British Pie Week
Here at The School of Artisan Food, we make no apologies for honouring the traditional pie. Afterall, it’s classic comfort food at its best.
British Pie Week (2-8 March) though was the perfect excuse to celebrate the staple food. It seems we’re not alone either as, apparently, a massive 75% of people across the UK enjoy the pies every month too.
If you were inspired by all the talk of pies last week and would like to try your hand at making your own, our next course takes place on Sunday 26th April. This one-day Proper Pie Making course is ideal for those who love nothing more than tucking into a traditional meat pie.
Expert butcher, Chris Moorby, will reveal the secrets on how to produce proper handcrafted pies at home. By the end of the day all those taking part will have the practical skills, knowledge and confidence to create homemade pastry and savoury fillings.
The course covers suet pastry, short crust pastry, rough puff pastry, hot water crust pastry, chicken and mushroom pie, steak and kidney pie, steak and ale pie, and traditional hand-raised pork pie.
In praise of the great British pie, we also take a step back in time for a unique one-day course which combines hands-on pie-making with food history.
Led by food historian, broadcaster and writer, Ivan Day, the History of Pies course offers the opportunity to discover long-forgotten cookery techniques and learn more about the history of this great British food. During the course a selection of pies are created using recipes dating back hundreds of years. These could include Lumber Pie, Venison Pasty and Victorian ornamented pies.