Top ten places to buy Wild Garlic Pork Pies

Update... there's more than ten now!

Photo Alun Callender for Country Living Magazine

It's been an unusually late start to the Wild Garlic season this year, but, now that it's got going, the plants are looking lush and gorgeous and it's going to be a bumper crop. If you forage for your own Wild Garlic please ask permission from the landowner and pick sustainably, so not too much from any area and never the bulbs.

As seen in Country Living Magazine

So here's the top ten places to buy our famous Wild Garlic Pork Pies (the ones with a six page article in Country Living, such a thrill!). As we've only just listed the pies the current places to buy them are mostly local but more UK-wide stockists will have them in the coming weeks, so I'll add to the list as we go along.

Where to buy our Wild Garlic Pork Pies this week

1. Creake Abbey Food Hall - a few minutes from Burnham Market and home to the very famous monthly farmers market ( we'll have them there on the 5th of May)
2. Harveys Butchers. Norwich's best butcher, on Grove Road. NB the road from Queen's Road is closed at the moment, so if you are driving, head from St Stephens roundabout as if you were going to City College but turn left immediately after the traffic lights.
3. Christie and Son - the famously brilliant cheese stall on Fakenham Market on Thursdays, Dereham on Friday and Swaffham on Saturdays
4. The Green Grocers - on Earlham Road Norwich, our first ever wholesale stockist and still gorgeous.
5. The Norwich Providore - Row B of Norwich market and selling the fabulous Bread Source bread (as well as our pies and many other types of local food brilliance)
6. Earsham Street Deli - Bungay's finest (although the rest of Earsham Street sets a pretty high bar), run by the lovely Michelle.
7. Scrummy Pig at Wroxham Barns - our Broads stockist (soon to be opening another shop in busy Wroxham village)
8. Thyme Deli - one of our Northern stockists in Horwich, Bolton 
9. Ranbow Stores, East Rudham - already have an order in for Friday's delivery, look out for our A Frame on the A148
10. Spring Gardens Nursery, near Pulborough in West Sussex
11. Whelk Coppers in Sheringham - a cosy cafe overlooking the sea
12. Toft Shop, Cambridge. A fascinating local shop specialising in South African Food (and our pies!)
13. Picnic Fayre - the iconic deli in Cley
14. Franklin's Farmshop SE22 London - one of our brand new stockists
15. Jimmy's Farm - the most famous farmshop in Suffolk
16. Slate in Southwold - right next to the Adnams shop
17. La Fromagerie in Highbury, Islington
18. Harp Lane Deli, Ludlow, Shropshire. At the bustling heart of this most foodie of towns.
19. Walsingham Farmshop, Heacham 

The best pork pies - by mail order

Watch this space for more stockists, but if you can't get to any of the above they're also listed on our very own pies by post shop!

Meanwhile, I'll get out picking.

Photo Alun Callender for Country Living Magazine

Pork Pies? It's child's play

How to bake a pork pie

It probably hasn't escaped your attention that, in our Pies By Post shop, we don't only sell pork pies that are ready baked, for years we've also sold frozen ones for you to bake at home (with full instructions). We always say that it's really easy and here's the proof. This is Madeleine, the daughter of one of our customers baking their pie last Christmas. Isn't she brilliant?

Carefully does it

We've decided that this is the new staff uniform.

How to glaze a pork pie

Glazing like an expert

Anyway, the point is that they are terrifically convenient, you can take one out of the freezer (no need to defrost) and let the magic commence. We sell them in several sizes, this is a large one. If you've never smelt the deliciousness of a pork pie baking then you are really missing out on one of life's greatest joys. You definitely need to put that right. Click here immediately...

Dad Brendan sent us these photos when he sent us his Christmas's order today. And there's no greater recommendation than a repeat customer. Thanks Brendan (and Madeleine - you've got a job with us, as soon as Dad lets you).

Is a pork pie course right for me?

Everyone naturally has a few concerns, whether you're buying a cookery course for yourself or as gift for someone else. So I thought I'd write a blog post to lead you through everything so that you can be quite sure. I even asked on social media what people's fears might be and they're all covered here.

Honestly. There's nothing to be worried about - it's all very un-scary.

