From 3rd-9th March the nation will come together to celebrate one of its most important holidays. We know, it seems like only yesterday that we were all together enjoying some quintessentially great British grub, raising a toast to our country’s culinary heritage and sharing joy and cheer. No, we’re not talking about Christmas. Or Easter. Or even Pancake Day. It’s better than all of those… combined. It’s British Pie Week, of course.
What is British Pie Week? A Week Dedicated to the UK’s Most Iconic Comfort Food
What is British Pie Week? It’s only our favourite week of the whole year. Seven whole days where the humble pie is front and centre, with pie enthusiasts coming together to share recipes for their favourite pies – whether that’s a classic steak and ale or a creamy chicken and mushroom or something completely novel and unexpected. The possibilities – pieabilities – of what you can encase in pastry are endless.
And here at Cubitt House, we take British Pie Week very seriously indeed. Well, it would be weird not to, wouldn’t it? After all, as purveyors of some of the very best pies in the land, it’s our duty – no, our right – to champion this most delicious of dishes, which we have elevated far beyond your average pub grub into something refined, hearty and fun.
This Year, We’re Taking Pie Week to the Next Level
This year, in order to really make the most of it, Head Chef Ben Tish has invited top chefs to create their own guest pie for each of the Cubitt House pubs. “Pie Week is an important part of Cubitt House’s DNA, and I couldn’t think of a greater group of chefs to take over the pubs to celebrate,” he says.
So, let us introduce you to them.
The Builder’s Arms & The Barley Mow: Bold Pies With a Fiery Twist
Fan of Sri Lankan food? Then head to The Builder’s Arms in Chelsea, where Karan Gokani of Hoppers’ fame will be serving a black pork kari encased in Cubitt House’s signature crispy pastry. Another spicy iteration can be found at The Barley Mow in Mayfair, where Mike Davies, Chef Director of The Camberwell Arms, is making a spicy aged pork shoulder pie in all squeezed into a hot water crust pastry with pickled red cabbage and sour cream.
The Thomas Cubitt & The Grazing Goat: Pies Made for Pub Purists
For something a little more traditional, you’ll want to try The Thomas Cubitt’s beef short rib with Henderson’s relish and Devon blue with mash, gravy and greens, being whipped up by Willy’s Pies. Or The Grazing Goat’s guinea fowl, margherita onion and wild garlic pie, produced by Lorcan Spilteri from Caravel and The Blue Stoops
The Princess Royal & The Alfred Tennyson: A Vegetarian Masterpiece & a Tuscan Classic
The Princess Royal will be serving up Georgina Hayden’s Kefalonian Kreatopites pie from her book “Greekish” – crispy layers of filo encasing lamb spiced with cinnamon, coriander and cumin. Alexandre Laforce Reynolds, head chef of Bistro Freddie will be in the kitchen at The Coach Makers Arms, with a Guinness beef and shallot pie. And of course, Ben himself will be at The Alfred Tennyson putting a new twist on a classic with a fennel sausage and chianti pie with olive oil mash.
From Classic Flavours to Bold Twists, This is Pie Week Perfection
“From classic flavours to bold twists, we’re proud to collaborate with some of London’s most exciting chefs to offer a week of showstopping pies,” say founders Sam and Georgie. Hear, hear. In fact, it’s probably the first time we’ve ever actually wanted the answer to, ‘who ate all the pies?’ to be ‘me’.
So what are you waiting for? Head to a Cubitt House pub between 3rd-9th March to try one of our amazing pies – or better yet, try them all.
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