We’re lucky to have a team of outstanding skilled people in our shops, not least our Butchery Manager Guy Bossom. With us since day 1, Guy was previously Executive Head Chef at Covent Garden’s Opera House and Peyton & Byrne and Head Chef at Tom Aiken's Toms Kitchen and Terence Conan’s Mezzo. His skills have been well used to develop our oven/wok/pan ready-to-cook range, award-winning scotch eggs and our ever-popular and famous sausages and hot sausage rolls.

Guy has now turned his hand to creating 4 gourmet pie recipes that are handmade each week in our Hampstead kitchen by his team of butcher-come-chefs, Oliver and Loredana.

Oliver is currently studying Culinary Arts and has worked in the kitchen at Tredwells by Marcus Wareing at The Berkeley Hotel and at the Wimbledon Tennis Ground. 

The pies are absolutely packed with free-range meat and fresh ingredients from our counters. These are no ordinary pies….choose from Spiced Lamb & Aubergine, Minced Beef & Onion, Beef Bourguignon and Chicken & Mushroom.

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