March is one of our favourite months of the year at Loci Pubs – we’re heading slowly into Spring and waving goodbye to the cold of winter, plus March is simply loaded with fantastic food celebrations. Join us at The Duke for these upcoming foodie occasions, or take a little inspiration for your own events at home.
We launched into March with British Pie Week, a celebration of great British eats. We created a brand new vegan pie at The Duke – vegan pastry filled with tender pulled jackfruit, and they went down a storm. We’ve also introduced our classic chicken and leek pie to the main menu, so you can continue to get your pie fix all month long. If you’re thinking about tackling your own pie making at home, here are a few top tips from our expert chefs:
– Always let your dough chill, but don’t try to shape it straight from the fridge. Ice cold dough will crack when you try to roll it.
– Don’t handle your pastry too much. Overworked dough can result in tough pastry, plus the heat from your hands will soften the dough and make it harder to roll and shape.
– Manage your filling. A super wet filling will cause the pastry to become soggy, but you also don’t want your pie to be dry. A good tip is to use roux-based sauces inside your pie, and gravy as an extra topping!
National Butcher’s Week
Running from 9th to 15th March, these are seven days dedicated to the craft of butchery, and the many amazing butchers left in the UK. Sadly, local butchers seem to be disappearing from our streets, which is why we’re proud to continue supporting a family-run business in the form of HG Walter. They rear, source and butcher all the truly amazing meat we use across the business – we wrote about them a little while ago, check it out!
Customers are currently obsessing over our beef short rib, provided by HG Walter from grass-fed cows in Scotland and Ireland. The ribs are beautifully marbled with fat, which results in meat that’s super flavourful and falls off the bone.
We’re also always hitting up the HG Walter team for the best possible steaks, cut from British beef and aged in their Himalayan salt room for a minimum of 30 days. We always have an amazing steak on our menu, whether it’s rib-eye or sirloin. Make sure you ask us about our tomahawk steaks for two next time you’re in as well – we often have some secret dishes ready to go for those in the know.
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