As with so many of our British traditions, we see no reason not to dedicate an entire week to something as noble as golden pastry and deeply satisfying fillings. British Pie Week, established in 2007 by the pastry makers Jus-Rol, began life as a modest promotional idea and swiftly grew into a nationwide celebration of one of our most beloved traditional British dishes.
Pubs, butchers, bakers and restaurants across the country now turn early March into a heartfelt homage to honest ingredients, treated with care and served with warmth. At Cubitt House, we are marking British Pie Week the only way we know how: by bringing together some of the finest talents in British kitchens for a week of craft, flavour and convivial indulgence.
Across seven of our London pubs, each day welcomes a new guest chef and a new pie worth gathering for. From time-honoured British pies to bold modern interpretations, we’re proud to be serving what we believe are some of the best pies in London – each available for one day only. With that in mind, here’s a sneak peek at the menu curated especially for the occasion. Be sure to get it while it’s hot; each pie makes its appearance for one day and one day only.
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Monday, 2nd March
To begin British Pie Week, David Stevens, Group Executive Chef of Jeremy King Restaurants, serves his rich Shin of Beef Pie. Deeply comforting and full of slow-cooked flavour, it’s encased in golden pastry and served with snails and a quail’s egg – indulgent, elegant and unmistakably British.
Originally from Australia, David built his career across leading hotel kitchens before holding senior roles at Caprice Holdings and Four Seasons in Dublin and Houston. After running his own bakery supply company, he joined The Wolseley in 2014, rising to Group Executive Chef, and in 2024 rejoined Jeremy King Restaurants.
Tuesday, 3rd March
Tuesday sees Aurelien Durand, Head Chef of The Draper’s Arms, serve his generous Boeuf Bourguignon Pie – rich, slow-cooked and a fine example of the craft behind some of the best pies in London this week.
Born in Brittany, Aurelien worked across France before moving to London in 2012. After time at Aubaine, Crooked Billet and Henry Harris’s The Coach, he returned to The Draper’s Arms as Head Chef in 2021, where his produce-led cooking has earned a loyal following.
Wednesday, 4th March
Wednesday welcomes London-based cook and recipe developer Ana da Costa, who brings her bold Mapo Tofu Pie – inspired by the flavours of her upbringing in Macau. Fragrant, gently spiced and deeply savoury, it’s a vibrant reinterpretation of a classic.
A strong advocate for sustainability and low-waste cooking, Ana’s work has earned widespread praise. She draws on the principles of Traditional Chinese Medicine, cooking with the belief that food should nourish as much as it delights.
Thursday, 5th March
Thursday sees cook and writer Jago Rackham bring his Beef and Prune Pie to Cubitt House. Balancing savoury depth with gentle sweetness, it’s a quietly confident twist on a British staple.
Based in London, Jago is known for simple, ingredient-led cooking designed for sharing. His first book, To Entertain, is set for release in April 2026.
Friday, 6th March
Friday sees Oli Brown, who heads up the kitchen at Updown in Kent, serving his rustic Rabbit, Pancetta and Nettles Pie – a celebration of bold, rural flavours.
Oli previously founded Brixton’s Duck Duck Goose, ran Swire Hotels’ first standalone restaurant in Hong Kong, and worked alongside Rowley Leigh at Le Café Anglais. In 2022, he co-founded Updown near Deal, where his cooking focuses on hyper-seasonal ingredients with an Italian influence.
Saturday, 7th March
Legendary pie shop M. Manze joins us on Saturday, serving a collaborative slow-cooked Mutton Pie alongside their traditional liquor – a staple from their Peckham kitchen.
For over 120 years, M. Manze has been woven into London’s food history, enduring world wars, economic hardship and cultural change – all while continuing to serve the comforting pies and mash that generations of Londoners call home.
Sunday, 8th March
To finish our week of celebrations, Robin Gill, founder of Darby’s, is serving his Beef and Guinness Pie baked in croissant pastry – rich, buttery and best enjoyed with a pint. It’s a fitting finale to British Pie Week and a delicious reminder of why London remains one of the very best places to enjoy exceptional British pies.
Irish-born Robin trained in some of Europe’s leading kitchens, including Le Manoir, Don Alfonso 1890 and Noma, before returning to London to open The Dairy in Clapham. He has since opened Darby’s, Sorella and several other restaurants, building a reputation for produce-led cooking rooted in craft and community.
