Below is an outline of our pie and meat production process. Both processes involve sourcing all our ingredients from local and British farmers and suppliers. Every order is carefully selected, packed, and distributed.

Our Pie Making Process

Phase 1

Our pastry is carefully mixed using a traditional hot water recipe to give a crisp but melt-in-the-mouth pastry.

Phase 2

Each pie is hand-assembled to ensure an even and consistent amount of filling and pastry.

Phase 3

We bake all our pies to order to maximize and maintain quality and consistency. Every pie is hand-glazed to give a crisp, golden shine with a deep caramel color.

We hand-select and pack every pie, only selecting the best ones, and label each pie with full ingredient declarations and shelf life information.

Our Meat Process

Phase 1

All our meat products pass through an expert team of butchers with over 100 years of experience. We use a mix of traditional and modern methods, such as dry aging for all the beef, and take pride in every cut.

Phase 2

All our butchery products are handmade. Every sausage is handled in the traditional manner, every burger is hand-pressed, and every steak is cut with precision, all with pride and passion, to ensure every cut is good enough for your table.

Phase 3

All butchery products are packaged and sealed for freshness to maintain quality.