Restaurant chain Wagamama is adding two Asian-inspired pies to its menu to mark British Pie Week.
In a partnership with Willy’s Pies, the restaurant has created a fusion of two of the nation’s favourite dishes to make the chicken katsu pie.
The pie, filled with succulent chicken and fresh vegetables, is paired with Wagamama’s zingy katsu side salad and “pink pickles”.
A plant-based pie with mushrooms, kimchi and edamame will also be available for vegan diners.
The unique mash-up will be available in 19 restaurants across the UK, including Brighton, with free samples being offered to the public in the city as part of the “Where’s Willy” tour.
Steve Mangleshot, global executive chef for Wagamama, said: “It was a lot of fun working with the brilliant Willy’s Pies team back in November when we created the chicken katsu pie.
“We’re thrilled to be bringing this hybrid and its new vegan counterpart to Wagamama’s across the UK.
“Collaborating with leading innovators like Willy and experimenting with talk-worthy dishes keeps Wagamama relevant and fresh.”
Will Lewis, founder of Willy’s Pies, said: “We wanted to make something fun and innovative, without compromising on the flavour or quality Willy’s Pies is known for.
“We’re so excited to take these on tour and see what the rest of the nation thinks.”
The chicken katsu pie is available now, with free samples being offered on March 15 in Jubilee Square from 11am to 3pm.
British Pie Week takes place from March 4 to March 10.
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