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Brunch-time pies

Feb 14 2017

Ever since we created a breakfast pie for the 2011 Rugby World Cup we’ve wanted to make it a permanent fixture on our menu.

Infact, we’ve gone one step further and created two breakfast pies AND a full brunch menu to put them on!  Which means you don’t need to wait till lunch anymore for your Pieminister pie-fix.

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You’re probably wondering what goes into a brunch pie.  The Banger is packed with free range British pork sausage and smoked bacon in a béchamel sauce with a potato hash top. And vegetarians will love The Munch Brunch packed with smoked cheese, vegetarian sausage and chestnut mushrooms, topped with potato hash and crisp halloumi.

Both pies are served with a free range poached egg, slow roasted tomato and a side of homemade smoky baked beans.

If you don’t fancy pastry, we’ve got two delicious skillets to feast on.

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The Wild Brunch is made with the same key ingredients as The Banger pie and baked in a cast iron skillet and the vegetarian Cheese Louise is a skillet of baked halloumi, sweet onion and potato hash.  Both are served with a free range poached egg, slow roasted tomato and toast (ask for gluten free toast to turn your skillet into a GF option) and the Cheese Louise is finished with a skewer of crispy fried halloumi.

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Add a perfectly-brewed tea or coffee, real fresh fruit smoothie or our most excellent Bloody (or Virgin) Mary and you’ve got yourself a first-class brunch.

We’re firm believers that brunch should be a relaxed, lazy – and most importantly – an indulgent affair.  Just like our pies, this is a menu peppered with quality British, ethical ingredients, including free range British meat and artisan cheeses.

Our brunch is available in our Cardiff, Bristol, Leeds and Nottingham restaurants from this weekend (every Saturday and Sunday from 10am to 2pm). Book a table here.

#BangingBrunch

 

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