The cookery school is run by ex hospital consultant and now pâtissier (which means he has a gorgeous cake shop) Dr Tim Kinnaird. Tim and I have been good friends for a long time and we're keen that people have fun whilst they're with us, as well as learning a new tecnique or two to take back to your own kitchen.

You are in very safe hands, Tim and I know that pork pies are probably a new skill, but we make it all surprisingly easy. And we'll teach you how to make puff pastry as a bonus.  

Who comes?

The attendees are pretty equally men and women. People do come with friends, or partners, but most are having a day out on their own.

We kit you out with an apron and you start off with coffee and ridiculously delicious cake in Tim's reception room, with its comfy squishy red sofas, and it all gets nicely chatty from the start. Frankly, by lunchtime we find there's no getting a word in!

If you've got any concerns about any physical issues you've got and how you'd deal with them in the class, give Tim a call before you book and you can chat them through.

There'll be a maximum of eight people and Tim and I are always with you, helping as you put into practice the things we show you. 

There's always a range of cookery experience in the room, from beginners to quite experienced home cooks. Some will have signed up for themselves and others will have been given the course as a present. Often there's an "old hand" who's previously done one of Tim's sweet baking courses and enjoyed it and fancied a foray into savoury. 

A cookery school? What does that mean?

Tim's cookery school is at his production kitchen on the Norwich ring road so it's very easy to find, even for the geographically challenged like me, and there's plenty of parking (and a train station and airport). We've had people come from all over the country, and being in the city there's a wide range of hotel and B&B accommodation if you need it.

It starts at 9.30 (we like you to be there a little early) and finishes around 1, to 1.30. 

In the cookery school area a horse-shoe of eight work surfaces, like  domestic kitchen, each with its own oven and Tim and I stand at the front explaining and doing each bit so everyone can see what we're doing. 

All the equipment that you need is there and you'll get given pre-weighed ingredients, so you just have to concentrate on learning what to do with it and producing lovely pies and sausage rolls. Everyone works at the same pace, you do it step by step, and we're always by your elbow cheering you on or are happy to get hands-on helping you with any fiddly bits.

Best of all, one of Tim's team whisks away all the washing up!

We have regular breaks for a drink and (more) cake, and then, whilst your pies and sausage rolls are in the oven, with the team overseeing them for you, you get to relax and Tim serves a DELICIOUS lunch.

As the pies and sausage rolls come out of the oven there's always lots of congratulatory cooing and "Did I make that?".

Will I be able to do it?

We've had all sorts of people and everyone always proudly takes home the lovely box of pork pies and puff pastry sausage rolls that they've made. Plus a huge dollop of confidence and satisfaction.

So whether you're thinking of coming along yourself or buying it as the best Christmas present for someone - go for it! We'll see you there!

The Wedding Letter

The wedding pork pie

I think I'll just wipe a tear from my eye and, with her kind permission to reproduce this, let Maureen tell the story...

For more information on our wedding pork pies click here

Hi Sarah,

We've just arrived back from honeymoon & we have a long list of suppliers to thank for making our wedding day so amazing, but I really had to put you top of that list! 

The wedding pie in situ at Manchester Town Hall

The pork pie cake you made for us was absolutely incredible. I worried about everything in the run up to the wedding & wondered at one point whether it would have been less risky to just go for a standard traditional wedding cake from a local supplier. We're so so so glad we didn't!

You have been hugely helpful in all our correspondence, understanding what we wanted & replying quickly (I'm afraid I did turn into a stressed out bride & you wouldn't believe how much we appreciate suppliers who reply quickly!)

The Fed Ex local office were also really helpful when we spoke to them on the Friday. Again, speaking to someone who understands how important this delivery was to us, really put our mind at ease.

The cake was delivered with no problems on the Saturday morning. I thought you might like to see what it looked like when we were done with it, so I've attached a few pics!

I had bought lots of boxes for our guests to take the pie home, I honestly thought there was way too much of it to be eaten on the day. 

I was wrong. People were actually queuing for a slice! Even when our evening food was served, everyone wanted a piece of your pie!

