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Hap-Pie Christmas! Isle Of Wight On Hunt For Mince Pie Perfection

Dan collecting freshly baked pies from Calbourne Classics ready for tasting

What is the perfect mince pie? Is it the alcohol-soaked mixture? The light, crispy and buttery pastry? Or the juicy, flavoursome filling? 

An Isle of Wight business has taken what was originally an office style taste-test to the next level - and Islanders are being invited to take part this year.

Newport-based web and graphic design company Matrix Create started reviewing mince pies in 2004.

Not only did they start publishing their scores and comments online but they also created a spreadsheet - marking the pies on things like taste, packaging and overall appearance.

The team has now launched its Mince Pie Review on Facebook and needs the help of Islanders to track down the Island’s best mince pie!

How can you take part?

  • Islanders can submit their mince pie reviews to the Facebook Page
  • Island Businesses can submit details about where to pick up their mince pies so they can be reviewed

Dan Wavell, a Matrix Create employee told Isle of Wight Radio the reviewing stopped for a while, but will now make a big return - to give us some festive cheer after a difficult year.

He said:

‘We accidentally fell into eating lots of mince pies and thought it would be really funny to start talking about them on the internet.

‘This year we thought it would be a good time to bring it back and give everybody a bit of amusement and light-heartedness to talk about mince pies.

‘Message us through the page and let us know where it is we can collect your mince pie from then we in the office will take the time to taste your mince pies and put a review out.

The Matrix Create office has currently consumed around 5 or 6 boxes so far this year.

Asked what's been the best mince pie he has tried so far, Dan said:

“We have only done the supermarkets but I think the Sainsbury’s mince pie is the best for me - it has the best pastry. The ideal mince pie has a really soft buttery pastry and the balance to the filling for the pastry is where the key is for me. There are a lot of twists to the filling which I enjoy whether they are with alcohol or not - which sometimes splits the team.”
 

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