"The London-based, chef-founded pie shop is returning to Brooklyn for a one-day-only pop-up at Layla on Sunday, February 22, bringing the proper, gravy-forward comfort food that has quietly been winning converts on the other side of the Atlantic. Founders Will Lewis and Josh Barnard will both be in town for the event to defend their British cuisine on American soil."
"This isn't Willy's first New York City rodeo. Last year's pop-up sold out within 24 hours, a strong showing for a food category many Americans still associate with soggy pastry and questionable fillings. This year's menu sticks to a single, focused offering: a chicken, pancetta and tarragon pie, served the correct way-with mash, gravy and buttered greens. It's classic British comfort food, made with restaurant-level technique."
"Willy's Pies got its start as a lockdown project in London, launched after Lewis was furloughed from his chef job and decided to channel his frustration into pastry. What started as a delivery-only operation has since grown into a full-scale, chef-led business producing around 10,000 pies a week, all still hand-pressed, made with in-house stock and filled with high-quality British and Irish meat."
Willy's Pies will hold a one-day pop-up at Layla in Brooklyn on Sunday, February 22, with founders Will Lewis and Josh Barnard attending. The event features a single menu item: a chicken, pancetta and tarragon pie served with mash, gravy and buttered greens. Last year’s New York pop-up sold out within 24 hours, reflecting strong interest. The business began as a lockdown project when Lewis was furloughed and has expanded into a chef-led operation producing about 10,000 hand-pressed pies per week using in-house stock and British and Irish meats. No permanent U.S. presence exists.
Read at Time Out New York
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