We had so many compliments from guests who had never seen a cake like it, & it really did become one of the talking points of our lovely day. I will post a review on Instagram when I get a minute, I'm not on Facebook but can get friends to post if you want to send me a link.

Thank you for everything & we wish you all the very best for your wonderful business.

Kind Regards,

Maureen

Gorgeous!

North Norfolk Food and Drink Festival

The first weekend in September means one thing at HQ: lots and lots and lots of baking for the wonderful North Norfolk Food and Drink Festival at Holkham Hall.

The walled gardens in full glory

Now in it's 8th year, the festival is by far the biggest and best food and drink in Norfolk.  It takes place in the spacious and stunning setting of the enormous 6 acre walled gardens; (which in themselves are a worth exploring for a few hours), bringing together all of our fellow producers for a veritable cornucopia of locally made, yummy edibles and drinkables. 

We'll be taking our usual selection of award winning small and medium sized pies: the oh so popular onion marmalade, the warming chilli, the smokey chorizo, our summer special 'Wiveton' (lemon, parsley and garlic) and the anything but traditional 'Naked'. Oh, and just a few of our delicious sausage rolls. 

The limited edition Piccalilli pie 

We're also have with us the rather sensational black pudding pork pie.  We've teamed up with Fruit Pig and included a generous slice of their very special, rare, black pudding.  But you'll have to be quick, we always sell out fast.

The festival is on Saturday 2nd and Sunday 3rd at Holkham Hall and is open 10am - 4pm.  Entry is free and includes the chance to see the beautiful gardens.   Car parking (right next to the gardens), is £3.  Dogs are welcome too.  

If you can't make it, worry not.  We're always sending pies out to our many stockists all over the country.  You can find them all here and, we also have our very own online pie shop so you can have the quintessential taste of Norfolk delivered to your door.

The lady and gentlemen of Holkham estate selling venison

The walled garden vineyard

Local honey

Candi, from Candi's Chutney

Wild Garlic Pork Pies

““For those who like their garlic strong, ramsons will prove magnetic” ”

— Richard Mabey, Food For Free

In Praise of North Norfolk

I just love where we make the pork pies, we're in old flint barns, in an Area Of Outstanding Natural Beauty, so surrounded by some of the best countryside in Norfolk and the UK, The River Glaven runs through it and the sea is just over there.

The Making of The Wild garlic Pork Pies

Little speaks of our glorious surroundings better than our Wild Garlic pork pies. Starting in March I take a basket, walk down the hill to our neighbours on The Bayfield Estate, Natural Surroundings, though the gardens, and into the wooded bit, beside the river, to see how "my" patch of Wild Garlic is doing.

The Art Of Wild Garlic Foraging

Once I think the leaves are big enough, with special permission, I take a basket down and carefully pick. Not too much from each plant and being very careful not to disturb the roots. I've always got an eye on making sure the patch stays strong and healthy for the rest of the season and next year, and the year after that, so I don't want to over-pick or damage any of the plants. I think of it a bit like farming. If you forage your local patch, please be kind to the plants too.

Then I take my pickings back up the hill to HQ and we wash and dry it and make it into our Spring special, Wild Garlic Pork Pies. We can only make as many as the woods provides, so it's first come, first served for the shops and pubs who buy them from us, but they're always very popular. And we only make them into small pies because the Wild Garlic is so precious. They're also available from us online - whilst stocks last...

Wild Garlic Pork Pie Mail Order

So. Head over to our Pies By Post shop and, for a very short while, you'll see one of the options is Wild Garlic Pork Pies. Unique and deliciously delivered to your door.

Natural Surroundings, our Bayfield neighbours

An Historical Pie

Why PIE?

First a small digression on Strangers. Or muse, if you will.

We're all feeling a bit jittery about the darker side of where 2016's politics has dragged us. I don't know if it should make me feel better or worse to know that nothing changes much, but one of Norwich's lovelier small medieval museums (full of food, textile and domestic history) is called Stranger's Hall. The name Strangers in Norwich dates back to the 16th century North European weavers who were invited over as persecuted refugees by an England which needed their wealth-creating skills, but still managed to make sure they were jolly well aware of their difference by calling them Strangers and sometimes giving them a very hard time. Those Strangers, bringing their canaries over here, eventually, as families and individuals, vanished into mainstream Norwich society whilst helping make the beautiful City the place it is today, still full of reference to those Strangers. Thus proving again that, wherever we live we'll never be free of immigrants because scratch the surface and, of course, we're all those immigrants. Us. Welcome Stranger.

