Award winning chefs from the Red Lion, High Lane, have created the perfect pie to accompany Robinsons Old Tom Ale.
The critically acclaimed Robinsons pub, situated between Disley and Hazel Grove, served the ultimate challenge to its chefs just in time for Great British Pie Week. The task was to create a brand new pie that is the ‘purr-fect’ accompaniment to Robinsons’ favourite superior dark ale, Old Tom, and multiple winner of the World’s Best Ale award at the World Beer Awards.
“Creating a pie to accompany such a legendary ale which has been brewed to the same recipe for over 100 years was a great task” said Steve Pilling, Operator of the Red Lion. “We knew our chefs were more than up for the challenge of taking on such an iconic staple of British brewing.”
The clash of culinary prowess saw owner, Steve Pilling, judge over the proceedings as teams from neighbouring Damson restaurant and the Red Lion battled against each other to see whose signature pastry would rise to the top and ultimately win a place on the permanent menu.
With stiff competition and reputations at stake it was Simon Stanley, head chef of the Red Lion, who led by example and emerged victorious with his trademark ‘Pigeon Pie’.
No stranger to high pressure situations Simon, former prodigy of revered chef Raymond Blanc and Marco Pierre White, has already developed a reputation for delivering innovative fine dining across the North West and it was his passion for local and seasonal produce that gave him the winning edge with the judges.
The pie is made from Cheshire’s finest game which is enhanced by selected spices, wrapped in buttery puff pastry and baked to a golden perfection. The delicacy of the dish accompanies the strength of Robinsons Old Tom ale, combining the perfect blend of bitterness and warming pepper. The match made in food heaven has already caught the eye of food lovers and critics alike, being heralded as a ‘show stopper’ by Manchester’s former ‘Queen of Puddings’, Mary-Rose ‘Su-Su’ Edgecombe and Peter O’Grady – founders of the Market Restaurant in Manchester’s affluent Northern Quarter.
“Simon’s ‘Pigeon Pie’ is splendid - the perfect marriage of a succulent, juicy filling encased in a light and lovely puff pastry case. Served with a side of mash potato, chestnuts, thyme and Madeira; this is a truly delicious pie,” said Peter. “We would have been proud to serve this as the main course at one of our famous Pudding Club events in Manchester. Matching the course with Robinsons Old Tom is a stroke of sheer genius and the combination would be very hard to beat.”
“We are always trying to raise the bar,” said Steve, “producing this delicious pie served with fantastic beer is a great achievement and joins the Red Lion’s already excellent pie offering.”
Commenting on the extensive offering of pies at the Red Lion, Su-Su said: “the whole philosophy of quality pies has found a true home at the Red Lion, High Lane. The filling to pastry ratio is perfect and the creativeness of the chefs has created a pie triumph!”
Closing, ‘the Queen of Puddings’ exclaimed: “The Red Lion is the King of pies!”