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Possible PGI Status for the Forfar Bridie
On Thursday, April 28th, the Courier and Advertiser reported that the Forfar Bridie could soon join an exclusive club of culinary delights, including Parma Ham and Champagne. Angus Council have submitted a draft application for submission this summer to the prestigious PGI list of protected European foodstuff. The campaign has also been backed by 'The Good Soup Guide', which believes that 'the Forfar bridie should indeed by granted PGI in the same way that other unique local items like the Cornish pasty, the Melton Mowbray pork pie and the Arbroath smokie have.' If protected status is gained it would mean that only bakers in the Forfar area, presumably including the rest of Angus and Dundee, would be allowed to carry its name. Hopefully, this would remove the soggy monstrosities of gristle and grease that are allowed to masquerade under the name of 'bridie' in certain parts of central and south east Scotland.
For those not acquainted with the bridie it is a pasty shaped pastry, either short crust or puff, filled with minced meat, usually lamb, although steak bridies are also common, which all come in either plain or onion. Most observers agree that the 'bridie' dates back to the early nineteenth century. While its exact origins are shrouded in some mystery, some believe it was first prepared for the daughter of a local farmer in Forfar on the occassion of her marriage, hence the name 'bridie'. Whatever its origins, I can confirm the delights of a Saddlers bridie, particulalry on a raw, cold day at Station Park, the ground of Forfar Athletic FC, along with a steaming cup of Bovril. Deeeeeeelicious.
We can only hope that pressure will build to have the famous Dundee 'peh' also included on the PGI list and that we will hear no more sarky comments from English comedians regarding deep fried pizzas and Mars Bars. We do, however, fear that the time has not yet come for the revival of that other local, but long forgotten, gastronomic delight - 'Sheeps Heid' broth.
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