In Celebration of British Pie Week

Eyes on the pies

It’s eyes on the pies this month as we celebrate British Pie Week from 3rd to 9th March 2025.

Here at Frank Dale Foodservice we’re very partial to a pie. And judging by the number of mini pies we manufacture each year, our customers are partial to a pie too!

We reckon we sell more than 100,000 pies every year.

According to the organisers of British Pie Week, the definition of a pie is ‘a filling totally encased in pastry and baked’. Our Frank Dale Foodservice mini pies definitely fit the bill.

British Pies

A mixed pack of ready-cooked mini pies, baked in our in-house golden shortcrust pastry and topped with a puff pastry lid, each case features 24 beef and ale and 24 chicken and tarragon mini pies. We use British beef in our Frank Dale beef and ale mini pies. And we use British chicken in the Frank Dale chicken and tarragon pies, which are topped with parsley.

Our mini pies simply need heating and eating before serving. Choose them to enhance a buffet at weddings, wakes, business and corporate lunches, graduations and more.

During British Pie Week or at any other time of year, pies are a big favourite with Brits. And we can understand why!

Event Catering

When event catering, it’s sometimes great to have a mix of hot and cold buffet items. Our savoury range of catering supplies and canapés for the food service sector includes our heat and eat mini pies, plus other heat and eat buffet products like mini cottage pies, mini Yorkshire puddings with beef and horseradish, and mini cheese and bacon bites.

Our Frank Dale mini cottage pies are a lighter option than our mini savoury pies – ideal for customers who are mindful of their choices.

We also have a range of thaw and serve savoury miniatures too, such as mini quiches and mini smoked salmon and cream cheese bagels.

As an event caterer producing mini pies and much more for the UK food service and catering sector, we’ve got a wide and delicious range of savoury buffet products available. Take a look here.

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