​Judges got their teeth into the finalists in a competition to create a new pie for Gloucester Cathedral.

The venue had asked companies to come up with recipes for a ‘Pilgrim’s Pie’.

The winner, which must be made from Gloucestershire’s finest produce, will be served in the Cathedral coffee shop.

The judging panel was headed by Gloucestershire’s only two-starred Michelin chef David Everitt-Matthias.

Others due to give their views include county food champion Rob Rees, BBC Radio Gloucestershire’s Mark Hurrell, Mike Lowe from Cotswold Life, The Citizen’s editor Ian Mean, the Dean of Gloucester Nicholas Bury and Cathedral representatives.

The judges took time to taste the recipes and will now discuss their thoughts before picking a winner this month.

Bairbre Lloyd, from the Cathedral, said: “We are looking for a pie that will appeal to modern-day pilgrims and we have assembled a panel of judges well qualified to help us choose the very best.”

Four companies were shortlisted for the final pie.

Farmhouse Deli, which has been trading in Gloucester for 40 years, has come up with three pies: farmhouse pork, apple and cider; farmhouse pork, ham, apple and cider and pork, black pudding and apple.

Each uses meat from Gloucestershire Old Spots Pigs and ingredients sourced from local orchards.

Stroud Pasty Company, set up in the Slad Valley four months ago, proposed a pie made from hogget lamb, white beans, onion, garlic, herbs and honey roasted carrots.

For vegetarians it created a “monk’s pie” using white beans and onion with spinach, nettles, fresh herbs and Single Gloucester cheese.

Ensor’s Butchers from Cinderford put forward a beef, vegetable and beer pie using produce from Gloucestershire.

Bristol-based Pieminister brought along a steak and ale pie made from Herefordshire beef and Gloucestershire beer.

They also served up a pork and perry pie made from Gloucestershire Old Spots pork and perry brewed in the Wye Valley from apples grown in Gloucestershire.

The results are due to be announced today.