What pubs are doing for British Pie Week

With British Pie Week upon us, Pub & Bar has rounded up a few industry-leading examples of what certain pubs are doing to mark the occasion for 2025.

The week, which takes place from 3 to 9 March, was launched by the British Pie Awards to commemorate the unique food. It always begins on the first Monday of March and is a key occasion in the pub and bar calendar.

Not ready for this year? Well, here are some examples to get you thinking about 2026...

The Hand & Flowers
Tom Kerridge’s two Michelin-starred pub The Hand & Flowers happens to be celebrating a 20-year milestone during British Pie Week, reviving some of its dishes from the past two decades.

One returning favourite is The Hand & Flowers Warm Gala Pie with Matson Spiced Sauce, a dish that first appeared on the menu in 2016.

The pie features a hot water crust pastry, encasing layers of pork filling, punctuated by the golden yolk of a set egg running through the centre.

The Three Horseshoes
Margot Henderson's The Three Horseshoes in Batcombe will be welcoming a selection of the UK’s most talented chefs for a week-long celebration of pie. 

Guests at The Three Horseshoes can expect bespoke pies from Robin Gill (Darby's), Sam and Sam Clark (Moro and Morito), Tom Straker (chef and socials), Sarit Packer and Itamar Srulovich (Honey & Co.), and Oli Brown (Updown Farmhouse). Each chef will cook on a specific night of the week.

The Mutton at Hazeley Heath
On Thursday 6 March, National Pub & Bar Awards winner The Mutton at Hazeley Heath in Hook will run 'A Taste of Pie' night in celebration of British Pie Week.

From award-winning classics to unexpected twists, the five-course menu will highlight both traditional and innovative takes on the beloved British staple. The menu (£55 per person), crafted by head chef Rob Boer, will bring together a variety of crafted pies, made with the finest ingredients and a touch of flair.

The Pig’s Ear
To celebrate British Pie Week, the Gladwin brothers, who run The Pig's Ear in Chelsea, have come up with a new pie which encompasses their fork to farm ethos and continued efforts towards sustainability. Using seasonal ingredients, the pie is filled with classic British winter staples celeriac, mushrooms and thyme, providing a hearty, filling pie that celebrates the best of British ingredients. It also celebrates ways in which to cook that needn’t include meat, especially in a dish that is usually so meat-forward, with zero compromise on flavour or satiation. 

Cubitt House
At London pub group Cubitt House, The Princess Royal in Notting Hill will welcome chef and food writer Georgina Hayden, who will be serving up a Kefalonian Kreatopites pie from her book Greekish. Guests can expect crispy layers of filo encasing lamb spiced with cinnamon, coriander and cumin. 

The Builder’s Arms in Chelsea (pictured) will feature a pie from Hoppers co-founder and Karan Gokani, while The Grazing Goat in Marylebone will serve a seasonal pie from Lorcan Spiteri, co-founder of Caravel and executive chef of newly opened The Blue Stoops. 

Taking over The Thomas Cubitt will be Willy’s Pies, and Mike Davies, chef director of The Camberwell Arms will be teaming up with The Barley Mow in Mayfair. 

Alexandre Laforce Reynolds, head chef of Dom Hamdy’s Bistro Freddie, will bring his creative touch to The Coachmakers Arms, while Tish will add a Mediterranean twist on a British classic with a new fennel sausage and chianti pie with olive oil mash to The Alfred Tennyson, Belgravia.

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