Set to take place 7 March at Melton Mowbray, Leicestershire, this marks the competition’s 10^th anniversary, and it hopes to beat the 897 nominations that it received last year from over 150 butchers, bakers and chefs.

Open to anyone who sells pies commercially in the UK, all entries must consist of a filling “totally encased in pastry and baked” – be it hot or cold; sweet of savoury – while the annual special-themed ‘Class 21’ will this year celebrate pies produced in the public sector for services including schools, hospitals and the armed forces.

As Class 21 entrants “do not have to be commercially available,” they are not eligible for consideration as supreme champion but are judged to the same standard and under the same rules.

Chairman of host the Melton Mowbray Pork Pie Association, Matthew O’Callaghan, said: “We’re looking forward to celebrating our 10th anniversary this year with professional pie makers from across the country.

“We have judged well over 7,000 pies since the awards were first founded in 2009. During that time the quality and range of pies submitted has increased significantly, a tribute to the craft and skills of the British pie maker.

“The calibre and variety of entries last year was truly outstanding and showcased the creativity and innovation that can go into reinventing a classic staple. We can’t wait to try what this year’s entrants have to offer!”

To enter or for more information, please visit: http://www.britishpieawards.co.uk/.