Pies & Pastries
Hand-raised, hot-water, and shortcrust classics.
Shepherd's Pie
Not to be confused with its beefy cousin the cottage pie: shepherd's pie is made with lamb, and only lamb. Slow-cooked with rosemary and a good glug of Worcestershire, then crowned with clouds of buttery mash.
Cornish Pasty
Miner's lunch, farmer's pocket-warmer, national treasure. The genuine Cornish pasty is a D-shaped case of shortcrust, filled raw with beef skirt, potato, swede and onion, and crimped along one side like a scallop's edge.
Steak & Kidney Pie
A great, dark, slow-cooked pie — chunks of chuck steak and ox kidney in a glossy stout gravy under a lid of puff pastry that shatters at the first cut. Winter cooking at its most generous.
Melton Mowbray Pork Pie
The proper Leicestershire pork pie: hand-raised in hot-water crust, filled with roughly chopped seasoned pork shoulder, baked until the crust bows and blushes, then filled through a hole in the lid with a good jellied pork stock. Cold, sliced thick, with English mustard and a pickled onion.
Leek & Caerphilly Pie
A double-crust shortcrust pie of slow-sweated leeks bound in a white sauce with crumbled Caerphilly. Warm from the oven with a spoonful of chutney, or cold in a picnic basket.