our pies are made with love.

Our pies are meticulously designed with well-balanced fillings encased in our very own shortcrust pastry, and can be enjoyed both hot and cold. We carefully source our ingredients to bring out the very best flavours, and we believe that it is this attention to detail which keeps our customers coming back for more.


BEEF, BELLRINGER ALE, BATH BLUE CHEESE. The local one - Succulent beef braised in bellringer ale from the guys at 'Abbey ales' in Bath. Their brewery is next door to where we started at 'Ye Olde Farmhouse'. The local 'Bath blue cheese' won the 'World best cheese award' in 2014.

BEEF, BELLRINGER ALE, BATH BLUE CHEESE.

The local one - Succulent beef braised in bellringer ale from the guys at 'Abbey ales' in Bath. Their brewery is next door to where we started at 'Ye Olde Farmhouse'. The local 'Bath blue cheese' won the 'World best cheese award' in 2014.

BEEF, STOUT, HORSERADISH. The rich one -  Slow cooked beef in a rich stout sauce, with a subtle hint of horseradish at the end.

BEEF, STOUT, HORSERADISH.

The rich one -  Slow cooked beef in a rich stout sauce, with a subtle hint of horseradish at the end.

VENISON, smoked bacon, porcini mushroom. (SEASONAL) The game one - Venison braised slowly till tender in mushroom stock, red wine and nutmeg.  Smoked bacon and porcini mushrooms are added then finished with fresh parsley . Perfect for the cold long winter evenings.

VENISON, smoked bacon, porcini mushroom. (SEASONAL)

The game one - Venison braised slowly till tender in mushroom stock, red wine and nutmeg.  Smoked bacon and porcini mushrooms are added then finished with fresh parsley .

Perfect for the cold long winter evenings.

PUY LENTIL, WELSH RAREBIT, KALE. (V) The Welsh one - Braised puy lentil, red wine and fresh vegetable stew, compliments the Welsh rarebit and kale amazingly.

PUY LENTIL, WELSH RAREBIT, KALE. (V)

The Welsh one - Braised puy lentil, red wine and fresh vegetable stew, compliments the Welsh rarebit and kale amazingly.

LAMB, ROSEMARY, GARLIC, POTATO, HONEY. The Spring one - Locally sourced lamb cooked for hours with potatoes, garlic, rosemary and honey.

LAMB, ROSEMARY, GARLIC, POTATO, HONEY.

The Spring one - Locally sourced lamb cooked for hours with potatoes, garlic, rosemary and honey.

CHICKEN, GAMMON, LEEK, THYME. The lighter one - Free range chicken from 'Castlemead poultry' in Radstock near Bath. Juicy gammon ham and fresh vegetables all mixed in a flavoursome chicken sauce.

CHICKEN, GAMMON, LEEK, THYME.

The lighter one - Free range chicken from 'Castlemead poultry' in Radstock near Bath. Juicy gammon ham and fresh vegetables all mixed in a flavoursome chicken sauce.

SWEET POTATO, GOATS CHEESE, SQUASH, SPINACH, PLUM CHUTNEY. (V) The veg classic - Sweet potato and squash roasted in Garam Masala and curry, mixed into a spicy tomato sauce. The goats cheese cuts through with some creaminess whilst the plum chutney give a sweet and sour kick.

SWEET POTATO, GOATS CHEESE, SQUASH, SPINACH, PLUM CHUTNEY. (V)

The veg classic - Sweet potato and squash roasted in Garam Masala and curry, mixed into a spicy tomato sauce. The goats cheese cuts through with some creaminess whilst the plum chutney give a sweet and sour kick.

TRUFFLED MUSHROOM, BUTTER BEAN, SWISS CHARD. (V) The sophisticated one - Sautéed mushrooms and vegetables mixed with Swiss chard and creamy butter-beans. Delicious. 

TRUFFLED MUSHROOM, BUTTER BEAN, SWISS CHARD. (V)

The sophisticated one - Sautéed mushrooms and vegetables mixed with Swiss chard and creamy butter-beans. Delicious.