How Porlock Pie came about…

Porlock born Barrie Tucker and Head Chef at The Luttrell Arms Hotel has been working closely with several local suppliers to produce the first ever “Porlock Pie”. The idea began when community run Porlock Bay Oysters announced they had sufficient enough numbers to harvest and begin commercially operating. Based on the concept of a traditional beef, ale and oyster pie, Barrie’s Porlock venison marries Porlock oysters with Exmoor Red Venison and local Exmoor Beast Ale. This isn’t your ordinary pie as it brings together Exmoor produce, celebrates the handwork of the local community and is a step in the right direction for putting Exmoor on the culinary map – It tastes pretty good too – but don’t just take our word for it, pop in to the Luttrell Arms and order it from our brand new bar menu.

Porlock Pie Recipe

Ingredients for the pie filling:
2 x onions and banana shallot, finely chopped
pinch of thyme and rosemary finely chopped
2 x carrots, finely diced
2 x parsnips, finely diced
1 x celeriac, finely diced
salt and pepper
1 bottle of Exmoor Beast Ale
150ml beef stock
16 large Porlock oysters
450g diced Exmoor venison
Shortcrust pastry (you can make your own or buy pre-rolled).

Method

Preheat your oven to 180°C. Sweat down the onions, shallot and add thyme and rosemary. Add the carrot, parsnip and celeriac and cook until soft. Add the Exmoor Beast ale, seasoning, beef stock and reduce for a thick gravy. Then add the venison and oysters. Line each pie dish or mould with pastry – fill and place pie lid on with a little egg wash and cook for 20 minutes until pastry is golden-brown.

Image Credit: Julia Amies-Green Photography.