To Celebrate British Pie Week, we are having our very own British Pie Weekend from 10th – 12th of March.
We have sourced some of the finest ingredients and created a selection of different pies, show casing different pastries, styles and techniques. We have continued the Bedford Lodge Hotel & Spa tradition of using local suppliers and the finest of local produce. “Marrfish” have had their boats out to bring us the freshest top catch and Phil Sands, has been sourcing some wonderful lamb for the Ale Cobbler.
The “pie or pye” originated in Egyptian times, with food being baked under a pastry top, This was thought to have been brought to England with the Romans and we took it to our hearts! The pie has formed the staple of many a working man’s diet. Now it is seeing a resurgence with many Artisan bakers. There are now such a variety of pastries and filling combinations, that keep this and exciting addition to the menu.
See our Pie Weekend Menu here…
Scallop, bacon & Black pudding
Baked under Filo leaves, Tomato confit
Sautéed Wild Mushrooms, Artichoke Ravioli (v)
Traditional Hand Raised Pork Pie
Suffolk Chutney & Pickles
Braised Suffolk Lamb, Leek & Adnams Ale Cobbler
East Cost Catch Pie
Topped with Suffolk Gold Mash, crushed Pea’s
Spinach, Feta & Shallot Pithier (v)
Mushroom & Garlic Cream
Bourbon vanilla ice cream
Salted Caramel sauce
Roasted Peach Pie
White Chocolate Anglaise
£28.50 per person
Some dishes may contain nuts or traces of nut oils. We cannot guarantee any of the wild game is totally free of lead shot. All the dishes on the menu are inclusive of VAT. We try and use sustainable fish wherever possible. A 10% discretionary service charge is added to all bills. Gratuities are paid directly to all the hotel staff without deductions. If you require further information on ingredients which may cause allergy or intolerance, please speak to your server before ordering your meal. **All dishes are subject to change at anytime
For bookings in Squires restaurant call 01638 663175