The history of the British pie

For some, the first week of March signifies the beginning of Spring. I’m sure there is something within us all that hopes to throw open the curtains on March 1st to see a newly emerged queen bee buzzing around her business, the ground littered with snowdrops, and dappled morning light beaming in through the window.

For others, and us included, the first week of March signifies a celebration of British pies (for the annually celebrated British Pie Week). Disappointing though it may be that, at the beginning of March, there is still the threat of sleet on the horizon, we can all take solace in the humble British pie. Filled to the brim with rich, melting meat and encased in golden-brown pastry – there is nothing more comforting than a deep-filled pie. Deservedly, the British pie has also become somewhat of an icon of British cuisine.

To celebrate British Pie Week, we’re taking a look at how the unassuming pie, in all its buttery glory, came to be so well-loved by our nation (whether devoured in a football stand, giving much needed sustenance on day 3 of a music festival, or shared with family alongside spoonfuls of homemade mash).

Humble beginnings

Usually it’s the Romans who are credited for the invention of pies, but dishes resembling the modern-day pie have in actual fact been around since Ancient Egyptian times. When the Roman Empire was in full swing the crust would have formed more of a vehicle for carrying meat, as opposed to something edible and delicious (and let’s face it, half the reason the British pie is the success story that it is). The intention was to keep the meat moist, preserve the juices and enhance the flavour in the process.

Northern Europeans & their butter

The word ‘pastry’ is recorded by the Oxford English Dictionary in the mid-14th century. Naturally, having been introduced to the concept of the pie by the Romans, we followed in their footsteps and the inedible crust initially led the way for our British pies. It was a handy way of preserving meat for long sea voyages and practical in many other ways, but we are forever thankful for the abundance of butter and lard in Northern Europe, and for one very clever person who decided to add this to the pastry.

Meaty fillings enjoyed by all

Meat pies were traditional (and fruit virtually non-existent) until late in the 16th century, when it’s reported that Queen Elizabeth I was first served a cherry pie. Pies were enjoyed by almost everyone, from peasants all the way to royalty, and even became a form of theatre as medieval cooks competed with their outlandish pie creations.

The British pie today

You could argue that the British pie has never stopped evolving. Traditionally, and sadly as is still the case for many mass-produced pies, any old meat would have been chucked into our pies. This includes cheaper cuts of low-welfare meat, intensively-reared meat and meat of questionable origin, all of which wouldn’t be good enough to sell (or eat) without being tactically hidden in gravy.

This is where our British pies are different. Every single one of our pies is filled with free-range, British meat, with no compromise in our welfare standards. We are firm believers that to have a truly outstanding pie, you need to start with truly outstanding meat, which is why absolutely everything you’ll find inside our British pies is sourced locally to our butchery in Somerset, is handmade by our chef and his team each morning, and is delivered fresh to your door.

Join us in celebrating British Pie Week

While the weather outside remains disappointingly un-spring-like, why not hunker down with one our handmade British Pies. Choose between traditional Steak & Kidney (there’s nothing quite like it), Chicken, Leek & Bacon (a family favourite crowd-pleaser) or Curried Sweet Potato (winner of “Supreme Champion” at the British Pie Awards 2019). Our selection of British Pies are, undoubtedly, something worth celebrating.