A VILLAGE pub is celebrating after scooping a prestigious award thanks to the efforts of a talented chef.

The Horseshoe Inn in Croft has won a bronze award at the Melton Mowbray British Pie Awards.

Young chef Elliot entered his beef short rib and ale pie which was praised by judges when the winners were announced.

The entry had some tough competition, with almost 900 pies in the running to come out on top.

The British Pie Awards are now in their 16th year, and attracting entries from across the country from bakers, butchers, pubs, sports clubs and chippies – all judged by a team of 140 judges.

The contest comprises 24 different classes or types of pie – including traditional favourites, newcomers, vegan, gluten-free and a new fusion pie class.

Meat-based pie entries dominated the top four classes with beef and alcohol topping the entry rankings this year.

The Horseshoe Inn acknowledged the ‘amazing effort’ that their young chef puts into his work and expressed their pride for his award-winning pies.

Elliot has been making the pies at The Horseshoe Inn for just three months.

Already loved by regulars, the pub is delighted to be recognised for the quality of its produce on a national scale.

The pies made by Elliot are done completely by hand, and the filling is made entirely from scratch.

The pub said: “We are delighted to announce that we have won a bronze award at the Melton Mowbray British Pie Awards.

“The beef short rib and ale pie made by Elliot was entered, and we are all so proud of him and the amazing effort he puts into every pie he makes.

There was tough competition as almost 900 pies entered, and although we know the locals love them, it is nice to get recognition from a national award for the quality of what is produced.”

Dr Matthew O’Callaghan, chair of the awards, commented: “I am so pleased that The Horseshoe Pies are among the award winners.

“The judges were very complimentary about the pie, which is why it won the bronze award.”

Although the pies usually appear on the special’s menu, they will soon appear on the written menus in the coming weeks.