a score of 8.38888 and a standard deviation of 0.99303. We then partook of Shortbread to complete the grazing experience. So a normalised 8.5 for Metfield Bakery.
