Simpson’s in the Strand are celebrating British Pie Week with a special pie menu

Get your eyes on this pie menu!

Master Cook at Landmark London restaurant Simpson’s in the Strand, Adrian Martin, has created a dedicated pie menu especially for British Pie Week (4th-10th March).

The two-course pie menu will be available alongside the daily ‘Bill of Fare’ for the duration of pie week.

Adrian Martin’s ‘Bill of Fare’ at Simpson’s in the Strand showcases top quality British produce and this is reflected in the British Pie Week menu. For main course, guests will be able to enjoy Norfolk Chicken, Ham Hock & Morel Mushroom Pudding Pie served with mash and Green Liquor Sauce (£22). This will be followed by the beautiful dessert pie of Pink Rhubarb and Ginger Pie served with Vanilla Custard (£11).

Adrian Martin has delved into the restaurant’s history books to create a Bill of Fare which reflects back upon the steadfast dishes of the restaurant’s 190-year history and recovers dishes, techniques and ingredients that were once commonplace.

As well as the signature pie menu, the daily ‘Bill of Fare’ also brings back classic pies such as the ‘Lord Woolton’ pie which was first created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry.

This pie was originally recommended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet during rationing when meat was scarce. The vegetable pie was named after Lord Woolton who popularised the pie after he became Minister of Food. Adrian Martin has recreated this traditional pie and is served with whipped potato, peas and parsley sauce.

Visit Simpson’s in the Strand, 100 Strand, London WC2R 0EW

You bring the rum, I'll bring the raspberries. Perfect daiquiris all round.