Every year, British Pie Week marks a nationwide celebration of the humble yet versatile pie, with bakers, manufacturers, retailers, restaurants and pubs showcasing their best offerings.
Established in 2007 by Jus-Rol, the event - held on the first full week of March - has since grown into an anticipated annual occasion where pie makers and enthusiasts alike honour the rich history of British pies, from the classic steak and kidney to modern plant-based alternatives.
Pies have long been a staple of British cuisine, with roots tracing back to medieval times when pastry was used as a means to preserve meat. Over centuries, the pie has evolved into a diverse and cherished dish, found in everything from home-cooked meals to Michelin-starred menus.
British Pie Week is an opportunity to appreciate these culinary creations, explore innovative flavours, and support local pie makers who continue to uphold this proud tradition.
Hinds Head’s pie-filled feast
The Hinds Head in Bray - the Michelin-starred pub owned by Heston Blumenthal OBE - is pulling out all the stops for British Pie Week. From 5-9 March, the pub will offer a special pie-themed menu featuring classics such as Pork Pie with Piccalilli, Fish Pie and Chicken, Ham & Leek Pie (previously crowned the Best Pie in Britain). Diners looking to indulge in a sweet pie experience can also enjoy the rich and historic Sussex Pond Pudding.
A highlight of the week is an exclusive event on 8 March, held in the intimate Vicar’s Room. The one-night-only gathering will feature an array of traditional pies, a pie-inspired cocktail and Heston’s Pie, Mash & Liquor, touted as ‘a gastronomic trompe l’oeil.’
“The great British pie is an institution,” said Blumenthal.
“Everybody has strong opinions about it and a deep nostalgia for it - which is exactly the food that I like to explore and play around with. At the Hinds Head, we have created many lovely and hugely evocative pies, from classic fish to oxtail and kidney. We know what we’re doing, so if you’re looking for the perfect pub in which to have a pie this week -or indeed any week - ours is the one.”
Pukka braces for price hikes
Leicester-based pie manufacturer Pukka Pies has announced impending price increases due to rising labour and energy costs. The company had initially postponed price adjustments for the financial period ending May 2024 but has now confirmed that hikes are necessary in the coming year to address the effects of inflation.
Despite economic challenges, Pukka experienced a turnover increase from £79.1m to £85.3m, driven by new customers, product launches and expanded distribution. Innovations included an All-Day Breakfast Slice and unique pie flavours such as Doner Kebab and Chicken & Chorizo. However, operating profit before exceptional costs dropped to £4.4m due to corporate restructuring expenses and rising production costs.
Pukka is in the middle of a multi-year cap-ex investment programme with the objective of ‘continual improvement in production efficiency and maintaining market-leading facilities’. CEO Isaac Fisher describes the five-year plan to boost sales as ‘ambitious and achievable’. The company has already invested £15m to ramp up production efficiency at its Syston production site, with further enhancements planned to support future growth and innovation, including the creation of ‘even more disruptive new products.’
Dickinson & Morris keeps picnic pies alive
Melton Mowbray pork pies are a British institution and no brand is more closely associated with them than Dickinson & Morris.
According to the Leicester company, it takes three ‘must-haves’ to make an authentic Melton Mowbray pork pie: British uncured pork, golden crunchy pastry baked without support and the heritage of the region - protected by PGI (Protected Geographical Indication) status, much like Champagne. But to make a Melton Mowbray pork pie a Dickinson & Morris, it also takes over 170 years of craftsmanship and tradition.
Celebrated pie-maker Calum Franklin has long been an ambassador for Dickinson & Morris, bringing traditional hot water pastry and artisan fillings to a new generation of food lovers. This British Pie Week, the brand is encouraging home bakers to try their hand at making classic picnic pies, including Chef Franklin’s Coronation Chicken & Butternut Pie with Mango Jelly.
Dickinson & Morris pies are available from major UK retailers nationwide.
Compleat Food Group slashes plastic waste
In a major sustainability initiative, The Compleat Food Group has removed plastic trays from its pork pie packaging, reducing plastic waste by 110 tonnes annually across its brands, which include Pork Farms, Wall’s Pastry and Wrights.
The Nottingham-based company - which produces 200 million pork pies per year - has implemented a new, innovative trayless packaging process at its Tottle site, which eliminates 75% of the plastic previously used in high-volume pork pie packs. This will result in a carbon saving of approximately 430 tonnes of CO2 equivalent each year.
