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With British Pie Week looming, our kitchen brigade locked horns over the questions that divide the nation: full crust or pastry lid, gravy or liquor, and where exactly peas belong. We conducted a rigorous taste test. There were casualties.
Chatburn sits slap on the Pendle Way, and for centuries that's meant one thing: muddy boots on our doorstep and a pint waiting on the bar. We dig into the footpath's history and what it means for a village pub like ours.
We spent a wet Tuesday afternoon elbow-deep in the Clitheroe archives, tracing The Brown Cow back through landlord records, wartime ration books and one very stern Victorian tenant. Here's what 150 years of pints, punters and paper trails revealed — and we'd love your memories to fill in the gaps.
Anyone can put steak and ale pie on a menu. Doing it properly — the pastry, the gravy, the sheer architectural integrity of the thing — is another matter entirely. Here's our kitchen's unfiltered take on seven winter classics, and where we think we've earned our stripes.