GUESS who were the creators of British Pie Week back in 2007? Jus-Rol with an obvious vested interest. This year this celebration of toothsome toppings and fillings runs between March 4 and 10.
Randall & Aubin in Bridge Street, more commonly associated with seafood, is paying tribute with a trio of pie specials. First up is an obvious classic – slow braised beef shin and bone marrow pie in shortcrust pastry. Buttered pommes puree complete the meal with gravy on the side. Or you might fancy R&A creator Ed Baines’ signature pie, rough puff pastry encasing roast chicken? Oh, yes, and there is a luxurious seafood pie option – featuring fish and lobster with a Winchester cheese crust.
In contrast, Store Street Exchange in the Doubletree by Hilton hotel is buying in from an estimable source, the award-winning Great North Pie Co. From an evolving seasonal pie collection choose from the likes of Swaledale Beef and Mince and Onion; Roast Chicken and Ham; Classic Lancashire Cheese and Onion; and Spinach and Cheese. Great North Pie lead our recommendations of established specialists, for whom every week is Pie Week…
Great North Pie Company These peripatetic piemakers have established a cafe in faraway Ambleside but are best known locally for their presence at Altrincham Market. Former policeman Neil Broomfield made an arresting start to his change of career by winning five categories of the British Pie Awards as well as the title of North West Fine Food Producer of the Year. We caught up with his wares on Albert Square next to the Town Hall. Rival pies everywhere but none in the same class. The pick of a small but perfectly formed list ? Their Swaledale Beef Mince and Onion. The ingredients are testimony to Neil’s keen sourcing: rare breed beef, roast onion puree, ale gravy, peas, redcurrant jelly, Worcester sauce, cinnamon and white pepper. Handforth-based regulars at Altrincham and other North West markets.
Pieminster, Northern Quarter You can source this nationwide brand, HQ in Bristol. from branches of Pi Bar and elsewhere but Pieminster central is certainly their Northern Quarter outlet on Church Street, where there’s a range of specials. Choose between two contrasting ‘chicken’ pies, each a fiver. Either ‘Chicken of Aragon’, featuring free range British chicken, dried cured bacon and tarragon.or ‘Chooks Away’, a creamy vegan alternative with celeriac, smoked garlic and sherry. Each just a fiver, with gravy. For Pier Week sign up to their VIPie Club to hear about offers such as Towers (or main image) – that’s two pies and mash with minty mushy peas and gravy. 53 Church St, Manchester M4 1PD.
Lord of The Pies Three outlets to sample an always interesting range of pies – the Stockport oriignal, smart Chorlton in the former Hickson and Black premises and Macclesfield (an old fave is the Macc Pie, featuring ground beef stew, lyonnaise potatoes and Red Willow Smokeless Ale).
Pie and Ale This NQ stalwart does what it says on the label, pairing some terrific beers with some innovative pie fillings. Our current recommendation? Rabbit, Prune and Brandy (£10.95), a bunny stew that also features smoked streaky bacon and red wine in the sauce. Unit 1&2, The Hive, Lever Street, Manchester, M1 1FN.