NOW SERVING PIE
SLOANE’S HANDMADE PIES ARE WORTH PULLING UP A CHAIR FOR
Whenever you hear the word “sausage” in Bangkok, there’s a 95% chance of the word “Sloane’s” being attached to it.
Joe Sloane entered the Bangkok food scene around six years ago with his now famous Cumberland sausage. At first, he sold to teachers in international schools, then parents, followed by his chef friends and soon people all over the capital were buying his sausages. Sloane’s has become synonymous with the word sausage. “We now have 40 different types of sausages and 100 products, along with special products we make for chefs,” says Sloane.
But that’s not all. He has recently ventured into the pie business, which was a staple meal for London’s working class in the 19th century (That’s a bit of pie history for you). Though sausages, smoked bacon and ham have always been the biggest sellers, they are now having to compete for shelf space with the new range of hot and cold pies.
Part of the reason Sloane decided to branch out to pies is because he buys the entire pig or cow for his other products. “We can sell a lot of steaks, striploin, rib eye and fillets but there is a lot more to a cow than just that. We already cure loads of brisket for our corned beef and pastrami but it’s hard to sell shank and shin. This is why we make our beef pie.”
For the beef pies, the shank is diced and braised for four hours in red wine along with other condiments before becoming the utterly scrumptious Beef, red wine & mushroom pie (B195). All the pies are given that extra bit of love with the dough being kneaded with lard. For you pie novices, here’s my #ProTip: The beef pie should be heated thoroughly (preferably in an oven) and served with gravy and veggies, mashed or roasted potatoes. Since this particular pie already has a gravy, I would suggest eating it with some Spicy tomato chutney (B195), also from Sloane’s.
The other hot pies include the Chicken, hamhock and leek (B195), which follows the same heating principle as the beef. Only difference being that it would be delightful with an accompanying sauce of Cranberry and orange (B195). For those who like game, Sloane’s also does quail, Guinea fowl and duck, all which have a little bit of pork.
From the cold pie selection, I had a slice of the Pork & Pistachio en croûte (B180) and the Gala pie (B160), which is basically a pork pie with an egg running through it. Serving note: Both should be eaten cold as the jelly between the pastry and the stuffing will melt if heated. Usually eaten with ploughman’s bread and piccalilli or some nice Farmhouse Chutney (B195) and a glass of cider. Beef pie dinner or pork pie lunch? Sloane’s got it all.
My only note would be that each pie should come with a serving suggest (hint above), for those who would like to try pies but don’t know where to begin.
All Sloane’s products are made using ethically-sourced, local ingredients and free-range meats from small high-welfare farms across Thailand. Products are sold at Villa Market, Gourmet Market, Passion Delivery, Palio Robbie or on www.sloanes. co.th. Email sales@sloanes.co.th, call 02-398-2294/5, 02-398-2201 or Line sloanesbkk.