Special scouse Liver-pie from Carringtons to celebrate British pie week

Last week, was British Pie Week and Carringtons Catering marked the occasion with the creation of a special Liver-Pie to celebrate the favourite British bite.

The super pie was filled with Liverpool’s most famous dish, Scouse and was created by the Roby Mill firm director and Master Chef of Great Britain, Darren Wynn especially for Pie Week.

Darren said:

“We like to get creative in the kitchen whether it is for a wedding, corporate function or other large scale event and thought what better than to create a special pie just for Liverpool.

“The filling is a mixture of skirt of beef, potatoes, carrots and onions, together with a splash of local Liverpool beer.”

There is new research which reveals that 75% of people enjoy a pie at least once a month, and with British Pie Week growing each year, pie-eaters everywhere are seeking their ultimate pie perfection.

Darren added:

“The great thing about pies is that they are great for sharing and everyone can have a slice of the action! They work with a majority of fillings but we’re certain this new variation will become a new favourite when it comes to this staple in British food.”

Carringtons have worked with many high profile clients during their 25 years in business including royals, sports related personalities and authorities. In 2008, they were be nominated as the caterer for the official opening dinner for the Liverpool Capital of
Culture celebrations.

They currently work with Liverpool Town Hall, St Georges Hall and the Floral Pavilion in New Brighton, to name a few.

For more information visit www.carringtons-catering.co.uk

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