British Pie Week 2026: Where restaurants are celebrating Britain’s classic dish
British Pie Week 2026 runs from Monday, March 2 to Sunday, March 8, giving chefs and operators across the UK the perfect opportunity to showcase one of Britain’s most beloved dishes.
Few menu items deliver the same combination of heritage, flavour and profitability as a well-made pie. From traditional pub favourites to elevated restaurant interpretations, pies remain a staple of British hospitality.
Across London and beyond, restaurants, pubs and hotels are embracing the week with limited-edition pies, chef collaborations and seasonal menus, proving that this humble dish continues to inspire both chefs and diners.
northern-inspired trio at Rosi at The Beaumont Mayfair
At Rosi at The Beaumont Mayfair, culinary director Lisa Goodwin-Allen is celebrating British Pie Week with a menu inspired by the comforting dishes of northern England.
The limited-edition trio begins with a Gala pie served with piccalilli and little gem, followed by a Lancashire favourite: butter pie with triple-cooked chips and curry sauce, a dish deeply rooted in northern pub culture.
To finish, guests are served a classic banoffee pie, bringing a nostalgic British dessert into the Pie Week celebration.
Running from February 25 to March 11, the menu reflects the growing trend of restaurants using Pie Week as an opportunity to highlight regional British cooking and traditional comfort food.
sharing pie at The Wigmore at The Langham
At The Wigmore, the acclaimed London pub at The Langham hotel, pies take centre stage throughout March.
The kitchen has introduced a minted lamb shank sharing pie designed as a centrepiece for four diners.
The pie combines slow-braised lamb shank with caramelised pearl onions and Chantenay carrots, encased in golden pastry and served alongside mash, triple-cooked chips and charred hispi cabbage.
Priced at £70 and limited to six pies per day, the dish reflects the pub’s reputation for refined takes on British classics.
Seasonal classics at Coworth Park’s The Barn
At The Barn at Coworth Park, executive chef Adam Smith is showcasing a dedicated Pie Week menu highlighting both traditional and luxury fillings.
The dishes include:
• Smoked haddock and lobster pie
• Oxtail and oyster pie
• Coworth shepherd’s pie
• Yorkshire rhubarb and custard pie
Set within the original barn frame of the Dorchester Collection hotel near Ascot, the restaurant blends rustic British comfort food with seasonal produce and refined technique.
Kerridge restaurants go head-to-head
British Pie Week has inspired a friendly rivalry between two venues connected to Tom Kerridge.
From March 2 to March 8, diners at The Chalk Freehouse and Kerridge’s Bar & Grill can vote for their favourite limited-edition pie.
At The Chalk Freehouse, head chef Tom De Keyser presents a pie filled with slow-cooked West Country pork shoulder, black pudding and spiced cauliflower, served with curried gravy.
At Kerridge’s Bar & Grill, bar chef Tom Childs counters with a braised brisket and onion pie, accompanied by horseradish mash and parsley liquor.
The most popular pie will remain on both menus after the competition ends.
Willy’s Pies and Guinness collaboration at The Prince
In west London, The Prince is celebrating Pie Week with a collaboration between London pie bakery Willy’s Pies and Guinness.
Two pies headline the menu:
• Ox cheek and Guinness pie featuring slow-braised beef in stout gravy
• Cauliflower, leek and cheddar pie combining roasted cauliflower with cheddar sauce and Dijon mustard
Both dishes are served with mash or chips, broccoli and gravy, highlighting the classic pairing of pie and stout that has long defined British pub dining.
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Kanishka introduces a seafood sharing pie with an Indian twist
At Kanishka in Mayfair, chef patron Atul Kochhar is marking British Pie Week with a limited-edition Seafood Pie designed for sharing.
Created for two guests, the dish brings together the comfort of a traditional British pie with Atul’s signature coastal Indian influences. Beneath a golden crown of piped and torched mash sits a richly spiced seafood filling, delivering bold flavour while maintaining the familiarity of a classic pie format.
To add a playful element to the experience, every order of the Seafood Pie comes with a Kanishka Pie Scratch Card, giving diners the chance to win arrival drinks, 10 percent off their food bill, or even a complimentary pie.
Located on Maddox Street in Mayfair, Kanishka is known for celebrating the lesser-explored regions of India while pairing vibrant regional flavours with premium British produce. The Pie Week special offers a creative interpretation of a British classic, viewed through the lens of Atul’s distinctive Indian cooking style.
Seven chefs, seven pies – Cubitt House’s Pie Week celebration
London pub group Cubitt House is marking British Pie Week with a chef collaboration titled Seven Pies, Seven Chefs, Seven Days.
Chef director Ben Tish has invited guest chefs to design a pie for each day of the week, served across the group’s pubs.
Highlights include:
• Shin of beef pie by David Stevens
• Boeuf bourguignon pie by Aurelien Durand
• Mapo tofu pie by Ana da Costa
• Beef and prune pie by Jago Rackham
• Rabbit, pancetta and nettle pie by Oli Brown
• Slow-cooked mutton pie with M.Manze pie shop
• Beef and Guinness pie by Robin Gill
Guests can also enjoy a pie and a pint for £15, reinforcing the traditional pairing that remains central to British pub culture.
Pie Week inspiration for chefs
For chefs looking to join the celebrations, British Pie Week is also an opportunity to revisit classic recipes or experiment with new fillings.
The Staff Canteen recipe archive includes a number of chef-led pastry dishes and savoury pies that can inspire seasonal menus.
Check them out here.
These dishes show how pies can move seamlessly from pub menus to modern restaurant kitchens.
Why British Pie Week works for hospitality
British Pie Week continues to grow in popularity across UK hospitality for several reasons.
Strong margins
Pies allow chefs to utilise slow-cooked cuts, seasonal vegetables and pastry, creating dishes with strong profit potential.
Versatility
From luxury seafood pies to plant-based vegetable fillings, the format adapts easily to modern menus.
Guest familiarity
Few dishes resonate with British diners quite like a well-made pie, making them easy to promote during quieter trading periods.
A dish that still defines British comfort food
More than a seasonal promotion, British Pie Week highlights the enduring role of pies in British food culture.
Whether served in a country pub, a five-star hotel or a modern restaurant, pies remain a symbol of comfort, craft and tradition.
For chefs, it is an opportunity to celebrate a dish that continues to evolve while remaining unmistakably British.
And for diners, it is the perfect excuse to enjoy one of the UK’s most satisfying plates of food.
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