The 17th edition of the British Pie Awards, held on March 5 in Melton Mowbray, England, saw an and innovative entry take home the top prize.

The Kebab Pie, crafted by Bathgate-based Boghall Butchers, emerged as the Supreme Champion, triumphing over more than 900 other entries.

This unique pie also claimed victory in the newly introduced Fusion Pie class, which was added to the competition last year.

The Kebab Pie features a blend of chicken, beef, and lamb doner meat, marinated in chili for two days, with layers of white and red onions, grated Cheddar cheese, and sweet chilli sauce. Its distinctive combination of flavours is wrapped in a shortcrust pastry shell, topped with a puff pastry lid, catering to both traditional pie enthusiasts and those seeking something with a modern twist.

The judges were particularly impressed with the pie’s originality, appearance, and the quality of its pastry.

“The Kebab Pie just had the taste that gave it the wow factor to become the supreme champion,” Head judge Mike Holling said to British Baker.

Boghall Butchers co-owner Paul Boyle expressed his delight at the win, describing himself as “absolutely flabbergasted” after years of trying for the top award.

“We’ve been working at this every year since 2009 and never thought the day would come,” Paul said.

This year’s win holds special significance for the business, which is also celebrating its 50th anniversary.

The company has taken home numerous awards over the years, with their first major victory coming in 2005 at the World Scotch Pie Championship.