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Scots business Jarvis Pickle is looking for a pie taster - here's how to apply

A Scottish company is looking for someone to taste test their pies.

Published: November 6, 2020
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An award-winning Scottish company, Jarvis Pickle, is looking for a pie taster to ensure 'at home quality'.

Eyemouth-based pie makers Jarvis Pickle, has, like most businesses, had to adapt to the current coronavirus restrictions. Part of this has been to offer delivery to homes.

Jarvis Pickle bake in small batches using only high-quality, natural ingredients, and everything that goes into their pies comes from the local butcher, fishmonger and farms.

Shoppers can usually find their pies in shops, pubs and restaurants throughout the UK, including Fortnum & Mason of Piccadilly.

More recently they've developed a Pies by Post service, where pies can be bought online and are delivered throughout the UK mainland.

It is this service that has led the business to seek a pie taster.

Posting on their social media, the Jarvis team said: "We are looking for an Official Pie Taster. Is this person you?

"With lockdown two upon us, we're looking for an at home quality assurance Pie Taster."

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How to apply to be the Jarvis Pickle pie taster

Applicants can apply via a Google form online and must be over 18 and live on the UK mainland.

The lucky pie tester will receive four pies per month until March 2021. After trying each pie, a short questionnaire will need to be filled out, scoring each pie.

The role is temporary and unpaid, but you can (obviously) undertake the job from home and tuck into delicious pies monthly.

Successful candidates will be contacted by November 30, so get applying now.

The business has won many awards including a Great Taste Award for their Vegan Mushroom and Chestnut with Truffle Oil Pie, Pork and Blue Cheese Pie, Venison, Port & Redcurrant Pie and Cullen Skink Pie.

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For more information on Jarvis Pickle, visit their website. To apply for the pie taster role, click here.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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