Get back in the game with this delicious and satisfying venison pie.
Tender venison and sweet and sharp redcurrants encased in a rich gravy sauce are a perfect palette pleasing combination for the season. Serve up with some creamy mash and seasonal veg for a truly autumnal indulgence.
As one of our seasonal pies, October is when we welcome venison back to the pantry.
Packed with chunky butternut squash, vegetarian chilli with red kidney beans and creamy mature cheddar cheese…This wholesome, hearty pie will be the pride of any vegetarian’s table – with a last pinch of chilli to deliver that little kick.
Concocted with fine British chicken in a creamy sauce. Hearty, meaty and utterly delicious; building on the success of our succulent Chicken & Leek, the bringing to the table of tender ham hock earned this pie instant industry recognition.
A new take on classic steak. This belter of a pie blends gravy-soaked, melt-in-the-mouth chunks of slow-cooked beef steak with tangy Devon Blue cheese. The Devon Blue, brings a beguilingly buttery depth of flavour to the pie – setting off the steak with aplomb.
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!