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Celebrate British Pie Week All Month at Butcombe Pubs

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March 4, 2019

Whether you’re tucking into steak and ale, chicken and leek or even rhubarb pie, there’s little doubting that when it comes to Great British Cuisine, there are few dishes as iconic as the humble pie.

Perfect as a self-contained treat or part of a larger meal, pies have been with us for centuries.

Although some evidence points towards ancient ancestors of modern pies appearing as early as the 9,500BC, the first truly pie-like dishes popped up in Rome, with published recipes from the era detailing a rye pastry filled with goats’ cheese and honey.

Modern pies, however, have their roots in Northern Europe. With a climate that simply couldn’t produce olive oil, turned to lard and butter to create a pastry which could be produced in cold climates, could be moulded and would provide ample energy for a day of hard labouring. The result was a pastry not too dissimilar to that which we enjoy today.

From the 12th century, pies – in one form or another – grew to become a staple of the British diet, with distinctly local variations appearing all over the country. Pie barm, anyone?

Today, pies are just about as British as they come, and here at Butcombe, we’ve long been fans.

The first week of March is British Pie Week and we celebrated it in the only way we know how – by launching a new range of limited edition, truly scrumptious pies across our pubs. Those pies are:

  • Wiltshire Lamb, Chorizo & Chickpea Pie – A meat lovers dream, we’ve paired two British favourites – one classic (lamb) and one bold (chorizo) – to create a shortcrust pie which delights and surprises in equal measure. Served with mash and spring cabbage, it pairs beautifully with a cool pint of Butcombe Gold.
  • Confit Duck Leg Shepherd’s Pie (gf) – A stunning twist on the classic shepherd’s pie, our take swaps out plain old mince for luxurious confit duck leg. We serve it with curly kale and ‘quackling’, gorgeous duck skin, cooked until crispy. Pair with Butcombe Original for a truly unforgettable experience.
  • Spiced Butternut Squash Suet Pudding (ve) – Pies aren’t just for carnivores, so we set about making a pie which could be enjoyed by vegans, vegetarians and, well, just about anyone who wants a break from meat. A gorgeous suet pudding is filled with our trademark spiced butternut squash and served with a spinach & potato ‘sag aloo’ and cauliflower chutney. Pair it with a rhubarb and apple G&T for a special treat.

Oh, and if you’ve got room for pudding after a generous serving of our British Pie Week pies, we’re also serving up Yorkshire Rhubarb & Portuguese Custard Tarts, perfect with a piping cup of Clifton Coffee.

Clearly, we love British Pie Week. Its only fault? It simply doesn’t go on long enough. That’s why we’re offering our British Pie Week menu throughout the whole of March, whilst supplies last. So, if your local Butcombe pub has a kitchen, come on down and experience British Pie Week all month.

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