Baking Christmas

If Christmas has an edible shape, then turkey, sprout and mince pie vie for ascendancy.  The sprout is the grocer’s domain, turkey we’ll leave to others, but mince pies, glorious mince pies – from smell, to taste, from touch, to shape, they are Christmas.  All wrapped up in a perfectly formed pastry package.

And we’ve been baking some fabulous heritage mince pies.  Made with our own hand made mince meat, locally churned butter, and of course, a generous slug of Harvey’s Christmas Ale.  Perfect.

Don’t just take our word for it – we may be slightly biased – take a peek behind the scenes and see what you think (it’s worth a couple if minutes of anyone’s time).

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