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 the humble pie - and in honour of Pie Week, which takes place from 4th-10th March - we’ve created an exclusive menu consisting of a trio of tempting options.
Those wanting a true taste of a classic should opt for the slow braised beef shin and bone marrow pie. This shortcrust pastry delight is packed full of juicy, succulent beef, while the bone marrow adds extra richness. Buttered pommes puree complete the meal, and of course no meat pie should be served without gravy on the side.
If you’re craving seafood, then we have a luxurious fish and lobster pie with a Winchester cheese crust. As well as the fresh fish and sweet, tender lobster, this pie is resplendent with boiled eggs, peas and tarragon, and is served with buttered spinach. Heavenly.
And finally, we have an Ed Baines special, as he recreates his favourite roast chicken pie. Mouth-watering chicken is nestled inside rough puff pastry, served with buttered pommes puree and, of course, that essential jug of gravy. It’s comforting, nostalgic, and gloriously satisfying.
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!