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-Chappell’s Fine Foods preparing for imminent PGI approval-

Chappell’s Fine Foods ( is gearing up for a victorious surge in sales this year. Following 10 years of hard graft to overcome opposition from certain multinationals and European red tape, Chappell’s will soon receive Protected Geographical Indication (PGI) status for its renowned Forryan’s Melton Mowbray Pork Pies.

Chappell’s Fine Foods has been instrumental in the fight to gain PGI status from the European Union (EU). The Melton Mowbray Pork Pie Association, comprising seven manufacturers of the genuine article, including Chappell’s, began its PGI application in 1998. The final approval is expected to be finalised imminently. Ryan Wilkinson, chairman of Chappell’s Fine Foods, says: “It has been a long time coming but we are ready and waiting for the PGI status, which will rightly reflect the premium, high-quality products for which Chappell’s is known and loved.”

Rich in history and brimming with authentic flavour, Chappell’s Fine Foods is one of the leading Pork Pie producers, based in Wigston, Leicestershire, which is located within the new Melton Mowbray Pork Pie boundary. Chappell’s is a family business that has passed down one generation since its establishment in 1972. The premium, handmade range includes Forryan’s Melton Mowbray Pork Pies, Forryan’s Pork Pies, Traditional Handmade Sausages, Cutting Pies and Hot Eating Pies. Drawing upon authentic manufacturing techniques dating back centuries, the Forryan family recipe has been officially adopted by Chappell’s to continue the same traditional approach to food with a focus on modern consumer trends.

Wilkinson confirms: “We’re experiencing rising sales of our traditional British Pork Pies driven by growing consumer interest in provenance, authenticity and a demand for nostalgic food with a focus on flavour and quality. We expect the PGI status to strengthen the authenticity and recognition of the Chappell’s range”.

The British Regional Food Movement

Chappell’s is proud to be part of the British regional food movement. According to the Guild of Fine Foods average annual sales of British regional food and drink have grown by 92.7% between 2003 and 2006. Chappell’s enables customers to go back to basics and experience delicious, nostalgic, uncomplicated food that is packed with flavour and heritage.

The Chappell family produces traditional, hearty British fodder just like your great, great grandmother used to make. All of the ingredients used in the Melton Mowbray Forryan’s Pork Pies are British, except the pepper, which is sourced from hotter climates.

The range is available in the retail and foodservice sectors and British Airways customers (on selected overseas and domestic flights) will be lucky enough to sample the delights of Chappell’s Melton Mowbray Pork Pies and the best-selling Chicken and Ham Pies from April 2008.

Wilkinson comments: “Pies are ideal for the foodservice market including airlines because they maintain their taste and quality throughout the chilled production of the meals. They offer a quality, British alternative to the standard airline food range. We are exploring a number of new distribution opportunities to build on Chappell’s passion for quality British food”.


Notes To Editors:

Chappell’s is a rare breed in Melton Mowbray: it is one of the few manufacturers of authentic Pork Pies that can supply cooked chilled, uncooked frozen, or cooked frozen pies in a range of packaging formats, while maintaining its focus on handmade and authentic production. From the traditional greaseproof paper to perforated film wrap and vacuum packs, the company specialises in producing gourmet pies for bespoke requirements, as branded or private label products.

Sold in butchers, delicatessens and independent retail outlets across the UK, Chappell’s Fine Foods also produces a range of meat and game pies, sausages and Pork Pies for Musgrave-Budgens-Londis and foodservice providers including 3663 and Gate Gourmet.

For more information about Chappell’s Fine Foods, to be advised of updates regarding the PGI status for Melton Mowbray Pork Pies, for photography, samples or a media kit, please contact Chappell Fine Food’s media representative, Helen Lewis, at or call +44 (0) 7904 801 669. Alternatively, please contact Ryan Wilkinson at or call +44 (0) 7880 791 271.

Q. How can you identify an authentic Melton Mowbray Pork Pie?

A. The sides of the Melton Mowbray Pork Pie are bow-shaped, as they are baked free standing. Most other pork pies are straight-sided as they are baked in hoops. The meat used is fresh rather than cured British pork, so the meat appears grey when cooked. The meat is chopped so it is not a smooth consistency and Melton Mowbray Pork Pies contain the famous jelly inside the pastry casing.

Q. What does Protected Geographical Indication (PGI) mean?

A. Since 1993, the European Union has provided a framework that gives legal protection for named regional food products against imitation across the EU. This framework aims to protect and promote regional food products, as well as the consumer interest and rural economies that become vulnerable as the EU expands and regional markets move to national and international supply chains. Gaining protected name status can be a lengthy undertaking, but when a food maker's application is successful, no other food can use the name of that product. As part of the process, the recipe for the product has to be agreed by the area's producers and, once they've been granted this approval, each individual maker is inspected every year to make sure that standards are upheld.

Q. Which other British foods have gained PGI or Protected Designation of Origin (PDO) status?

A. There are a number of products including Stilton, Single Gloucester, Staffordshire, Dovedale and Swaledale cheeses, also Cornish clotted cream, Jersey Royal potatoes, Welsh lamb, Whitstable oysters and Hereford cider.

Q. Who typically eats Pork Pies and when?

A. According to TNS data published in The Grocer (15/08/2007), 207 million meals featuring pork pies were consumed in the UK in 2006. 65% of pork pies are consumed by over-45s and they are most popular at lunch time (one third are eaten at this time). Men eat 54.7% of all pork pies consumed. There has been an increase in consumption by children and by men aged 25 to 34. One third of them are eaten out of enjoyment, which has led to a higher intake at the weekend when enjoyment is more important to consumers.

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