A complete meal in a flaky shortcrust shell, the lunch of choice in Britain since the 1300s, made fresh in Chicago.
Meat or vegetable filling and potato, sealed in a crimped half-moon and baked golden. It stays hot for ages, you don't need a fork, and it doesn't fall apart in your hand, which is exactly why it turns up at our markets, our office lunches, and (often) the late-night station at our weddings.
Beef, potato, carrot and onion with a hint of mustard.
Tender chicken with buttered leeks, potato and carrot.
Broccoli, cauliflower, potato, carrot, spinach, onion & mozzarella.
Lamb and rosemary with a hint of garlic, potato and carrot.
A different guest flavour every single week, dreamed up by Chef Pam herself. Follow along on Instagram for the reveal, and come early, because these are the ones that sell out first.
Past guests have included…
Hot Honey Chicken with Sweet Potato & Georgia Peach Salsa · French Brie with Plum Sauce · Chicken Tikka, and plenty more on the way.
Follow @chefpamscateringWe sell out most weekends, get there early for the Guest Pasty.
All season long through October. Come hungry, come early.
Late-night pasty stations are one of our most-requested wedding & party add-ons, and a guaranteed crowd-pleaser.