The fry-up pie is here to bring the country together in one pastry union

In case you missed it, it’s British Pie Week. 

Perhaps you did miss it because you were all too busy voting for cottage pie as the county’s favourite pie and shitting all over the actual concept of pie. 

As a nation, we’re losing grip.

What we really need is something to unite our interests. Like a fry-up, in a pie. 

The "Brekkie Pie" is the brainchild of chef Chris Kennedy at Oxfordshire-based restaurant group House of Jacob and is quite possibly the ultimate hangover cure.  

It comprises of all the ingredients you'd typically find in an English fry up — bacon, fried egg, sausage, baked beans, mushrooms, tomatoes and HP sauce.

“We wanted to do something a little different to celebrate this special week, and what better dish to incorporate into a buttery pastry case than the classic English fry-up?

“We layered tomato, baked beans, black pudding, bacon chop, fried egg and HP gravy into the our vintage John Hunt pie press, so when you cut into it every element is perfectly stacked.”

The pie is up for grabs at Jacob’s Inn, Jacobs& Field, Jacobs Brasserie and The Woodstock Arms until the end of the week. 

“We’ll be serving it with a side HP gravy for dipping," said Kennedy. 

Wait, what? Gravy? On breakfast?

We were this close to a bright future for Britain.