Pork and chutney, vintage Cheddar, Wagyu beef, and lobster are some of the indulgent fillings showcased in pastry creations to mark British Pie Week 2025.
Running from 3 to 9 March, this year’s edition of the annual event sees bakery brands and restaurants across the nation developing brand new pie recipes. Some are created in-house, others are made through collaborations with well-known chefs. There’s even a couple of plant-based options to ensure that nobody misses out on the baked-in fun.
Check out the details below on the selection of new products looking to treat pie lovers this week:
Pork pie and Coronation chicken pie, Samworth Brothers
The Melton Mowbray-based manufacturer, which has owned local brands Ye Olde Pork Pie Shoppe and Dickinson & Morris since 1992, describes British Pie Week as the most important week of the year for its chefs.
To mark the occasion this year, it has rolled out The Best of Melton Pork Pie (rsp: £8.95 | 530g) available for purchase for this week only via Ye Olde Pork Pie Shoppe’s website and at its store in Melton Mowbray. The pie features seasoned uncured outdoor-bred British pork surrounded by succulent bonestock jelly encased in hot water crust pastry, topped with a layer of ‘Paint the Town Red’ Red Ale Chutney and a slice of creamy stilton baked on top.
Meanwhile, Dickinson & Morris has added to its 170-year-old pie-making heritage by commissioning executive chef Calum Franklin to create a new recipe – Coronation Chicken & Butternut Pie with Mango Jelly – for readers of the Melton Times. Franklin, who first collaborated with the brand in 2021 and developed a King’s Coronation Pie in 2023, has also recorded a film with foodie website Great British Chefs aimed at introducing cold pies to a new younger audience through interesting recipes and artisanal pastry work.
The Big Cheese pie, Pieminister
Pieminister says it has combined two of Britain’s favourites foods – pie and cheese – into a new limited-edition offering for this week’s celebrations, dubbed The Big Cheese pie. Available online (rsp: £16 for four pies), it comprises an indulgent filling of vintage Cheddar, leek, and potato with Emmental and cider. There is also a gluten-free version (£18 for four pies).
The Bristol-based, B Corp-accredited brand is also serving The Big Cheese at its 12 restaurants across the UK, and has created a showstopping dish, the Big Cheese Stack (rsp: £14, see image above), in response to customer demand for ‘more cheese please’. This is made up of a Big Cheese Pie atop a pile of mozzarella and Cheddar mash, skewered with a halloumi and pickles stick, plus a sprinkle of cheesy Wotsits and crispy onion crumb, all doused with Branston Pickle gravy.
Diners at Pieminister during British Pie Week will also be invited to give the Wheel of Cheese a spin with hundreds of prizes on offer. The brand has a selection of its products stocked at retailers including Waitrose, Asda, Tesco, Morrisons, and Ocado, and last year launched its Handy Pies range of on-the-go, deep-filled pastries.
‘A Taste of Pie’ set menu, The Mutton at Hazeley Heath
Housed inside a restored 19th-century post office near Hook in Hampshire, The Mutton at Hazeley Heath pub recommends customers to dust off their forks and loosen their belts for the third instalment of its ‘A Taste Of’ series on 6 March.
The five-course menu (rsp: £55 per person) crafted by head chef Rob Boer brings together a variety of pies starring flaky crusts, deep fillings and plenty of flavour. It includes a chef’s signature Pork Pie with zesty piccalilli; a Scallop Pie with torched trout, confit leek, and wild rice; an Overnight Beef Rump, Beef Cheek & Lovage Pie served with parsnips; Banoffee Pie Ice Cream; and a Lemon Meringue Pie.
Trio of pies, The Libertine London
This restaurant, located in the underground vaults beneath the Royal Exchange in the City of London, has launched three limited-edition pies created in partnership with Lisa Goodwin-Allen, the head chef at Michelin-starred Lancashire restaurant Northcote.
