Brand new hot pie stall and farm shop opening on Norwich Market
- Credit: Copyright: Archant 2018
Walsingham Farm Shop will open a stall selling their produce and hot pies on Norwich Market this November.
Ooh, nothing beats the comfort of a gravy laden, piping hot pie on a blustering winter's day does it? As of mid-November you'll be able to warm your cockles on the treat in the heart of Norwich as Walsingham Farm Shop officially opens a pie stall and micro farm shop on the city's market (Row F, stalls 124 and 125).
The shop, known county-wide for its award-winning pies and produce, was approached by Norwich City Council to take on a permanent stall following a very successful pop-up shop during British Pie Week in March this year.
Sam Bagge of Walsingham Farm Shop said the team (who take over the lease mid-October) are relishing the opportunity to bring their offering to an even bigger foodie audience.
Key to the stall will be the deli, jam-packed with seasonal treats cooked from scratch by the Walsingham team. 'Everything in the counter will be made by us,' Sam says excitedly. 'So our traditional sausage roll will be there, and an onion marmalade one made using Candi's Chutney. There'll be our Norfolk pasty, using beef off the estate and local vegetables and we do a barbecue pulled pork pasty using Tim Allen's pork.'
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That's not to mention the Scotch eggs (there's a veggie one made with a bhaji type mix rolled in toasted nuts), frittatas, deli sandwiches, and salads – changing with the seasons – or the homemade cakes.
On the farm shop side, shoppers will be able to use the stall to find local steak, sausages and more in the chiller, as well as a range of local products lining the shelves.
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But the crowning glory has to be the pie shop. Walsingham has a strong reputation for its excellent pastry-covered savouries.
'That's going to be a big thing for us,' Sam adds. 'You'll be able to eat in the stall or take it away. There'll be three to four hot pies, changing with the seasons, and we'll be offering those with homemade mash and sides, like Bace's mushy peas. And we're going to do our own gravy – so we'll have beef gravy, chicken gravy, and liquor like in East London pie shops.'
As well as a vegan pie (theirs is especially tasty), during the opening month of November Sam expects the pie stall to brim with lusciously meaty options which reflect the game season. 'We'll definitely be doing a venison pie, and swapping that regularly with a game pie. And we'll probably have our minced beef and onion hot pot pie, and chicken and ham hock pie, which one a Great Taste award this year.
'We can't wait to get started.'
The stall will be open from Tuesday to Saturday, 10am to 4pm, from the middle of November. Watch this space for the opening date.