All our pies are made in-house by our team of chefs using our high quality meats. Our sauces are made from our home made stocks for the best flavour and our pastry uses either real butter or fresh lard for a traditional style pie.

We have portion sized pies such as our classic Steak & Kidney Pie, a Chicken, Ham Hock & Leek or our best selling Steak & Stout Pie, as well as a ‘ready to cook’ Beef Wellington for a fine dining meal at home.

At Sloane’s, we use an old ‘John Hunt of Bolton’ pie press for our pies. It’s a cast iron, hand-crank press that we brought over from the UK and had reconditioned here. The pastry is worked less when pressed, and the end product is a pie with inch-perfect thickness. It’s a great old-fashioned piece of machinery that has not changed much in a century. The company is well known for supplying companies in the bakery and food processing industry, both large and small. It continues to be a family-owned and run business with the fourth generation actively involved.

At Sloane’s we offer various pork pies including traditional pork pies, our Gala Pie, Pork & Pistachio en Croute, and our Chicken, Pork & Cranberry en Croute. All are set in aspic and wrapped in pastry.

Our team of chefs make all our pies in-house using our high-quality meats. Furthermore, they make our sauces from our home-made stocks for the best flavour and our pastry uses either real butter or fresh lard for a traditional style pie