British Pie Week is the UK’s annual tribute to its much-loved bakery culture – celebrating flaky pastry and rich fillings that make the humble pie a national icon.
To help mark the special occasion this year (2 to 8 March), bakers across the land have unveiled a raft of limited-edition pies. These include some traditional ingredient combinations like steak & ale and chicken & mushroom.
But there’s also some globally-inspired creativity on display, bringing favourite recipes into the pie format such as chicken tikka, jerk chicken, and beef rendang.
Below we’ve gathered up the various new pie developments launched for this week:
Brasserie Constance
This restaurant curated by Michelin-star chef Adam Byatt and located in Fulham Pier on the banks of the River Thames takes its namesake from Constance Spry, the creator of classic British recipe Coronation Chicken. To mark British Pie Week, it is serving four different pies (rsp: £25 each) on four different days of this week,.
Tuesday was Cornish Lobster Fish Pie, comprising hearty chunks of poached Cornish lobster, baked alongside cod and brill in a creamy sauce with leeks and poached fennel, topped with mashed potato.
On Thursday, there’s Hand-raised Coronation Chicken Pie featuring hot water crust pastry filled with a mix of braised chicken legs, potato, peas, golden raisins and curry cream sauce. Confit Lamb Suet Pudding is to be served on Friday, containing slow-braised lamb shoulder bound in its cooking juices along with turnip and potato.
And on Saturday its Steak & Ale Pie, made with ox cheeks braised in ale and caramelised onion inside shortcrust pastry.
Bridge Baker
West London-based business Bridge Baker has made a product it claims is as British as it gets – a proper pie with an Indian flourish.
The limited-edition Butter Chicken Pie (£5.80) features chicken in a mild, fragrant tomato and spice gravy, encased in handmade butter puff pastry. It is available for this week only at its three shops, two in Fulham and the newest one opposite the historic Olympia exhibition hall.
Fray Bentos
A brand-new Chicken Tikka Pie has been unveiled by Baxters Food Group-owned pie brand Fray Bentos. It marks a diversion from classic favourites like chicken & mushroom and steak & kidney into more adventurous territory for the pie-in-a-tin range.
The new pie (rsp: £2.99) is filled with chicken in a rich, gently spiced tikka-style tomato sauce and wrapped in Fray Bentos’ signature 64 layers of golden puff pastry. Launched ahead of British Pie Week, it is designed to be a perfect match day treats for the upcoming FIFA World Cup fixtures over the summer. Available in Morrisons stores with Asda, B&M, and Home Bargains listings set to follow this spring.
Hoodwood
Chef Omar Shah’s Caribbean takeaway joint The Hoodwood in Kentish Town, northwest London, has a Creamy Jerk Chicken & Mushroom Patty Pie available all week (rsp: £14 with a side of mash).
It contains slow-cooked oak-smoked jerk chicken folded into a rich, creamy mushroom sauce, spiced with signature jerk seasoning for warmth without overpowering heat, and all wrapped in signature patty pie pastry – a short, flaky crust made with seasoned fat and folded layers, baked until crisp on the outside and tender within.
Pieminister
Bristol-based premium pie brand and restaurant chain Pieminister is doubling down for Pie Week by doubling the size of its Pieminister Mothership pie, first created for Glastonbury Festival in 2004 and designed for ravenous festival goers who wanted something with all the sides.
Each topped with mash, peas, cheddar crumb, crispy onions, and lashings of gravy, the new Mega Mothership pies (rsp: £20) are available in three best-selling flavours: The Free Ranger (free-range British chicken and ham with cheddar), The Moo (British steak and craft ale), or The Mooless (a plant-based riff on the Moo).
They are being sold exclusively at Pieminister’s eight sites in Bristol, Birmingham, Leeds, Manchester, and Stoke-on-Trent throughout the week.
Pivot Bar & Bistro
A pie lover’s dream is being offered by Covent Garden restaurant Pivot Bar & Bistro this week, in flavours of Short Horn Beef (£8), Chicken & Mushroom (£8), or Celeriac & Lentil (£7).
