Next week is one of our favourite's in the foodie calendar, British Pie Week. From classic pie and mash dishes to some of the city's most unique flavours and fillings, here are a few of the dishes that are getting us hot under the collar ahead of the celebrations, running from 4th - 10th March.
Katsu kings wagamama have introduced a rather epic sounding Chicken Katsu Pie in honour of the occasion, in partnership with East London pie shop Willy’s Pies. Available in 19 locations across the UK the pie, originally launched in wagamama’s noodle lab restaurant, will be available for a limited time only. Filled with succulent chicken and fresh vegetables the pie comes paired with wagamama’s zingy katsu side salad and ‘pink pickles’. There's also a plant-powered peer, the Mushroom, Kimchee and Edamame Pie, for those non meat eaters as well. Visit www.wagamama.com for the full list of participating restaurants.
Shoreditch hotspot Boundary Bar & Brasserie will be serving a special menu featuring sweet and savoury pies all week, including a corn-fed chicken, mushroom & Champagne pie and a comté cheese & caramelised red onion pie (£21 each, or £25 for a pie and a pint, all served with mash, greens and gravy), as well as a rather delicious sounding apple & rhubarb pie and custard (£10) for pudding. www.boundary.london
Nestled in the Grade-II listed vaults of the Royal Exchange, The Libertine has three specials on the go for British Pie Week; the decadent Cornfed Chicken, Leek and Bacon Lardon Pie, accompanied by a Devonshire mash, buttered greens, glazed carrots and a Bordeaux red wine gravy, the famed Libertine Fish Pie, featuring an indulgent blend of poached Loch Duart salmon, king prawns, scallops smoked haddock and a white wine sauce, and the Delicia Pumpkin, Spinach and Sage Cremosa Pie - an exquisite plant-based option. Available from Monday 4th - Sunday 10th March, we've booked in for a spot of lunch; stay tuned for our review! www.libertinelondon.co.uk
Marylebone's 108 Brasserie has a special menu crafted in collaboration with artisan butcher and farm shop, DukesHill, running from Monday to Friday. Treat yourself to timeless classics infused with luxurious flair, such as steak and ale, chicken & ham, and cheese & onion, each served with buttered savoy cabbage and wholegrain mustard mash, for just £29 each. www.108brasserie.com
Greenwich pub The Duke of Greenwich’s Confit Duck and Ham Hock pie is one to make a journey for. For an extra tasty filling, the duck legs are brined and slow cooked for 48 hours, a labour of love before they are cooked in duck fat, combined with ham hock and reduced ham stock before the pastry is finished with a brush of duck yolk. Form an orderly queue. www.dukeofgreenwich.com
