BRITISH PIE WEEK: 7 PIES, 7 CHEFS, 7 DAYS

Seven pies, seven chefs, seven days. This British Pie Week, we’re celebrating the only way we know how: with guest pies created by some of London’s favourite chefs. Available for one day, and one day only, each guest pie offers a unique take on the British classic. A pie and a pint for £15.

To kickstart the 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.

Tuesday, 3rd March, sees Aurelien Durand, Head Chef of The Draper’s Arms, serve his generous Boeuf Bourguignon Pie – rich, slow-cooked and packed with umami depth. 

Wednesday, 4th March, 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.

Thursday, 5th March, 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.

Friday, 6th March, 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.

Legendary pie shop M. Manze joins us on Saturday, 7th March, serving a collaborative slow-cooked Mutton Pie alongside their traditional liquor – a staple from their Peckham kitchen.

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.