To pie, or not to pie, that is the question asked in this episode of the Lock In podcast, as the team lift the (pastry) lid on what makes the perfect pub pie!
With Halloween festivities over for another year, pumpkins across the land are being thrown out and left to rot. However, There are loads of great dishes pubs can make with this seasonal ingredient.
London-based operator Three Cheers Pub Company is to open its ninth site, the Princess Victoria in Shepherd’s Bush – a pub formerly owned by Richard Branson – in October.
They come in all shapes and sizes, with fillings as diverse as you could wish for, in savoury and sweet versions. So it should come as no surprise to find that pies are a popular option on pub menus up and down the land. Alison Baker lifts the crust on...
Pubs must capitalise on increasing diner demand for homemade pies, following research suggesting more consumers than ever were drawn to the pub classic.
Pies are consistently top sellers in pubs, with many venues have their own signature take on one. Lesley Foottit shares some top tips for tasty pies from pub chefs in the lead-up to British Pie Week, which runs from 3 to 9 March.
Jus-Rol’s hunt for British Pie Week’s Pub Pie Champion 2012 begins this week. Supported by the Publican’s Morning Advertiser. We caught up with the current champion, Craig Hennessey, to find out what makes pies so special for pubs.
The pie is the ultimate social climber. This simple dish originally made from low-grade offal and entrails or 'umbles', deemed worthy only for lowly...
Pies British Pie Week is from 1 to 7 March - a fantastic time to put the king of pub classics on your menu. Chef/licensee Shane Morris at the Duke of...
WHO ATE all the pies? The customers of the Mill Inn, in Mungrisdale, Cumbria, apparently.Licensees Jim and Margaret Hodge have made a feature of pies...
Veteran pub chef Peggy has seen a few sights in her time, so it takes something pretty impressive to get her excited. Here's her choice of the latest...
Chef's tips on making perfect shortcrust pastry "The trick with shortcrust pastry, as with any pastry, is not to overwork it. It's best to roll out a...
In the first of a new series celebrating classic pub dishes, Richard Fox looks at new ideas for pies The pie is to food what the internal combustion...
With pastry dishes able to achieve a price premium PubChef looks at ideas for this versatile ingredient. Pastry dishes can command a price premium of...
Busy location on coastal main road
Extensively renovated detached public house
Five trade areas (100)
Sizeable refurbished 4-5 bedroom accommodation
Newly created beer garden (125)
Established and popular business...
