Tender ox cheek cooked low and slow in a deep, malty ale gravy. Generous enough for two, this sharing pie is best served with creamy mash and seasonal greens, with extra gravy on the side.

We work with Pieminister to bring you arguably the best pies the South West has to offer. Pieminister are a Bristol-based company close to our Somerset base, and we have worked with them for years. The team bake their pies in tins the traditional way, ensuring the pastry always comes out crispy and the ingredients are visible, vibrant and balanced. These award-winning pies are delivered in recyclable packaging, celebrating British produce with a focus on animal welfare and unbeatable flavour.

Ox Cheek (32%), WHEAT Flour (WHEAT, Calcium, Niacin, Iron, Thiamine), Water, Caramelised Shallot (7%), MILK Stout (5%) (Water, Malt (BARLEY, WHEAT, OAT), Lactose (MILK), Cacao, Hops, Yeast, Vanilla), Identity Preserved Palm Oil, Butter (MILK), Garlic, Dry Cured Bacon (British Free Range Pork Collar, Salt, Sugar, Smoke Flavouring, Preservatives (Potassium Nitrate, Sodium Nitrate), Antioxidant (Sodium Ascorbate)), Vinegar, Modified Corn Starch, WHEAT Protein, Salt, Tomato Puree, Sugar, Rosemary (0.07%), Thyme, Porcini Powder, Maltodextrin, Dextrose, Black Pepper, Bicarbonate of Soda, Ground Aniseed, Colour: Carotene, Onion Powder, Yeast Extract, Bay, Lemon Juice, Mushroom Powder, Carrot Powder.

May contain traces of SOYA and SESAME SEEDS.

For allergens see ingredients in BOLD.

1. Preheat your oven to 200°C / 180°C fan / gas mark 6.
2. Remove all packaging and place the pie on a baking tray in the middle of the oven.
3. Cook for 35 minutes.

If cooking from frozen, ensure the pie has been thoroughly defrosted in the refrigerator before cooking.