The centrepiece of this palate-pleaser of a pie is a generous helping of succulent, slow-cooked ham…Accompanied by peas, fresh parsley and a smooth béchamel-based sauce, it’s a truly versatile number, a pie for all seasons – perfect served cold with a simple side of piccalilli or steaming hot with mash and seasonal vegetables. This one is perfect served up hot or cold so ideal for National Picnic Week!
British flat field mushrooms with juicy spinach. Our best-selling vegetarian pie steals hearts across the country – and deservedly so. Its combination of wilted spinach, mushrooms and fragrant white truffle oil is no less than irresistible, especially when paired with some lightly buttered seasonal vegetables. Perfect for National Vegetarian Week this month!
As poultry pies go, our Chicken & Leek is pretty high up the pecking order. Filled with the very best British Farm Assured Chicken and sweet leeks in a tarragon, thyme and white cream sauce, richly flavoursome and finished off with a squeeze of lemon, it’s pastry-cased perfection.
Our Moroccan-inspired pie is big on aroma, flavour and spice. Taking your taste buds to the heart of the Atlas Mountains, the fragrant filling is cooked in a traditional casserole style, baked slowly and then encased in our signature pastry, making each bite decidedly moreish.
Made with the finest West Country beef and local ale, any meat lover, in their right mind, will fall upon this delectable steak and ale pie. February is the month of love after all…
An imaginative spin on the North Indian dish aloo gobi this pie is packed with cauliflower, spinach, red lentils, potatoes and a myriad of different spices. It’s a great pick me up in January!
We will be joining plenty of Christmas events in delis across the land, keep an eye on our Facebook page for updates or contact us if you would like us to come along to your event!
We were chuffed to bits to be awarded Great Taste Awards for Our Marvellous Steak & Ale pie and Our Brilliant Mushroom & Spinach pies this year! Great Taste, organised by the Guild of Fine Food, is the acknowledged benchmark for fine food and drink. It has been described as the ‘Oscars’ of the food world and the ‘epicurean equivalent of the Booker prize’.