RENOWNED restaurateur Marco Pierre White said he will keep British favourite on the menu of his Bridgwater business with Pie Week just around the corner.

The first week of March has become well known as being British Pie Week and Mr White believes the British public should now give some much-needed appreciation to what is now regarded as one of the country’s favourite dishes.

Mr White said: “Britain is a pie loving nation and there is a wide variety of flavours and types dating back centuries and means pies will definitely remain on offer for my customers at my Steakhouse Bar and Grill in Bridgwater.

“There’s a story behind almost every pie with most recipes originating from the working classes around the 1700s and 1800s.

“Cottage pie, shepherd’s pie and fish pie always come high on people’s favourite lists, while chicken and mushroom pie is another English classic from the 1800s. I’d also add in there Lancashire hot pot, steak and ale pie and Oxtail and kidney pudding.”

Bridgwater Mercury:

The famed chef believes that despite the change in tastes, there remains a lot of interest in more traditional foods and this is where the humble pie is holding its own.

With pies potentially losing out to the new wave of eating habits, the no-nonsense restaurateur is keen to point out that he will not be taking pies off any of his restaurant menus anytime soon such as his Mr Lamb’s Shepherd's Pie and The English House Chicken & Leek Pie.

According to Pierre White, the secret to a great pie is using good quality ingredients that are so versatile, can be made from almost anything depending on taste.

He added: “Traditionally both Shepherd’s and Cottage Pies were made using leftover roasted meat, either beef or mutton, with mashed potato as a rather ingenious pie crust.

“The use of raw meat is a more recent addition – back in 1791 when the first reference to this most English of dishes was noted, using raw meat would have been unthinkable. Not much can beat a good Shepherd’s Pie and I’ve had it on the menu at many of my restaurants for years.

“It is a dish welcomed by paupers and kings alike and it’s the perfect TV supper dish served with a spoonful or two or peas.

“With so many great pies and recipes out there, it really is down to personal preference, or you can just pop into one of my restaurants and let us do the work.”

For further information visit www.mpwrestaurants.co.uk/our-brands/steakhouse-bar-and-grill/bridgwater