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Paul’s Pies
Inspired by his mother’s cooking and simple home cooked comfort food, in 2011, Paul made his first batch of hand- crafted pies in the small kitchen of his Oxfordshire home. In just four months his pies had won two prestigious food awards and that, as they say, was that.
Today, and several awards later that include his steak and Guinness pie being ranked the No.1 pie in the U.K. by pie bloggers pierate.co.uk, Paul and his team of pie makers continue to expertly hand make every pie in his dedicated pie kitchen in the beautiful National Trust village of Coleshill, Oxfordshire. Tuck in!
The range
Steak and Guinness pie
This is Paul’s take on a classic. The very best British beef, matured for 21 days, is combined with sumptuous stout gravy, slow cooked for three hours and encased in suet crust pastry. It is a pie that puts a smile on your face. Critical acclaim for this pie included the British Pie Awards 2012 Silver.
Venison and mushroom pie
Not many things are truly seasonal these days, but this is a pie well worth waiting for. The very best wild British venison is combined with rich gravy, slow cooked until it is perfectly tender and encased in a suet crust pastry – this pie is a real treat.
Chicken and mushroom pie
Slow growing, proper free range birds make the best chicken pies. A mixture of succulent, white and dark meat in rich creamy gravy, encased in a suet crust pastry – this pie will get your taste buds tingling.
Homity pie
Invented by the Land Girls during the Second World War, this pie is a true delight whether you are a vegetarian or a carnivore. Light enough to enjoy with a salad in the summer or as a feel good comfort food in the winter, this pie is an all season winner. Its awards included Taste of the West Gold 2012 and Great Taste Gold 2012.
NEW FOR 2015
Steak and kidney pie
To commemorate the centenary of the First World War, Paul’s Pies have teamed up with the British Legion to create a truly British classic. Mature British steak and kidney slow cooked to perfection in a mouth watering rich gravy encased in Paul’s signature suet crust pastry. This pie is dedicated to all those who fought in the Great War and in memory of Paul’s grandfather, who fought and won the military medal for Bravery in the Field.
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