Chelsea fans get a taste of 1066 Country

30/5/12- 1066 Bakery, Hastings- supplier of pies to Premier League football clubs, Twickenham and Sussex County Cricket Club.  Charles Amstad, Managing Director of Vilis Europe with Bakery Manager Michael Wootton, Ben Trevett, Jamie Sidders, Dan Mills and Andrew Longbottom
30/5/12- 1066 Bakery, Hastings- supplier of pies to Premier League football clubs, Twickenham and Sussex County Cricket Club. Charles Amstad, Managing Director of Vilis Europe with Bakery Manager Michael Wootton, Ben Trevett, Jamie Sidders, Dan Mills and Andrew Longbottom
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BOSSES at a local bakery are earning a crust by supplying pies to European champions Chelsea, Twickenham rugby ground and Sussex County Cricket.

The 1066 Bakery based on Churchfields Industrial Estate in St Leonards also recently received a stamp of approval at the British Pie Awards.

The firms’s Gourmet Chicken Pie was named the class winner in the Football Pie category while its Chicken Curry Pie took the bronze award.

The bakery supplies pies to Australian firm Vili’s which in turn distributes to Chelsea, Aston Villa, Fulham, Watford, Blackpool, Bolton Wanderers, Colchester United and Fulham.

They also supply pies for Twickenham in West London and Sussex County Cricket Club at Hove.

And even across the Channel the pride of the bakery is now sold in 20 English themed pubs in Parish

The chance to venture into the pie market came via Charles Amstad who used to be the general manager of hospitality at Fulham FC.

He was approached by Vili’s last year to find a firm that could make and supply them with a chicken pie.

Charles, who lives in Hastings, said: “I suggested they go to 1066 Bakery as I knew about them from back home.

“The firm then signed a deal with 1066 and the rest is history.

“They increased staff and now churn out 10,000 a month.

“We have hospitality pies for the corporate and executive boxes at Chelsea FC and Twickenham.

“All the ingredients are locally sources and we even use pastry made in Australia.

“They are very popular and I’m sure the demand will just keep on growing. We even supply pubs in Paris now.”

Bakery manager Michael Wootten, who has worked on site for 22 years, said: “ It’s a very exciting period for us.

“It’s very difference from baking bread and pastries. We have to shut the equipment off and make a sealed environment for the pies.

“We are using special secret Aussie ingredients.

“The awards were the icing on the cake for us. It’s a bit of a coup in Hastings. To think the likes of Roman Abramovich might be tucking into one of our pies makes us very proud.”