Andrew’s wife Claire heads up the kitchen where she makes a selection of baked products, making pastry from scratch and filling the pies with fresh Suffolk ingredients and Andrew’s meats. At the prestigious Smithfield awards in 2014, Claire’s pies swept the board with gold awards, while her Suffolk Steak & Ale Pie won the Diamond Cup in the hot bakery section.
Our steak pies and chicken pies provide a filling supper in either our individual size or larger family pie. Choose from original steak, original chicken, steak, mushroom and Adnam’s ale, chicken bacon and leek, or mince beef and onion.
For individual size heat in oven at 170C for 15-20 minutes, for family size heat in oven at 170C for 30-35 minutes.
Raised Chicken and Ham Pie
Succulent chicken breast, gammon ham and sausage meat, flavored with fresh sage and onion, are all layered in this exquisite pie. Sliced on demand. Again please order if larger portion or whole pies are required. Best served cold.
Made in the same fashion as the pork pie but with fresh boiled eggs running through the center, sliced on demand. Please do order if half or whole is required. Best served cold.
Made by simply wrapping our Original Pork sausage meat in delicious puff pastry. Can be eaten cold, but delicious after heating in oven at 170 for 10-15mins. Also available as a pack of 12 raw mini sausage rolls to cook at home in oven at 170C for 20-25 minutes or until golden brown.
Scotch Eggs and Scotch Quail Eggs
We’ve been selling our scrumptious scotch eggs since we first opened, when Claire would make a big batch at home and bring them in scarcely keeping up with demand. Now made onsite using Dingley Dell pork and free range local eggs, customers are often eating these as they walk out the door. Our mini scotch quail eggs are perfect for parties and family occasions. Best served cold.
Organic White Bloomer, Organic Wholemeal Bloomer, Granary Cob, Sundried Tomato Bloomer, Olive and Oregano Bloomer.
White Parisian Baguette, Rustic Baguette.
Ciabatta, Rustic Diamond Roll.