GOOD FOOD GUY

PLENTY TO SHOUT ABOUT!

 Taken from this month’s Cotswold Life magazine

 
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ENJOY A MEAL-IN-ONE WITH LOCAL PRODUCER, PLENTY! PIES

When you think of British food, pies might not spring to mind straight away, but for me they’re right up there with fish and chips and Sunday roast. We certainly eat enough of them – if it’s to be believed, apparently the average adult in England will get through over 2,100 pies in their lifetime!

 But as we all know, not all pies are equal. For a start, there are those (not to mention any names) who have relegated the humble pie from centre-stage on our dinner plate to an on-the-go snack, with a nutritional and satisfaction value that is often as low as the cost to make it.

 Then there are those traditionalists for whom a pie really is not a complete meal without a double helping of carbs, in the name of chips or mashed potato, with the whole lot drowning in a bucket of gravy. I do understand, but it’s not my preference!

Each to their own, but for me, a proper pie should be a meal in itself. It’s all about the pastry – rich and buttery, crisp and short, it’s not an easy thing to get right. But equally important is what you put into it – I want to find proper pieces of meat or vegetables – and for the filling to be moist enough without it turning into, dare I say it, slurry.

Whatever side of the fence you sit on, I think we would all agree that the award-winning pies by Nailsworth-based pie-makers Plenty! Pies, are the real deal.

Plenty! Pies was created by Marc Birch in 2011 after he took on a sporting estate in the Cotswolds. To meet the demands of hungry guests and to prevent waste food from shoots, Marc had the idea to make pies with the pheasants and other game from the estate. The pies were an instant success and also proved popular with local pubs. A spot at Stroud Farmers’ Market helped Marc to grow a loyal customer base and now Plenty! Pies has a presence in a number of local retail outlets.

As a self-confessed foodie, Marc enjoyed developing a number of unique and generous fillings: six of the seven current pies have earned an award at the British Pie Awards, the very best awards for pies, where nearly a thousand pies are blind tasted by experts.

Everything about the pies – the pastry, the filling, the stock and bases – is created by hand using the finest local ingredients where possible. The results are fantastic, and the secret to Marc’s exceptional pastry – a little organic maize for added crisp.

With British Pie Week coming up from 6th-12th March, I’d urge you to invest a little more in your pie. There’s plenty to love about these pies!

EYE’S ON THE PIES! Some of my favourite fillings from Plenty! Pies:

  • BRETON CHICKEN

    This best-selling pie was Class Champion in 2014 and gained two more pie awards in 2016 and 2017. The tasty filling contains free range chicken and outdoor reared gammon, along with apples and onions in cider. A grain mustard parsley sauce tops it off. Excellent hot or cold.

  • CHEESY BEET & BEAN

    Winner of a Bronze prize at the British Pie Awards 2018, this vegetarian pie is comfort food at its finest, thanks to its delicious creamy combination of golden beet, spinach and butter beans in a tangy parsley and cheddar cream.

  • COTSWOLD VENISON

    This silver award-winning pie contains roasted red peppers, potato, beans and garlic. A combination of smoked paprika, juniper, molasses, orange zest and a hint of dark chocolate provides a riot of bold flavours.