Here in our quaint little country pub in Cheshire we’re ever so proud of our delicious home-made pies, and so you can imagine our delight when we came across a lovely recommendation in the food and drink section of The Independent:
“This week I’ve been eating… Steak pie
You may be thinking: “But it’s not really the weather for pies, what with the sun and all.” To which I would reply: it depends on the pie. When good pastry comes together with a decent filling and a hot oven, it’s a dish for all seasons.
At the Pheasant Inn in bucolic Higher Burwardsley, Cheshire, it has them down to an art.
My visit on Saturday was my third time there, in the dining room that looks out over the flat countryside to Welsh hills, and my third pastry-encrusted dinner.
This time it was steak (last time, chicken). With a prod of the fork the pastry gives way, collapsing into a shallow bay of gravy with its bobbing icebergs of steak.
The gravy is thick and rich but doesn’t overwork the steak. The meat, cooked slow, flakes at the sight of a fork. They are happy in each other’s arms. And I am exceedingly happy at the Pheasant Inn. thepheasantinn.co.uk”