Mark Ainsbury and James Altham
D
C. BOOTHS CUMBRIAN CHICKEN, DRY CURED HAM AND LEEK PIE (194) Shortcrust pastry filled with British Cumbrian chicken breast and British dry-cured ham in a creamy wholegrain mustard and leek sauce, finished with a puff pastry lid. Weight 1kg - Serves 4 to 6 £12 D. BOOTHS STEAK AND BLACK ALE PIE (193) Shortcrust pastry filled with British beef steak and diced root vegetables in a rich Lancaster black ale gravy, finished with a puff pastry lid. Weight 1kg - Serves 4 to 6 £12
AWARD WINNING PIES FROM Althams
With over 160 years of family tradition and excellence, it’s no surprise that Booths work closely with Althams given the similarities; two businesses centred around strong family values and honest hard work. The fifth generation family-business, now run by James and Rick Altham, was star ted by local farmer Thomas in 1856 when he opened the family’s first butcher shop in Poulton-le-Sands. “It’s amazing to see how far we’ve come from being just a small family butcher’s shop, it’s a credit to each generation. We’ve all left our own individual mark on the development and growth of the business which is something that will only continue” says James. Champions of provenance, it comes as no surprise that each product is traditionally cooked by talented, experienced chefs using locally sourced ingredients. Our award-winning Blue Cow Pie is made using locally sourced Garstang Blue Cheese, and our Steak and Ale Pie using Lancaster Black Beer. “Great food is one of life’s pleasures. Every mouthful should be memorable” says Mark Ainsbury, Sales Manager. And it couldn’t be more evident that Althams’ passion lies in the products they create.
143
Made with FlippingBook - Online catalogs