We've Joined Country Style Foods!

We’re delighted to announce that we are now part of Country Style Foods.

In becoming part of the Country Style family, we join a number of other brands which also feature prominently throughout UK supermarkets, including the Cadbury and Sara Lee frozen desserts ranges.

Much like our own, Country Style’s operations are rooted in a long-standing tradition, just as the history of Denby Dale’s record-breaking pies remains key to our product of today.

Country Style Foods began as just a single bread shop back in 1960, with the Wood family having been involved in the baking and flour milling industries for over 150 years, our two Yorkshire-based stories developing alongside each other throughout this time.

Since then, the company has grown into a modern craft bakery with a number of large industrial sites across the UK, acting as the main supplier to a number of the country’s major retailers.

As with our pies, Country Style’s baked products are frequently commended by industry-leading experts, including the Quality Food Awards and and the Grocer Own Label Food and Drink Awards, collecting several accolades in 2015.

We share a similar philosophy and outlook on the future; responding to modern developments whilst maintaining the importance of our roots at the core of what we do, meaning that our most recent pie tastes just as good as the very first.

This partnership is one of tradition and high-quality production, and we look forward to sharing a future as successful as our respective pasts.

Yorkshire’s pie village makes another whopper.

Queen Victoria’s 1887 Pie is Re-Created for New Television Series: The Great Northern Cookbook

Denby Dale, the UK’s only designated “Pie Village”, revived a 220 year old tradition of making whopping great pies by recreating the famous pie made in 1887 to celebrate Queen Victoria’s Golden Jubilee.

Nestled in the picturesque dale of West Yorkshire, the village is famous for baking enormous pies to celebrate national special occasions and events - not your normal run-of-the-mill pies, but monster pies to feed an entire village. 

The pie “dish” alone weighed 1.5 tons, the meat and potato filling used 1.8tons of meat & gravy and 300kg of potatoes topped with 185 kg of shortcrust pastry.

The village came out in force to help local craft bakers Denby Dale Pies to make the 3.8 ton pie for a new Channel 5 programme, The Great Northern Cookbook, which celebrates traditional Northern fare and will be aired in January, presented by Sean Wilson, Coronation Street star, turned food lover. 

Andrew Hayes, Managing Director of Denby Dale Pies and chief pie maker (and taster!) on the day said, “It was a bit of a tall order to replicate the 1887 pie, but folks really came out to help us to make the pie a special village occasion, we held a meeting at Pie Hall to ask locals to help us bake the pastry toppings for the pie.”

“The finished pie looked like a patchwork quilt made of pastry as people personalised their pastry squares to reflect 2012. Olympic rings, Jubilee coronets and even a plea to “Save our Library” chequered the 8ft round pie top. We paraded the pie down Main Street on a tractor lead trailer and served the pie to locals at the famous village “Pie Hall.”

We tried to copy the historical account of the original recipe of the 1887 pie. 

“We made the pie from an adapted the recipe that used 435kg of beef, 63kg kilos of turkey, 34 pigeons, 36 fowl, 3 hares, 49 rabbits, 10 grouse and 21 ducks. It was quite an operation to get all the meat prepped and ready and properly cooked. We kept a careful eye on cooking temps, as the original pie made in 1887 took so long for the villagers to make, it went rancid and had to be buried in the woods in Denby Dale. Mercifully, with the wonders of a modern kitchen, the 2012 pie took 10 hours to cook and it tasted delicious. The whole village came out to feast on the pie and the whole process of making the pie brought the community together.”

Denby Dale, the UK’s only designated “Pie Village”, revived a 220 year old tradition of making whopping great pies by recreating the famous pie made in 1887 to celebrate Queen Victoria’s Golden Jubilee.

Nestled in the picturesque dale of West Yorkshire, the village is famous for baking enormous pies to celebrate national special occasions and events - not your normal run-of-the-mill pies, but monster pies to feed an entire village. 

The pie “dish” alone weighed 1.5 tons, the meat and potato filling used 1.8tons of meat & gravy and 300kg of potatoes topped with 185 kg of shortcrust pastry.

The village came out in force to help local craft bakers Denby Dale Pies to make the 3.8 ton pie for a new Channel 5 programme, The Great Northern Cookbook, which celebrates traditional Northern fare and will be aired in January, presented by Sean Wilson, Coronation Street star, turned food lover. 

Andrew Hayes, Managing Director of Denby Dale Pies and chief pie maker (and taster!) on the day said, “It was a bit of a tall order to replicate the 1887 pie, but folks really came out to help us to make the pie a special village occasion, we held a meeting at Pie Hall to ask locals to help us bake the pastry toppings for the pie.”

“The finished pie looked like a patchwork quilt made of pastry as people personalised their pastry squares to reflect 2012. Olympic rings, Jubilee coronets and even a plea to “Save our Library” chequered the 8ft round pie top. We paraded the pie down Main Street on a tractor lead trailer and served the pie to locals at the famous village “Pie Hall.”

We tried to copy the historical account of the original recipe of the 1887 pie. 

“We made the pie from an adapted the recipe that used 435kg of beef, 63kg kilos of turkey, 34 pigeons, 36 fowl, 3 hares, 49 rabbits, 10 grouse and 21 ducks. It was quite an operation to get all the meat prepped and ready and properly cooked. We kept a careful eye on cooking temps, as the original pie made in 1887 took so long for the villagers to make, it went rancid and had to be buried in the woods in Denby Dale. Mercifully, with the wonders of a modern kitchen, the 2012 pie took 10 hours to cook and it tasted delicious. The whole village came out to feast on the pie and the whole process of making the pie brought the community together.”.