Recipe for cranberry-topped game pies

With a passion for the rural community and an eye for quality local meat, fifth-generation Herefordshire farmer Anthony Legge founded butchers, deli and pie shop Legges of Bromyard in 2000. Fast-forward 15 years and Legges’ cuts take centre stage on dinner tables across the Midlands, and its handcrafted pies are being shipped to every corner of Britain.

Bromyard born and bred, Anthony wanted to give something back to his hometown when he finished his butcher’s training. He established Legges and worked hard to build a name and a niche in a county where reputation is everything. He is still proudly at the helm, stocking his shelves with delicious wares from more than 50 suppliers in Herefordshire alone, cooking up new ideas in the on-site kitchens, and exploring new meats and new potential.

A favourite since Roman times

The company’s commitment to sourcing locally is never more apparent than in its game pie. Game pies have been a staple on the British menu since Roman times — throughout the centuries, Brits have used the fantastic supply of meat and poultry surrounding them, and that certainly hasn’t changed now.

All the ingredients in Legges’ game pie come from Herefordshire, except the pheasant, which is shot at Shelsy in Worcestershire. The venison comes from Hampton Court at Hope-Under-Dinmore, while Ross-On-Wye provides the fantastic wild boar.

Here’s the recipe or buy the pies online

Anthony adds a little bacon, red onion and gherkin for a special Legges touch. Once cooked, it can be served with pickles, salad and hearty chips for real pie perfection.

If you want to have a go at making the pie yourself, here’s the recipe (see below) or you can purchase the cranberry-topped version online here at Legges of Bromyard.