What we make and sell in our shops
Because we refuse to supply the big supermarkets - we sell almost all our meat direct to you - we have to make sure that we use the whole of every animal we slaughter.But that's fine by us because we are big fans of the traditional crafts of pie, sausage and terrine making. Our inspiration comes from great cookery writers like Elizabeth David and Jane Grigson mixed in with a dash of our own imagination and everything - be it our steak and kidney pies made with real suet pastry, our giant sausage rolls, or our white and black puddings - are made from ingredients that we produce.
Our Pies
Our baker, Les, has turned his culinary skills into creating a new range of pies.
Pictured below are:
- Pork, sundried tomato, dry-cured smoked Ham, Chicken fillet and fresh herbs
- Pork, apricot stuffing, Chicken fillet, dry-cured Ham, brandied apricots
Other pies in Les's repertoire include:
Beef, Guiness, wild mushroom
Beef bourguignon
Steak and ale
Steak and kidney
Chicken and ham
Chicken and mushroom
Chicken and leek
Classic pork pie
Pork, leek, cider, creamy mustard sauce
Have you a favourite filling or would you like a larger than usual pie? Let us know and Les will set to work.
Savoury Pie Wedding Cake
We are often asked for "special pies for special occasions", but Susi Chapman made us put on our very special thinking caps - a savoury pie Wedding Cake.
Our baker, Les, created a classic 3-tier Wedding Cake - the base pie contained free-range pork layered with chicken fillets and cranberry stuffing, the whole pie topped with cranberries. The jelly filling was made with champagne; the middle pie contained local venison and other wild game, free-range pork, all wrapped in dry-cured streaky bacon, again topped with cranberries and filled with a port jelly; the top pie contained free-range pork, blue stilton and apple, topped with an apple crust, filled with a cider jelly.
Susi (now Mrs Pitura) and her husband have very kindly allowed us to use some of the photos taken at their wedding.
Named Wedding Pie
Another request was for a Savoury Pie to give as a Wedding gift with the special request that the couples names were on the cake.
Les made them the fantastic pie below
"Just wanted to say thanks very much to you and especially Les for the brilliant pie. Couldn't believe how big it was when we picked it up and we were convinced there would be lots to take home - how wrong we were!
Everything got eaten on the night and everyone was mightily impressed, but Sara and mark were particularly happy, especially as it was a surprise.
Anyway, it really was delicious, so thanks again (I am already dropping hints for a game pie for my birthday!)
Kate"
The Ginger Pigs answer to Stargazy Pie
We were asked to make a medieval looking pie. Les, our baker came up with a fantastic recipe using a hot water crust pastry filled with coarsely chopped pork with a pigs trotter staring from the top of the pastry. As the pie cooks, the rich jelly oozes straight into the soft pork. These are not the smallest pies but great for a family picnic or buffet table. We can make these to order.
