A Proper Pie

Guinea Fowl Pie

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.

 

 

About The Royal Oak Paley Street

Welcome to The Royal Oak. Behind the smart black and white frontage lies a warm and stylish 17th century pub. Once inside the beamed ceilings, wooden floors and friendly welcome soon confirm you’re in the right place. The Royal Oak is a restaurant styled pub serving great British food cooked to perfection. Our extensive wine list boasts some impressive titles and offers something to suit all palates and purses – and rest assured; we haven’t forgotten how to pull a good pint!
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