Sir Peter Percy's Pie

During my training as a pub manager I was taught how to run a profitable food business and part of that tutoring took place in Canterbury in Kent. The pub where I was placed played host to a large number of foreign tourists as well as the locals.

On Sunday lunchtimes there was always a traditional roast dinner on the menu with a choice of beef, turkey, pork or ham, with all the trimmings. On Monday the cold meats were sliced and went out on the salad bar. Then, on Tuesday, the remaining meat scraps, along with cheese crumbs and roasted vegetables were chopped up, mixed with a béchamel sauce, baked with a pastry lid and Sir Peter Percy Pie went on the menu.

To anyone who asked, the recipe for the pie had been handed down through the generations and was the Cook’s jealously guarded secret. Part of the tradition was that it was only ever served on a Tuesday in honour of Sir Percy, though why that was exactly; no-one was quite sure.

The tourists loved it and even some of the locals would make a point of coming in for the Tuesday treat. The only problem came when a busier than usual Sunday meant that the Pie had to be made from fresh, as it was never quite as good.