Diners can order flights of up to three pies with their choice of accompaniments and toppings such as mash, gravy, veggie gravy, crispy onions, and beef brisket.
T.C. Morris
Black Country piemaker T.C. Morris has launched a trio of new pork pies to mark this year’s British Pie Week, including Pork & Blue Cheese, Duck & Orange, and Game varieties available chilled in 1lb (454g) and 2lb (907g) sizes.
The recipes, which bring the family-run business’ product range offering to over 40 options, are said to have been developed in response to demand from its wholesale and retail customers. They follow the 2025 launch of its dark meat, or uncured, pork pies.
The Trafalgar
A Beef Shin & Guinness Pie is available exclusively during British Pie Week at The Trafalgar, a pub located inside a Grade II listed Georgian building on King’s Road in Chelsea, London.
The dish (rsp: £21), both indulgent and comforting, is served with creamy mash, seasonal vegetables, and glossy gravy. It joins a rotation of other classic and seasonal pies on the pub menu such as Lobster & Scallop or Venison & Beef.
Willy’s Pies x Roti King
A collaboration between two London-based food businesses has seen the signature rendang dish from Malaysian street food specialist Roti King reworked as a filling for Willy’s hand-pressed pies.
The limited-edition pie range has been launched in stockists and online, and available in options of beef or mushroom. The Beef Rendang Pie (rsp: £6.55) contains slow-braised beef cooked in Roti King’s aromatic spice blend with coconut milk, lemongrass and kaffir lime leaves, finished with toasted spices and encased in a shortcrust base with a golden puff pastry lid. The Mushroom Rendang Pie (£5.50) follows the same approach but with shiitake mushrooms.
“Rendang is about patience and balance – spice, coconut and aromatics all cooked down slowly until everything comes together. Seeing those flavours inside a proper pie felt unexpected but completely right,” commented Roti King founder Sugen Gopal.
Willy’s Pies has also created a limited edition Ox Cheek & Guinness Pie and a Cauliflower, Leek & Cheddar Pie to be served at The Prince pub in West Brompton during March (£18.50 with choice of mash or chip, broccoli and gravy).
Wrights
Staffordshire bakery chain and wholesale supplier Wrights has launched its Centenary Chicken, Leek & Bacon Pie as part of its 100th anniversary celebrations, and in time for British Pie Week. It combines chicken thigh, leek and bacon in a rich, creamy filling, encased in cheese shortcrust pastry with a puff lid and finished with a bacon-flavoured crumb.
Chef Thom Bateman, who helped developed the recipe, said: “Wrights has such a deep heritage in baking, so the goal was to honour that craftsmanship while bringing a fresh approach to flavour and texture. The result is a pie that is hearty, indulgent and incredibly satisfying.”
Ten pence from every pie sold at Wrights stores will be donated to Macmillan Cancer Research. The pie is also available as a 245g frozen, unbaked format, offering pubs, restaurants and food-to-go operators a ready-to-bake dish, that can be served in just 30 minutes.
Ye Olde Pork Pie Shoppe
To mark the annual celebration of all things pastry and savoury, Melton Mowbray-based business Ye Olde Pork Pie Shoppe has specially curated a gourmet experience bundled into a hamper.
Available to order via its website through till April, the Very Best of Melton Hamper (rsp: £29) contains a pork pie topped with creamy Stilton and signature Paint the Town Red ale chutney. It also features a 440ml bottle of said ale from local beermaker Round Corner Brewing, a jar of said chutney from local producer Mr Pitchfork’s Pickles, and a generous wedge of Stilton cheese.
“We’re based in the heart of Melton Mowbray, so pies aren’t just what we make – they’re part of who we are,” said Natasha Gascoine, general manager at Ye Olde Pork Pie Shoppe. “This hamper is our way of sharing the flavours, craftsmanship and community spirit that define our town, and inviting people across the country to celebrate British pie heritage with us.”
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