Our Pies

I love picnics. Yes, a few of them end up being eaten in the car with the windows misted up and rain streaming down outside, but there is no washing up and it seems to taste better outdoors. If you can find a woodland glade or a field gateway, put the rug down and open the basket, it is simple food to hold in the hand but can be lingered over before the crumbs and wrappers are cleared away.



To me pastry has always been an object of wonder. Flour, fat and water combine to lift a multi-layered top, shiny, golden and crisp. A pie is a double delight marrying an unctuous filling with gorgeous pastry. Read more…

A pie has always been a favourite of the budget conscious housewife, stretching a small amount of expensive meat and filling rumbling tummies. When women stopped working as soon as they married, my mother’s role of managing the family finances prudently meant making the most of what was available straight after the war, and on a very limited income, even energy costs were taken into account. The oven was never switched on for just one dish. A roast on a Sunday had an apple pie cooking on the shelf above. A stew had a rice pudding on the shelf below. She made excellent pastry and I still use her recipes. She was what we now would call a good plain cook, which is not to denigrate her in any way, and self -taught out of necessity.

A pork pie wedding cake is out of the ordinary but a bit of fun particularly for a country wedding. Why not go the whole hog (and cow) and have a cheese wedding cake as well? A perfect ploughmans for your perfect day. Perhaps keep the best man away from the pickled onions though.



How we make our hot Pies

The butchers dice English chuck steak, for the Beef, Guinness and Ale and Steak and Kidney pies. Pork shoulder meat is diced for the Somerset filling. Read more…

The meat is seared in smokingly hot oil to achieve the brown caramelisation on the surface that gives a wonderful savoury taste and smell to the gravy. Chopped onions are added and simmered down with herbs, seasoning and stock before going into a slow oven for 2and a half hours. The vegetables such as carrots, or leeks are added about an hour before the end of the cooking time, as are the kidneys, so they do not break up but are cooked through. The gravy is then thickened, and it is divided into shallow tins so rapid chilling can be achieved.

Free range chicken breasts and thighs on the bone are steam roasted. This combination process retains moisture in the meat, but also browns to give extra depth of flavour when we make the stock. The skin, bones and any jellied stock from the cooking process are simmered with leeks, celery and thyme then strained and chilled so that every vestige of fat which has set on the top can be removed. The resulting sauce is thickened, enriched with cream, and mixed with the diced chicken, together with our dry cured bacon and sliced mushrooms, ground black pepper and fresh thyme.

When English asparagus is in season, it is included in generous quantities with chicken, fresh tarragon, lemon, crème fraiche and white wine, to produce a Great Taste award winning pie.

In the winter glorious game is slow cooked with orange, ginger, juniper berries, red wine, bacon and thyme then finished with port and redcurrant jelly, for a hearty dish with complex flavours

All our hot eating pies are available in 2 sizes, medium (minimum wt 550g) serving 2,3 or 4 people, dependent on appetite and what else you are serving with it, individual (minimum wt 200g) suitable for a single serving. The pies do not have to be reheated, the chicken pie is particularly nice eaten cold. Reheating instructions are on the label.

Larger (minimum wt 900g) pies are available to order.

If you bring your dish to the farm shop we can make a bespoke pie for your shoot or family lunch. We can lend you a dish if you don’t mind returning it at your leisure.


How we make our cold Pies

Traditional hot water crust pastry is filled with chopped pork and seasoning but no curing salts. Here in the heart of England we like a grey pie, up north they prefer pink pies. Read more…

When they are baked, the filling shrinks just enough to allow the jelly to slide into the gap. This protects the pastry from absorbing moisture from the filling so you do not end up with soggy pastry and dry filling. It can only do this for a limited period so the best pork pie is a fresh pork pie.

We also make cold game pies in the game season,a mixture of pheasant, mallard and rabbit, topped with cranberry jelly. This gives them a jewel-like appearance, and they are very popular for Christmas and Boxing Day.


How we pack them

All our pastry items are sealed in bags with a pearlised back and front label. We do not currently box them as our aim has always been to use minimal packaging. Read more…

Hot pies and quiches are in a foil tray, cold pies and snacks are literally ready to eat.

If you wish to order a large quantity unwrapped please contact us for a quotation. All our products are baked to fulfil an order, we do not make anything speculatively to pull it off the shelf, so all your food should arrive in tip top condition. it is as fresh as we can make it.


Snacks and Quiches

Sausage rolls are our best selling kitchen product, and it is the combination of Farmhouse Gold sausage meat and our handmade flaky pastry that make them so good. Read more…

Quiches have a huge variety of fillings, many of them include our own bacon and ham, and the custard is made with cream, full, milk and free range eggs. You will find them softer than most commercial quiches and they benefit from being reheated before you eat them.

Gruyere cheese and onion

Smoked ham and roasted red pepper

Smoked Cherrywood cheese, onion, ham and mushroom

Gruyere cheese and tomato

Oxford Blue cheese and broccoli (or asparagus in season)

Roast Vegetables and tomato

Salmon and dill (and asparagus in season)

Goats cheese, roast cherry tomatoes, rosemary and black olives




Why not take a look at ourSausagesandBacon