Pasty perfection

PUBLISHED: 09:00 20 March 2014


This month the third annual World Pasty Championships takes place at the Eden Project – where one of the world’s top pastry chefs give a masterclass on making the perfect pasty pastry

Martin Chiffers, who hails from Madron in Cornwall, has worked in some of the world’s most famous restaurants and hotels in Singapore, Korea and the Middle East, including being the Executive Pastry Chef at both The Savoy in London and the Address Dubai Marina. He recently opened a Cornish themed Pastry Shop in Ginza, a luxury shopping district in Tokyo, Japan. Martin is president of the UK Pastry Team Coupe du Monde, who won at the European Pastry Cup 2012 in Paris with best sugar and chocolate piece.

The Championships are backed by the Cornish Pasty Association after it won European Union Protected Geographical Indication (PGI) status for the Cornish pasty last year. It means only pasty makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish pasties.

Martin will be showing visitors to the World Pasty Championships his method for making the perfect pastry for a pasty. He is returning to the World Pasty Championships after making his debut last year, where he showed visitors how to make a sweet potato, red bean paste and ginger pasty in short, sweet pastry. The recipe was inspired by his travels and work in Vietnam, Korea and Japan.

“I’m very excited to be returning to the World Pasty Championships and am looking forward to sharing my pastry expertise with pasty enthusiasts from around the world,” he enthuses.

As well as demonstrations and masterclasses, the World Pasty Championships will feature a full day of entertainment including live music and comedy. Registration is now open and entries have already been received from around the world, including from Mike Amery, a Cornishman who now lives in Pennsylvania and makes an annual trip to Cornwall to enter the competition. Last year he was awarded the coveted ‘Pasty Ambassador’ trophy.

Categories are split between those who would like to make a traditional Cornish pasty, which abides by strict guidelines and is made in Cornwall, and those who want to make any other type of savoury pasty.

Once the crimping competitors have decided on which type of pasty to make, they can enter as a professional baker or chef (under their own name, rather than that of their employer), an amateur or a junior (aged 15 or under). There are also categories for companies – bakeries, butchers, pubs, shops or any other business that makes pasties to sell - to enter each type of pasty.

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