The first of its beer houses to initiate the concept, the menu features a number of pies matched with Wadworth ale suggestions.
The menu includes Kate & Sidney, a British beef steak, kidney and real ale pie that is claimed to be ‘twice as nice’ with 6X, Wadworth’s flagship ale, and chicken of Aragon, a free range British chicken, smoked bacon and tarragon pie, which is said to be the ‘perfect match’ for Henry’s IPA.
With all pies priced at £4.95, other options include a cheese, potato, spinach and red onion pie called Heidi, and deerstalker – made with venison, bacon, red wines and lentil. A number of ‘lighter bite’ options and puddings are also available.
Emma Cottam, trade marketing manager at Wadworth, said the pie and ale concept was a modern take on a traditional idea.
She said: "The concept is a result of our ongoing segmentation study to analyse the best style of offering to meet people’s needs.
"While it’s too early to categorically say that we’ll roll it to other pubs, it’s something we will consider in time."
According to Cottam, the segmentation study had already created a number of success stories, such as the Pheasant, in Chippenham, Wiltshire – named Wadworth Food Pub of the Year in 2013.
With all meat sourced from a local butcher, the Pheasant operates an extensive carvery offer and Cottam said it is an example of a "massively successful" family dining pub.
"It’s a carvery offer of the highest quality and consistency, borne out by the fact that they sold more than 650 covers on Mother’s Day," she explained. "They manage the operation in such a way that families are able to dine on one side of the pub while at the other, customers can relax with a pint and watch sport."
"Again, it’s too early to say whether we’ll roll it out, but it’s showing signs of being a very successful model."