Succulent British chicken combined with wild mushrooms. Earthy, wild mushrooms and hand torn juicy chicken, this richly textured, aromatic pie blends the ingredients in a creamy béchamel sauce. Add to this a handful of fresh herbs, splash of white wine, squeeze of lemon and touch of Dijon mustard, and the flavours really shine.
Perfect comfort food for those winter nights!
A winning combination of tender venison and juicy mushrooms in a creamy sauce. This pie is the perfect antidote to the chilly dark nights of the season, making it a firm favourite during the Autumn and Winter months. Perfect served with celeriac mash and roasted root veg – throw in a cosy fire and a glass of red for the ultimate remedy to the Winter blues.
Moving to the vegan shelf in our pantry this September! 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.
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!
This triumphant combination of melt in the mouth lamb in a rich mint and rosemary gravy with bursts of fresh popping peas will have your taste buds tingling – we are confident you’ll be frolicking back for more! Food for thought: Easter Sunday Lunch alternative?!
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…