The Group is also exploring further sustainable packaging solutions, including mono-material films that will be recyclable via supermarket collection points and eventually kerbside recycling by 2027. As a signatory of WRAP’s UK Plastics Pact, The Compleat Food Group is committed to reducing its environmental footprint while maintaining product quality and freshness.
“Our move to trayless packaging for pork pies is a prime example of how innovation and investment can drive meaningful sustainability improvements,” said head of ESG David Moore. “While the automation required careful consideration of speed and efficiency, the result is a significant reduction in plastic use without compromising on product quality or freshness.”
Finedale Foods revives George Adams 1910
Finedale Foods is bringing back the legendary George Adams 1910 pork pies, ensuring the brand’s rich heritage lives on after it fell into administration earlier this year.
Originally founded as a butcher’s shop in Spalding, George Adams 1910 built a reputation for its handcrafted pork pies, sausages and cooked meats. However, financial difficulties led to the closure of its Lincolnshire manufacturing unit.
Now, Norfolk-based Finedale Foods is set to revive these classic products at its accredited production facility, incorporating them into its expanding portfolio alongside Frank Dale Foodservice and Deli Santé.
“This acquisition is a perfect fit for our business, expanding our production capabilities while allowing us to honour the heritage of George Adams 1910,” said MD Edward Miles. “We’re excited to bring the brand back to life and continue its 113-year tradition of quality and craftsmanship.”
Finedale Foods has a track record of acquiring and revitalising established brands, as seen with its successful stewardship of Frank Dale, now a leading name in party food with its range of miniature scones, cakes, pies and Yorkshire puddings.
Phat Pasty earns Plant-Based Certification
The Phat Pasty Company has become the first UK pasty manufacturer to receive the Vegetarian Society’s Plant-Based Trademark accreditation. A pioneer in the sector, Phat launched the UK’s first plant-based pasty more than six years ago, and today, vegetarian and vegan options account for 50% of its range.
‘Phat controller’ Paul Clark emphasised the Hampshire-based company’s commitment to developing high-quality vegan products that challenge traditional pastry norms, many of which are available through its Phat At Home online delivery service.
“Our Keralan Cauliflower, Chickpea & Onion Bhaji Pasty was the first plant-based pasty to hit the market and it remains a bestseller,” said Clark. “Since then, we’ve worked hard to expand our range while ensuring every product delivers unmatched taste, flavour and quality.”
The Vegetarian Society’s Plant-Based Trademark provides consumers with trusted third-party verification for ethical and sustainable food choices. To qualify, products must contain no animal ingredients and must also have a distinct plant-based characteristic. The certification was developed through extensive industry consultation and a review of case law.
“Consumers are increasingly drawn to the term ‘plant-based,’ and manufacturers recognise its market appeal,” said the Society’s Deirdra Barr. “Our Plant-Based Trademark provides rigorous checking, registration and certification, offering both businesses and consumers the confidence to make informed choices.”
Higgidy rolls out tastier pies
Higgidy is celebrating British Pie Week with its revamped range of premium pies, featuring improved recipes and high-quality ingredients. Six ‘even tastier’ pies were launched last year, including:
- Spinach, Greek Feta & Pine Nut Pie with Roasted Red Peppers
- Creamy 100% British free-range Chicken Breast & Sautéed Leek Pie with White Wine
- Slow-Braised 100% (Red Tractor Farm Assured) British Beef Steak & Craft Ale Pie with Carrots
- Slow-Cooked 100% (Red Tractor Farm Assured) British Beef Steak, Red Wine & Bacon Pie with Chestnut Mushrooms
- Roasted Sweet Potato, Spinach & Feta Pie with Aleppo Chilli
- Three Cheese, Cauliflower & Broccoli Pie with Garlic & Thyme Crumb
The 200g pies are now made from regenerative flour from Wildfarmed and are free from palm oil. They are available in 100% recyclable packaging and can be found at major UK retailers for an RRP of £3.75.
With sustainability in mind, Higgidy has also reduced food waste by donating surplus stock to FareShare Sussex, contributing more than 24,000 meals in 2024. The West Sussex-based company’s mission to create delicious, responsible food remains at the heart of its operations, ensuring British Pie Week is both a time for indulgence and innovation.
