Lancashire comedian bags dream job

Watch as a Lancashire comedian bags her dream job - chief pastry maker for Holland's Pies!

Transcript

00:00Hi, I'm digital reporter Amy Seddon. A comedian from Lancashire has secured her dream job,

00:07Chief Pastry Taster for the Lancashire firm Holland's Pies. Nina Gilligan secured the

00:12role after winning a pastry debate against a Greggs superfan called Barry Dodds from

00:16the North East. Take a look at the debate next.

00:24Slight trigger warning guys, we just want you to know that today could get quite tense

00:28because it is the day of the big pastry debate. Now we have a North East pastry firm who is

00:34here to defend the honour of Greggs. And we've also got a Holland's fanatic who is here and

00:41wants to talk about why that brand is the pastry king. So we are going to put this to

00:48the test. It's Greggs versus Holland's. The Holland's ones, they are the new product range

00:54that we're testing today, but we want to put them against the Greggs. This is why we've

00:56got you guys in. We want you to taste them and tell us what you think. I'm salivating.

01:01I don't mind telling you it's interesting. What's your criteria, Nina? I think it's something

01:05to do with the pastry markings. Did you know every marking is different on a pastry? Did

01:10you know that? Did not know that. If you've got a slash mark by that, I think it denotes

01:16that it's a sausage roll. This is nonsense. It's not nonsense. That's going to tell the

01:22baker what's inside the pie. Based on the markings, then, what's in a sausage roll?

01:27It's sausage, Barry. Right. Sausage rolls, then. How do you feel about sausage rolls?

01:34Cheap entry level. That's an entry level pastry. Entry level, yeah. Okay. I'm just going to

01:39do a little sound check here on the sausage. I think we can go. See that? That's sturdy.

01:48That's a sturdy. Do you hear that? That one. It's the one we're trying. That's flaky. It's

01:56a bit flaky. I think. No, that's me. That's got something to it. That's. I'm going to

02:02go for this. When you make real flaky pastry, watch this. Oh, that is a flaky bake. That

02:13is flaky. Very flaky. Look at it. There's flake everywhere. That. You could rename this

02:20a popular chocolate product. Look at it. It's everywhere. Flaky is flaky. I could sit in

02:28a bath and eat this. I could advertise it. Look at it. I mean, that. You can't argue

02:40with the flake there, can you? No, you can't. You can't. I can't have that in the car, can you?

02:44You're going to leave the tail behind. No, I wouldn't. What are you eating a sausage roll for?

02:50To be clean or to enjoy it? This is doing what it's meant to do. I think it might be

02:57the better puff pastry. It's the better flaky pastry. I'll give you that. I'll give you that.

03:03It's nicely seasoned sausage with an excellent flaky pastry. I'm going for this one.

03:12I think this is Holland's. This is Greg's. This is the superior one. This is Greg's.

03:19No. Northeast Greg's fan, Barry Dodds. The sausage roll that you preferred was the Holland's brand.