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…
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.