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FOOD AND DRINK:
Top pastry tips this British Pie Week
28th February 2025
Mark your calendars and loosen those belt buckles – British Pie Week is almost here! Celebrated between 3rd-9th March, it’s a delightful seven days where those that are partial to the pastry treat are united in their love for one of Britain’s favourite dishes! Sweet, savoury, all sorts of fillings – there's so many ways to enjoy the humble British pie. We’ve got some tips and tricks from our very own development chefs, and suggestions on where you can enjoy pies on our menus.
Top pastry tips from our chefs:
Our resident development chefs, Adam and Nick, know their pies – and their pastry! We've quizzed them for their ultimate pastry tips so you can feel confident making your own.
- Cool working conditions: “It’s all about keeping your hands, bowl, work surface and ingredients nice and cool.” says Adam. “Using room temperature butter helps form an emulsion to trap more air which expands when baked, resulting in a much lighter pastry.”
- Flour - less is more: Adam also says to not use too much flour on the work surface. “You don’t want it to become too tough.”
- Don’t overwork the dough: Nick adds "Overworking your pastry dough can make it really dense. Keep handling to a minimum and you’ll avoid the gluten developing too much which is what makes it tough.”
- Let it rest: Nick says “Pastry benefits from a rest in the fridge to allow the gluten in the flour to relax, which makes the pie crust more tender.”
- Blind baking: “If you’ve blind baked a pastry case, brush the prick holes with egg wash and pop back in the oven for a few minutes to seal the case ready for your filling.” says Adam
Where to try at Warner Hotels:
The proof really is in the eating, and there’s ample opportunity at our hotels to indulge in this pastry treat. View all our menus - they'll be sure to have you salivating!
- For fans of traditional flavours: Our gastro dining venues – the Travelling Duke at Heythrop Park and The Chesire Barn at Alvaston Hall – serve up classic pub dishes with flair. The steak and ale pie and chicken, ham hock and leek pie adorn the dinner menu and really deliver on flavour.
- For those who love spice or something light: Head to Brasserie32 for a contemporary take on British cuisine. Start your meal off with the spiced cauliflower, spinach and lentil pie or opt for the chicken, mushroom and tarragon filo pastry pie as your main – crisp sheets of filo create a lighter version of this popular dish.
However you want to celebrate this British Pie Week, you can be sure that pies, tarts and pastry treats are sticking around on our menus to delight the tastebuds of our guests all year round.
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