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Piglet’s make award winning pies for fans across the land. Our pies are still made to the same traditional recipes, that Jo designed, and we still make all our own fillings and finish them all by hand!
We make our own secret buttery pastry with herbs and special seasoning and finish all our pies with a dusting of sea salt and cracked black pepper.
All our meat is bought from UK farms, our Scottish Beef comes from 6 farms around Scotland including the Earl of Fife’s Estate. We use prime cuts that are diced by our local wholesale butcher.
Our food chain is 3 simple steps:
We use all local sources where possible of ingredients, our vegetables comes from grower and wholesale supplier in Hailsham, meat from Burgess Hill and we also use organic produce from the Goodwood Estate.
We are passionate about our pies, everyone who works with us or for us will either have had a hand in making or tasting our lovely Piglet wares.
Award Winning Champion Pie Slow cooked Scottish prime beef, from 6 farms around Scotland. Cooked in Harvey’s ale, red wine, our own stock made from local vegetable suppliers in Sussex. We cook our beef for over 4 hours until it melts and makes a lovely rich warming gravy.View in the Store
Champion Pie 2013 Our lovely slow cooked prime Scottish beef, cooked to our own recipe with the addition of a nice rich blue cheese. Lovely with a nice glass of red wine.View in the Store
Gold Winner and voted best Pie by Paul Holywood & Chris Evans Prime UK Chicken and Gammon, cooked in our own bechemel sauce with a dash of white wine, fresh herbs and leeks from Sussex vegetable suppliers.View in the Store
Gold Winner Prime UK Chicken poached in our lovely warming spicy balti sauce, with fresh peppers, onions and a touch of coriander.View in the Store