Available throughout March, the trio includes:
- Traditional Lancastrian Brown Butter Pie (rsp: £25) made with confit onion, butter-poached potatoes, and Lancashire Bomb cheese, served with a side of signature brown sauce
- Native Lobster Pie (rsp: £35) served with vine-roasted tomatoes and Thermidor sauce
- Chicken Turnover Pie (rsp: £25), comprising chicken breast wrapped in Parma ham and puff pastry, served with creamed leeks and seasonal vegetables
The Libertine London said the new pies brings together a shared appreciation of and commitment to the best of British produce. Chef Goodwin-Allen has worked at Northcote since she was 20 years old, gaining recognition for her modern take on British cuisine and appearing on TV shows like Great British Menu and Saturday Kitchen.
At the centre of the week are the British Pie Awards, with judging on 5 March and the winners revealed on 7 March. Both Samworth and Pieminister won award classes for their pies last year, with the Supreme Champion named as Middleton in Teesdale Fish & Chip Shop for its Minted Wensleydale Lamb & Potato Pie.
Plant-based Porky Pies, Cock & Bull
The brand formerly known as Jampas secured its first wholesale listing with Cotswold Fayre last week with two plant-based pies among the line-up catering to vegans, vegetarians, flexitarians, and indeed any curious omnivores.
The Traditional Porky Pie (rsp: £3) is filled with the signature recipe from chef Richard Fox, encased in crisp hot-water crust pastry. It’s described as a snack that shouts “Mustaaaaaaaaaard!”. Meanwhile, the Choriz-no Porky Pie (rsp: £3) takes its filling from the company’s Choriz-no Empanada, which won Gold at the Farm Shop & Deli Awards 2024.
“We’re not here to play it safe. We’re here to take plant-based eating mainstream,” says Simon Hurley, co-founder of Cock & Bull. “Our products aren’t just for vegans, they’re for everyone who wants bold flavours, clean ingredients, and a clear conscience. This isn’t food ‘without’ something. This is food with everything – flavour, quality, and above all a purpose.”
More Cock & Bull pies are currently in development for launch this year including the Fake & Ale Pie and the Choriz-no & Black Bean Pie.
Pie-themed menu, The Hind’s Head
Heston Blumenthal OBE’s Michelin-starred pub in Bray, Berkshire, is going big on pies this week with special menu served from 5 to 9 March. This features classics like a Pork Pie with Piccalilli, a Fish Pie, and a Chicken, Ham & Leek Pie, while for dessert there is the suet-rich splendour of a Sussex Pond Pudding.
On 8 March, a Pie Feast event at the historic Vicar’s Room (£145 per person) will see pies ranging from reimagined classics to bold, inventive creations as well as a pie-inspired cocktail and Blumenthal’s celebrated Pie, Mash & Liquor, a quirky dessert which was once served on an episode of Heston’s Great British Food.
“The great British pie is an institution,” commented Blumenthal. ”Everybody has strong opinions about it and a deep nostalgia for it – which is exactly the food that I like to explore and play around with.”
Wagyu pies, Aldi
The discounter is marking British Pie Week 2025 by extending the Gastropub range of its Specially Selected premium tier with two new pies featuring Wagyu beef.
The Wagyu & Caramelised Onion Pie (rsp: £3.99, 250g) has butter enriched pastry filled with slow-cooked marinated British Wagyu beef, caramelised onions and oak smoked bacon in a merlot red wine gravy, all topped with a pastry lid and black pepper sprinkle. Meanwhile, the Wagyu & Wild Garlic Pie (£3.99, 250g) contains British Wagyu beef, chestnut mushrooms, oak smoked bacon and wild garlic in a merlot red wine gravy, with a pastry lid and sprinkle of parsley.
The new items are available while stocks last. They are supplied by The Compleat Food Group’s Palethorpes Bakery in Market Drayton, Shropshire, in a continuation of its partnership with Aldi dating back to the year 2000.
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