PLENTY PIES

When Marc Birch launched Plenty Pies in Nailsworth, Gloucestershire, in 2011, it was a way of using up game left over from his day job, running hospitality at shoots. The pies soon became legendary and Marc, joined by wife Kate, focussed their attention on Plenty Pies, turning it into an award-winning business.

As an enthusiastic cook, Marc creates the flavours for the pies, of which there are always seven different fillings being cooked a week. These include award-winning favourites such as Breton Chicken, Aberdeen Angus Shin of Beef and Cotswold Venison as well as seasonal varieties and experimental new flavours.

The pies are painstakingly created by hand, with a shortcrust pastry shell and lid and home-made fillings. Everything is prepared from scratch and the stocks and sauces take three days to make. To avoid the dreaded soggy bottom, Marc uses custom-made baking trays that allow air to circulate under the pastry base. To add further crispiness, organic maize flour is added to the pastry dough. Many of the ingredients are sourced locally and Marc is always keen to try out new recipes.

For more information visit www.plentypies.co.uk/

BEST SELLER:

The multi award-winning Breton Chicken contains free-range chicken and gammon with apples and cider in a mustard parsley sauce.

OUR FAVOURITE:

The Wild boar and Chorizo pie, think Spanish comfort, with roasted peppers, beans, garlic and the warmth of smoked paprika.