DUNFERMLINE IS set for Pie Noon as the world’s upper crust return to Fife for a showdown.

Fife baker Keith Stuart has seen his overall sales rise by 10% since his debut win in the championship last November, and he is going all out to beat the competition and lift the coveted title for a second consecutive year.

However, the Buckhaven baker looks likely to face a record entry when judging is held for the ninth world championship at Lauder College on November 7.

Entry forms have been sent to the 135 members of the Scotch Pie Club all over Britain and competition organiser, Alan Stuart, said the interest was as keen as ever.

Keith, the bakery director at Stuart’s of Buckhaven which have 19 shops around Fife, said, “We have thought long and hard about this year’s entry.

“We were absolutely delighted to win the event for the first time last year and our overall sales have seen an increase of 10%.

“Part of that rise has been due to our marketing of our unique Iron Brew sausages which took a real trick with our regulars and also with the media from all over Britain.

He added the trophy, a solid wooden pie, had toured all of Stuart’s 19 shops and has been much admired.

“Looking back 11 months, I can remember the shock of being named winner,” he said.

“It’s something I’ll never forget and the feeling of elation I experienced makes me more determined to win the title for a second year.”

The award-winning baker is likely to stick to the same recipe which won last time around and he added, “Everybody in the trade knows how special this award is and what it can mean in terms of profile and sales for a small or big company.

“That’s why companies try so hard to take the title and, having experienced the benefits, we are keen to maintain our grip on the championship.”

Previous winners, including Lewis Maclean of Macleans Highland Bakery in Forres, Paul Boyle of Boghall Butchers in Bathgate, Thomas Auld and Sons of Greenock, Robert Cowan of the Bon Bon Cake Shop in Airdrie, and Alan Devlin of Auchterarder’s Sugar and Spice, are all expected to enter again this year.

With 30 million eaten every year it is unsurprising Alan added, “The Scotch pie is one of Scotland’s best-loved food icons.

“Most regions in the UK have a unique savoury product such as the Cornish pastie, the pork pie from the Midlands or the Lancashire favourite, the meat and potato pie.

“In Scotland we have the Scotch pie.”

He added it most probably originated in the first half of the 19th century as a cheap and easy food for an ever growing population arising from the Industrial Revolution and would have had a thin pastry shell filled originally with minced mutton and rusks, seasoning and water.

He added since the second world war, beef had replaced mutton as the main ingredient.

“Seek out a maker of good pies and you will discover a real treat.

“Peppery and juicy, with good minced beef in a crispy case, and they are delicious.

“Possibly not ultra healthy, but as part of a balanced diet, pies are well worth the risk of an extra calorie or two,” said Alan.