British Pie Week is fast approaching, and we’re celebrating the only way we know how – with delicious pie specials!
At Marcus, our popular braised ox cheek pithivier, which is normally served only on Sundays, will be available for lunch from Monday 2nd March through to Thursday 5th March. Created by sous chef Craig Johnston (winner of Masterchef Professionals 2017), the delicious pithivier features braised ox cheek that’s brushed in English mustard, then wrapped in chicken and mushroom mousse, spring greens and pastry. Served with pomme purée and Madeira sauce, it’s best enjoyed between two.
At The Gilbert Scott, we’re bringing back our very special Rabbit and Prawn pie for one week only. This take on the classic ‘surf and turf’ will be available over lunch and dinner from Monday-Saturday, as well as Sunday dinner.