Love Island might be a lifetime away, but the pie-ing is starting early. Not as another couple break up (RIP Adam and Zara), but rather the sort that you’ll want to pour gravy over. Welcome to actual pies and national pie week, running next week from Monday 4th March to Sunday 10th. It’s like Christmas for fatties (except that Christmas still, really, is Christmas for fatties). Britain’s cuisine may be unfairly besmirched internationally, but if there’s one area where we really lead the world then it’s got to be pies. Let’s get pie-ing.
When it comes to pies, Mayfair pub The Windmill knows what it’s doing. They have won the British Pie Awards three times and each year serve up around 115 tonnes of pie and 5,500 litres of gravy – that’s the equivalent of 70 baths’ worth. Ew! They’ll be serving up classics likes of venison and wild mushroom, steak and kidney and chicken.
Where: The Adelphi, 1-11 John Adam Street, Covent Garden Riverside, London WC2N 6HT, United Kingdom
Nearest station: London Charing Cross (0.1 miles)
What if I told you that you could get two pies, for the price of one pie? The pies on offer include steak and Timothy Taylor’s Landlord ale pie (even better when it’s washed down with a pint of the same (er, the ale, not a pint of pie, obvs). If you fancy something veggie, then pulled jackfruit and oyster mushroom is the pie for you, and naturally there’s a pie that’s also a pudding in the form of a vegan frangipane and plum with vanilla ice cream.
Oyster pie anyone? Yes, totally a thing thanks to The Oystermen Seafood Bar & Kitchen who are coming up with their own seafoody special for pie week. Served inside the actual shell, the beef and oyster ‘pie’ is certainly unique, topped with panic breadcrumbs the mini pie apparently goes down particularly well with a bottle of craft brew or, conversely, Champagne.
Let’s get out of London! The Hind’s Head, Heston Blumenthal’s posh pub in Bray, is embracing pie week with a 16th century pie from the famous chef. The restaurant always has a pie on the menu, which changes seasonally, but the real star is the Chewitt, on the bar snack menu. It’s a 16th Century pie, made from historic-sounding ingredients including duck, guinea fowl and pistachio, made in a hand raised pastry and served with walnut ketchup.