WHICH BRINGS ME TO PIES. P.I.E.

P.I.E. and pie in Stranger's Hall

For long years I've been sitting in a particular traffic queue waiting for the lights to change, staring at Strangers Hall, one of Norwich's oldest buildings, and wondering why ever they had a little reproduction of a graphic saying PIE in the window. Why, why, why? Why not of course, but why? Apart from being an actual sign, it must be a sign. Was Stranger's Hall calling to me? Was Norwich trying to lure the piemaker after my own escape (back) to the country? The last few years of my city-living Norwich life had been on St Benedict's, in a 16th century house on a medieval street, a couple of dozen buildings away up the road so I was almost home.

And so it came about that, when we were doing a pie photoshoot, one rainy Friday, I remembered my siren PIE and we all trooped off to Strangers Hall to ask why. Why PIE? Why?

Actually, one of the first things you see in this fascinating building is a big table, groaning with large ornate pies, as part of a banquet from its Medieval and Tudor times. We felt quite at home, our pork pies have deliberate ingredient references to those times, especially at Christmas, when we include fruit such as figs and prunes and warming spices like cinnamon. But then the bombshell fell from the lips of the museum curator, who'd kindly invited us strangers in.

It wasn't PIE. Sorry? Not pie?

Yellow jumper courtesy of Working Title Clothing in Norwich

For all those years I'd been staring fondly at the picture of the little red, black and gold crest and it wasn't saying PIE to me. It was saying PJE. Or more specifically, Joseph and Emma Paine. 

What a thing. Joseph Paine was a hosier, he became wealthy on textiles (presumably with a bit of help from those refugee weavers), and lived in Strangers Hall, with Emma, from 1612 to 1628, popping his insignia over the fireplaces as he became wealthier, schmoozing his King with sacks of gold and becoming Mayor Paine. And cheekily making that insignia look a lot like PIE to catch out the innocent pie maker, centuries later. What a joker.

Anyway, I do strongly recommend spending a few fascinating hours in Stranger's Hall in Norwich, with its beautiful collections, food history, and garden and thank them very much for their friendly welcome, making a pie maker a little better informed and allowing us to take lovely pie photos there. 

To complete the PIE experience, you can buy our fine pork pies near to Stranger's Hall at Amaretto, The Rumsey Wells, Biddy's Tearoom, Clarke and Ravenscroft, or The Norwich Providor,

Or of course, from us online.

Photos by Jay Ner.

Top ten places to buy a piccalilli pork pie

Our brand new Piccalilli Pork Pies are extremely gorgeous and there's a bit of a clamour for them, so we thought you'd like to know the top ten (in no particular order!) places across the UK to get your hands on one (or two, or three...).

Back To The Garden (Letheringsett, Norfolk)

Algy's Farmshop (Bintree, Norfolk)

Eat17 - Walthamstow and Hackney shops (London)

The Green Grocers (Earlham Road, Norwich)

Harveys Butchers (Grove Road, Norwich)

NWT Cley Marshes Visitors Centre (Cley Norfolk)

Thyme Deli (Horwich, Lancashire)

Walsingham Farm Shop (Walsingham, Norfolk)

Vintage Deli Delights (Bourne, Lincolnshire)

Go buy!

Marry me

If not now, then when? And well... 
Who's honestly going to say no to you, with this?

Plus it's leap year.

You can order these better-than-diamonds pies (NB - diamonds are good too) by post or to collect from HQ, via our Celebration Pie page. We'll also be at the Norwich Farmer's Market at The Forum on Feb 13th and Burwash Larder, Cambridge on February 14th if you'd like to order and collect.

And because love isn't just for Valentine's Day, we'll have them available through the year. 

Or, if you'd prefer to express your love with the less committing pork pie, simply decorated with hearts, we'll have those with us too at Norwich and Cambridge in small and medium (whilst stocks last), or you can order a large one.