About our Porlock pie + the recipe too!

Barrie Tucker

Published by: Barrie Tucker

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.


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