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Two food and drinks businesses from Greater Manchester have joined forces to create a special steak and ale pie.
Bolton’s largest capacity brewer, Dunscar Bridge Brewery, and Greenhalgh’s Craft Bakery will unveil the product at the Bolton Food and Drink Festival on the August bank holiday weekend.
The Steak and Dunscar Ale pie was baked by Greenhalgh’s research and development manager David Edwards using a new, strong dark ale recipe, devised by Dunscar head brewer Doug Baxendale.
The two companies will promote the pie, along with the six-strong Dunscar bottled beer range, at a joint stall at the Bolton Food and Drink Festival.
Dunscar will also present a cheque to Bolton Wanderers FC at the bank holiday event, a donation towards the Nat Lofthouse Memorial Fund, which is building a statue of the former player at the Reebok Stadium.
The donation will be presented to Bolton club chaplain Phil Mason on Saturday 25th August, which would have been Lofthouse's 86th birthday. A raffle will be held to generate further funding for the cause, with a signed Bolton Wanderers shirt and a 72 pint cask of real ale up for grabs.
Brewery managing director Pat Kitchen, said: "It’s great to have two local companies who are both passionate about quality who have collaborated to create this wonderful Steak and Dunscar Ale pie for the food festival.
"Greenhalgh’s is known throughout Bolton and the North West as a quality craft bakery with a reputation built up over more than 50 years and we are a brewery that is developing a reputation for brewing a range of high quality cask beers.
"Our brewer created a strong, dark ale to complement Greenhalgh’s finest ingredients and together we have produced a festival classic – suitable for everyone who likes a traditional pie and a pint."
David Smart, production director of Greenhalgh’s, added: "The steak and ale pie is a great British classic, so when the team at Dunscar mentioned they were brewing a new dark ale it seemed the perfect time to create a special Bolton version of it.
"We’ve adapted our traditional recipe to bring out and complement the flavours of the beer. Working with the brewery to craft this new recipe has been a brilliant experience - we’ve had no shortage of willing volunteers to conduct taste tests. We are excited to see what the public thinks when the pie gets it’s first tasting at the Bolton Food and Drink Festival."
