A flavour-packed pie filled to its shortcrust lid with astoundingly tender guinea fowl and bacon.
This hearty dish hoves into view with its star-turn presented as simply as possible. It has nothing to hide.
A pie. On a plate.
Your flourishes come with the little copper pan of pleasingly simple mash, the jug of endlessly savoury gravy and I also had Sprout Tops with Bacon and Almonds (blousy sprouts, if you will). Its perfection is to be admired, and the pastry is as light as a feather; but we all know that what you really want to do is tip it all onto one plate and smash it all together. Do it – you won’t for a moment regret it.
I don’t want to be vulgar and talk about prices, but I will say that this is the second cheapest main course on the menu at The Royal Oak at Paley Street with only the vegetarian option undercutting it.
Pair with La Fleur Lussac Saint Emilion. Robust enough to get involved in this brawl and hold its own.
Thank you Mr. Lindskog for articulating our pie dish so tastefully.