10 Things About Our Pies
- We make our pies in a bakery on our farm in Yorkshire.
- We make over 700 meat pies for our London shops every week.
- Every one is handmade and we use the same rare breed meat that goes into our butcher counters for the fillings.
- We sell 13 varieties of pie all year round as well as seasonal specials – at the moment it’s our Pork, Mint & Pea Pie (available now).
- For us, making pies is a key part of sustainability and nose-to-tail butchery – it gives us a way to use the less popular cuts and other bits that might be otherwise wasted.
- We make all our own pastry.
- We make three different types of pastry: suet pastry for the beef pies, hot water crust pastry for the pork pies, and shortcrust pastry for the chicken pies.
- We make bespoke celebration pies which can feed over 100 people.
- We make our own jelly for the pork pies the proper way, using pigs trotters.
- At Christmas we make mince pies with homemade sweet mincemeat – last Christmas we made 7,000.
British Pie Week runs from the 6th-12th March – get involved on Twitter and Instagram using #BritishPieWeek
