Below is a menu of our meat, vegetarian and vegan pie options.
Beef Brisket in a marinade of onion, red wine, garlic and mustard slow roasted overnight then pulled apart and combined with the reduced marinade to make our signature pie filling.
Overnight Slow Roast Shoulder of Lamb pulled apart then combined
with red wine and mint sauce to make our favourite pie filling.
Lamb & Mint
Breast of chicken in a bechamel sauce flavoured with garlic, rosemary and thyme combined with sauteed field mushrooms.
Chicken & Mushroom
Tender chunks of beef slowly cooked in white wine and creamy stilton sauce.
Steak & Stilton
Breast of chicken in a bechamel sauce flavoured with garlic, rosemary and thyme combined with pulled overnight slow roast ham hock.
Chicken & Ham
Overnight Slow Roast Shoulder of Pork pulled apart then combined with Black Pudding, Napton’s Lost Apple Cider and Granny Smiths apples.
Pork, Apple & Blackpudding
Tender chunks of beef slowly cooked in Church Farm Brewery’s
Proper India Pale Ale.
Steak & Ale
Cheese, Leek & Potato
Sauteed potatoes and leeks in a rich mature cheddar sauce.
Mushroom & Guinness
Mixed dried mushrooms and fresh field mushrooms in Guinness and
Mushroom stock sauce.
Sausage & Onion
Tasty vegan sausages with fried red and white onions in sage and
white wine gravy.
Please Note: All of our pie fillings are started with a mirepoix of finely diced onion, celery, and carrot for extra flavour, which becomes part of the sauce.
To make our ale pies, we use IPA from Church Farm Brewery making our pies more deliciously local.
Want a Pie?
Check out our market schedule on our calendar and come grab one!