Stephen

Dickinson & Morris

How did you become an expert in pork pies? 
I’m a baker by profession. Over the years I’ve worked in Germany baking bread and pastries, in Switzerland as a chocolatier, and in Spain making pizzas. I was also Head Patissier on the QE2.

Becoming an expert evolves from wisdom which emanates from experience – both of which take time! I joined Dickinson & Morris in 1992, so I have 24 years' experience in our small craft bakery in seeking to make and bake perfect pork pies. 
 
What has been the most interesting project you have worked on while at Dickinson & Morris?
The overarching project continues to be promoting Melton Mowbray as the Centre of Excellence for Pork Pies.

When people mention Pork Pie, the next two thoughts should be Melton Mowbray followed by Dickinson & Morris – or indeed any combination of that trilogy. This seamlessly leads into having an ambassadorial role for Melton Mowbray, particularly in positioning the town as the Rural Food Capital of the UK.

What interesting facts about pork pies can you tell us?
•    The number of pork pies we produce in a year weighs the equivalent of seven jumbo jets.
•    In Ye Olde Pork Pie Shoppe in Melton Mowbray, we sell in the region of 4,000 pork pies a week. In the six trading days before Christmas this increases to 30,000.

Can you talk about any forthcoming projects you will be involved in? 
I am determined to ensure that Dickinson & Morris will always be the preferred pork pie of choice and continue to remain the UK’s pre-eminent pork pie brand.

The Dickinson & Morris Pork Pie is the pork pie against which all others are judged.
Stephen