The Pies
We do two sizes of pie: our Classic (290g), and the smaller Midi (180g).Classic Pies
Steak & Guinness: The King of Pies: prime British hand-diced chuck steak, sealed and then braised slowly with carrots, leeks, onion and, of course, a decent bit of proper Guinness.Steak & Cheese: The Kiwis' favourite, and almost as popular as Crowded House Down Under. Steak, mature cheddar, onion, gravy... four seasonings in one day!
Steak & Kidney: You either love it or hate it, but if you love it you’ll really love this. British chuck steak, ox kidney and field mushroom in the classic gravy.
Steak & Mushroom: Does what it says on the puff pastry lid. Hand diced British steak sealed with diced field mushrooms in beautiful gravy.
Chicken and Mushroom: Nice and simple. Succulent chicken in a proper homemade béchamel sauce, with pan-fried diced field mushroom.
Chicken, Leek & Ham: Delicious chicken in a beautiful Béchamel sauce with diced leek and Wiltshire ham.
Jerk Chicken: The reggae, reggae pie. Tender chicken with a spicy jerk sauce, okra and sweet potato.
Mushroom & Asparagus: Our vegetarian classic. Diced field mushrooms, asparagus tips and garlic in a b&chamel sauce.
Spinach & Feta: Feta, spinach and garlic in a beautiful béchamel sauce.
Lamb & Rosemary: Hand-diced shoulder of British lamb sealed, then braised slowly with Maris Piper spuds, carrots and rosemary. One for the pie connoisseur.
Cottage Pie: Who said comfort food couldn’t be low fattish – only about 5% fats and very comforting. Prime mince, onion, carrots and Worcestershire sauce topped with fresh mash.
Fish Pie: Prime white fish, prawns and smoked haddock in a creamy béchamel sauce with a fresh potato top.
Midi Pies
Mince & Onion: The East End classic done the square pie way - lean mince cooked with diced onions in rich gravy.Mince & Cheese: Another Kiwi classic - prime mince in rich gravy with melted cheddar cheese.
Chicken Curry: Succulent pieces of beautiful chicken in a spicy Balti sauce using proper, authentic spices.
Mushroom & Asparagus: Just the same as our classic size, only a bit smaller...!
Gourmet Rolls
If you make the best pies then it makes sense to make gourmet rolls for eating on the move...Sausage Rolls: For too long sausage rolls have been abused, a bit like the humble pie. We couldn’t find a decent one, so we now make our own using our own mixture of shoulder and belly of pork, breadcrumbs and seasoning. A beauty whatever the occasion.
Veggie Rolls: Carrot, tomatoes, onion, peppers, chick peas and chilli all go together to make this great spicy chilli hand-held roll.