After establishing themselves as a main player in the world of pies back in 2003, Pieminster restaurants have popped up all around the country. Tristan Hogg and Jon Simon are the duo behind Pieminster, and felt inspired by the pie culture when travelling in Australia over twenty years ago, to give the humble British pie a bit of a facelift. Over the years the brand has grown significantly, and now they employ around 300 people. Pieminster's pies are still made in the Bristol kitchens, using high quality ingredients to ensure the finest pie eating experience for customers.
The restaurant's range of pies include OG flavours that have remained popular since Pieminster's early days, meaty and veggie favourites, plant based recipes and tasty new specials. The most classic of all, perhaps, is the moo, a British beef steak and craft ale pie, with a vegan option available in the mooless moo. The Kevin is a pie stuffed with chestnut mushroom, tomato and quinoa, and the Heidi features a filling of goat's cheese with sweet potato and spinach. Mediterranean inspired filo pies are light and crispy, bursting with flavour and can be enjoyed hot or cold. The maroc star is filled with Moroccan-spiced carrot, spinach and chickpea, and there's a light and refreshing spinach, feta cheese, kale, lemon and garlic option on offer, too. The ranger, moo and mooless moo can all be enjoyed with gluten free pastry, and are certified by Coeliac UK. The handy pies are Pieminster's candidates for pies on the move, with options of steak and peppercorn, chicken