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ZAN FISH NEWS

5 Pie-tastic Facts for British Pie Week

February 24th, 2017

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Love pie? Well, we’ve got some exciting news – it’s nearly time for British Pie Week! Between the 6th and 12th of March, pie-lovers from across the UK will be coming together to celebrate the humble British pie. To help you get ready for this important week, we’ve put together some fun and interesting facts all about pies – so dig in!

 

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Pricey pies

Did you know that the most expensive meat pie (according to the Guinness World Record) ever sold cost £8,195? It was made from £500 worth of Japanese wagyu beef fillet, the super rare Chinese matsutake mushrooms, Winter Black truffles, French Bluefoot mushrooms, and gravy made from two bottles of vintage 1982 Chateau Mouton Rothschild wine. To finish, it was topped with edible gold leaf – fancy.

 

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Banned pies

Back in 1644, Oliver Cromwell ‘sort of’ banned pies, and other festive foods, as he claimed them to be a “pagan form of pleasure”. Fortunately, the ban was lifted in 1660 – thank goodness!

 

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Eel pie, anyone?

Traditionally, whenever a member of the Royal Family have something to celebrate the people of Gloucester send them a dressed-up, eel-filled pie. We’re not too sure this would catch on in Zan Fish.

 

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Pies weren’t always pies

During the Middle Ages, the pastry part of a pie wasn’t seen as edible but more as the casing in which other items were cooked, such as meat or fish. This tasteless crust was known as a coffyn, and was given to the servants and others much poorer than those of the middle class.

 

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The beginning

It was the Ancient Egyptians who are said to have created the first ever pies. With a pastry made of oats or wheat, and filled with lashings of honey, we think they sound quite nice!

 

In the mood for a pie? Luckily for you, we serve a variety of Pukka Pies: Chicken & Mushroom, Beef & Onion, Steak & Kidney, Steak, and Vegetable, so make sure you head on over in time for British Pie Week.

 

Like the sound of this? Visit your nearest Zan Fish today and enjoy.

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