Are there any dishes more comforting than a freshly cooked pie? From the moment you break open that crust and smell the delectable steam pouring forth, to that first bite of rich, indulgent filling… we hope you’re already salivating because we certainly are.
In celebration of British Pie Week, which takes place from 4th-10th March, we’ve decided to elevate the humble pie to luxurious and lavish proportions with a week-long special sure to tempt you to a visit!
Ed Baines has a true passion for pies, and we'll be showcasing the famous Randall & Aubin Lobster Pie. Sweet, succulent lobster nestled within, topped with a caviar mash and served with broccoli, wild garlic, endive, heritage tomato salad, and a Windsor dressing. Suitably sumptuous for such a special occasion, we're sure you'll agree.
Ed deliberated over this recipe for 23 years, and finally believes he's got it perfected - see what you think!
Pies have actually been around since the ancient Egyptians and the first pie recipe was for a rye-crusted goat cheese and honey pie, published by the Romans. Pyes (the olde word for pies) originally appeared in England as early as the 12th century!
There’s no doubt that pies deserve a week dedicated to them, and we’re not complaining - our love of pie knows no bounds!