At Lucky Saint, we believe the greatest reward of drinking is the social connection, not the alcohol.
We sat down with some of our favourite pubs, bars, and restaurants to understand how they create moments of social connection in their venues.
This week we visited The Barley Mow - recent winners of Best Pub In London - where General Manager George told us more about their approach to hospitality, Casual Excellence...
The Ultimate Pie & Mash Recipe
If you can't wait to get down to The Barley Mow to taste their fantastic lunch menu, they've exclusively given us their Pie & Mash recipe for you to create at home.
The Barley Mow Beef Shin Pie (Best served with mash)
Beef Mix Ingredients (10 portions):
- 75ml – Vegetable Oil
- 750g – Beef Mince
- 750g – Beef Shin
- 250g – Onions
- 3 – Garlic Cloves
- 2 – Picked Sprigs of Thyme
- 25g – English Mustard
- 500ml – Red Wine
- 500ml – Beef Jus
- 500ml – Chicken Stock
- 100ml -Worcestershire Sauce
- 100g – Roasted Bone Marrow
- Salt & Pepper
Method:
Heat the vegetable oil in a heavy-bottomed pan, add the beef shin and brown off, add the mince and cook until browned, add the chopped onions, thyme and garlic, and cook until soft. Add red wine and reduce right down.
Add the mustard, beef jus, chicken stock and Worcestershire sauce. Cook out on
a low temperature for 2-3 hours until reduced & thickened. The beef should be tender. Adjust the seasoning. Add the roast bone marrow and chill.
Suet Crust for the Pastry Base:
Ingredients:
- 800g Self-raising flour
- 300g Shredded vegetable Suet
- 300ml Cold Water
- 5g Maldon Salt
Method:
To make the suet crust base, put the self-raising flour, suet and a couple of pinches of salt into a bowl and use your fingers to mix together. Once the mixture represents bread crumbs use the water to pull together and add to your pie tins with the chilled pie mix. Puff pastry lid, and enjoy.
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