Leader: Elite member of the upper crust

IT’S all to do with the “dribble factor”. Suitably dribbly gravy, locally produced meat, plenty of pepper and a good crunchy crust is what makes John G Renicks’ Scotch pies world champions, beating off nearly 90 other pie-makers to take the coveted award yesterday.

However, if anyone out there thinks Iain Renicks, who runs the family firm in the remote Dumfriesshire village of Thornhill, will be disclosing further details so they might reproduce this luscious delicacy, they can think again.

Rather like the exact formula that mysteriously makes up our other national drink, the exact ingredients for this pie of pies, this most succulent of foods, remains a closely guarded secret. Having won what might be described as the Scotch pie Oscar, Mr Renicks revealed he is the only one in the family to know the recipe, which he guards with a well-deserved pride.

Who can blame him? Fancy food in Michelin-starred restaurants has its place, if you can afford it of course. A good curry can hit the spot if it is properly prepared. There is always the trusty stand-by of fish and chips, though that staple has become rather expensive of late.

But when it comes down to it, there is no finer dining experience than to bite into a dribbling, peppery, crusty Scotch pie.