Our pies in your pub
We’ve been supplying our award-winning pies to pubs for 15 years. As you would expect, we know lots about pies but we also know a fair bit about pubs. Our family has two pubs, a catering company and a polo club.  So we understand about food and drink and once in partnership with you, we share all that we’ve learned. 
 
What’s the most common complaint we hear from publicans? “It takes the chef so long to make a batch of pies” – the next most common? “We can’t get a decent margin on our pies”. Well, we can help with both of these issues. Say goodbye to:
·       Hours of chef time spent on just one item – ie pies
·       The ‘go to’ offering of steak & ale that excites no customer
·       Putting pies at the bottom of the menu because they can’t achieve a great margin.
Our pies sell on average £6.00 more on a pub menu simply because they are top quality and offer something very different. Your margin is so much greater – we’re all about boosting your bottom line.
 
So, who buys Pompidou pies? Besides pubs, we supply farm shops, delis, wedding caterers and leisure outlets. Pierre Koffman (lately of French fries fame) is one of our fans. We’ve even supplied the King at his Highgrove home!
 
A pie for every season
Our pies divide into the ‘dark side’ and the ‘light side’. The dark stock-based fillings are the shin of beef, wild boar & chorizo and our Cotswold venison.  They sell strongly all year, but are particularly good in autumn and winter. The lighter pies are cream based; Breton chicken, tartiflette and golden beet & bean. They too sell all year round, but offer the additional versality of being able to be served cold; a quiche with a lid, so work very well as a spring and summer pie.
 
How our pies work on a pub menu
Naturally our pies pair beautifully with mash, gravy and peas, but we say that there’s life beyond this classic. Make the most of the potential of an unbeatable margin: imagine our Cotswold venison in cider, accompanied by root mash, sage & onion gravy and savoy cabbage with carraway butter. The same cost as mash and gravy, but this dish sounds significantly more tempting and truly different.

Similarly, how about our Breton chicken with gammon & apple in cider pie, served with spinach gnocchi, choucroute & leek oil. Not only actually cheaper than mash, gnocchi takes just one minute to cook and could be done by the KP.
These are just two from many menu ideas we’d love to share with you!