Young’s site The Windmill, in Mayfair, London, is celebrating with two events.
The pub is putting on a week-long Six Nations inspired pie challenge, during which customers can taste their gastronomic endurance by eating a pie inspired by a different national contender and a complementary matched drink every day of British Pie Week.
A whisky and pie evening is also being held on Wednesday 4 March which will include a four course Scottish-themed dinner with paired Scotch whisky.
A study commissioned by Jus-Rol, who organise the week, reported in January that 75% of Brits eat pie at least once a month, with steak and kidney named the nation’s favourite filling.
John McKears, senior sector controller at Jus Rol Professional, said: “The pie is one of Britain’s greatest creations and should take pride of place on menus.”
Jus-Rol Professional has developed a recipe book of pie ideas including takes on the dish such as beef ragu and chorizo pie and banana, chocolate and peanut butter pie, which can be found at www.britishpieweek.co.uk.
Pie of the year
Wadworth Pub Company is hosting its annual Pie of the Year competition, with pubs across its estate submitting their interpretation for public voting.
Entries include the Crown Inn in Devizes’ “Poachers Prey” rich game pie, the Victoria Arms in Old Marston’s “Paradise Pie” with chicken, wild mushroom, leek and tarragon and a “Waggon Wheel” pulled pork and black pudding pie courtesy of the Penny in Bristol.
Eleven prizes are up for grabs: one £50 voucher and four £25 vouchers to be spent in any Wadworth outlet as well as six mini casks of ale.#
Pie is the nation’s 5th favourite dish, according to recent research from Unilever Food Solutions, losing out only to UK culinary stalwarts the roast dinner, steaks, burgers and fish and chips.
In light of this information, Unilever has released its own recipes for chicken, egg and bacon, chicken and mushroom and steak and ale pies.
ETM Group’s the Gun, in Docklands, London, will be celebrating the pie by introducing a specially designed “flight” of mini pies and beers to its menu.
The offer will include a smoked haddock and cockle cottage pie paired with Anspach and Hobday the Smoked Brown beers, venison and apple pie paired with Partizan Black IPA and a seasonal fruit pie paired with Brew by Numbers’ Wai-Iti & Lemon beer.