Chef's Recipe: Mushroom Pasties by Marcus Wareing
Chef's Recipe : Tandoori Lamb Chops from Chef Sameer Taneja at Benares
Homage to the Best Pies – British Pie Week 2020
From old school classics to intricate and elaborate pastry works of art, here’s where you can indulge in a luxury life of pie:
Executive Head Chef and pastry expert, Calum Franklin is literally obsessive about pie. No wonder when he makes up to 200 pies daily for the Holborn Dining Room’s own Pie Room. Grab a pie to eat-out or feast in the restaurant on dishes such as Curried mutton pie (£23); Chicken, girolle and tarragon pie (£23); Steak and kidney pudding (£22); Hand raised pork pie (£22), and Potato, Comté and caramelised onion pie (£20).
Richard Corrigan’s Mayfair restaurant is a famous pit stop for its Grouse Pie, celebrating the start of the Game Season. But you don’t have to wait for The Glorious Twelfth as you’ll always find a seasonal treat. On March’s 2020 a la carte menu there’s a Squab pigeon pie with confit beetroot and Seville orange (£44.)
The legendary dining room, The Grill at The Dorchester, got a fresh new look in team, interiors and menus. Young talent, Tom Booton, is head chef, putting a creative spin on classics from the restaurant first established back in 1931. The pictured dish, Beef Wellington, a dish for two to share, is a longstanding favourite on their extensive three-course menu (£60 pp), and comes with a £40 supplement.
San Francisco tech entrepreneur of the Bebo social media site, Michael Birch, launched a multi-million pound project back in 2018 to regenerate the village of Woolsery, his grandparents birthplace. The Farmer’s Arms, a Grade II listed local pub dating back to the mid 17th century, is the first building to have been transformed in the village into a beautiful pub and restaurant, with two bars, a dining room, a small upstairs lounge and garden. The great and the good from near and far have been raving, and one dish in particular is the pie dish on the menu in the bar. Changing by season – game, shepherds pie, or this season, a delicious fish pie filled with monk fish, scallop, prawn, mussels and cod, served with seasonal vegetables and topped with mash potatoes (£14).
Not just for pie week, this fixed staple on Atul Kochhar’s a la carte menu is his signature twist on the beloved classic – Chicken Tikka Pie. Enjoy beautifully tender chicken tikka masala encased in flaky golden puff pastry, surrounded by a tart and spicy cumin scented berry compote (£17). This winning combination makes for an expertly balanced dish, a must-try starter on Kanishka’s a la carte menu.
The Gilbert Scott
Behold the ultimate in grand dining where you can tuck into great British dishes in pure grandeur. Gilbert Scott is Marcus Wareing’s second restaurant opening (Marcus at The Berkeley his first), and a celebration of all things retro British with modern interpretations. This week in celebration of British Pie Week diners can enjoy Rabbit and prawn pie (£14) as a starter or main.
Memorable moments are certain at the quintessentially English country destination, the Swan at Southrop on the Cotswold country estate of Thyme. The 150 acres estate also comprises of a boutique hotel, picture perfect cottages, cookery school, tithe barn for events, and a sophisticated cocktail bar. The Swan is the restored village pub with a less formal style of hospitality and rustic cooking which includes nods to both Southrop’s farming roots and Norman heritage. You can’t help but experience their genuine love of the land coming from their menus and use of fresh home-grown, seasonal produce. Spring 2020 menu has a Chicken, bacon & parsley pie, served with potatoes, greens (£35 for two to share).
Our go-to restaurant for traditional British cooking is The Woodsman. How they cook using wood, charcoal and flame, and ingredients delivered from the huntsman, foragers and the best local farmers assures you of provenance and a good ole nostalgic dose for traditions past. It also stands opposite the home of William Shakespeare in the medieval market town, giving you a cultured slice of heritage with your chosen pie! From the Feasting menu you can currently enjoy a Fallow deer Wellington, pictured (£35 for two to share), or for vegetarians on the a la carte menu a Homity Pie (£17.50)