Individual pies are send out cooked to perfection and are ideal for a Ploughman's lunch, picnics or simply to have with some mustard and a good pint of ale.

 Try the larger sizes too - they are great for buffets or entertaining. We supply those baked so the pastry is crisply baked all over and our delicious home made jelly has just set.

I first started making this pie for Roger Human of Tavern Tasty butchers in 1999 when I worked at a restaurant called The Robert Catesby in Wells-next-the-Sea. At first I had no idea how to form them and so used small baked bean cans with the ends removed as forms. It took about 5 hours to make thirty and I thought ‘there has to be an easier way’. There was. Roger told me of a magical gizmo called a ‘little champion pie press,’ which I’d never heard of, but it stamped out the bases with a speed and ease that I couldn’t believe having gotten used to fiddling with baked bean cans.

Once I’d started there was no stopping and very soon I was supplying the whole Norfolk coast with ‘pies from the pub’. After service we’d make a couple of hundred and drop them off still warm with Roger, as well as other delicatessens along the way. I would finish work at the restaurant at about 11pm and start making pies. I’d finish those at around 3am and get them delivered by about 4, and get back to work next morning by 10am.