What’s not to love about a nutrient-dense array of swede, potato, carrots, purée cauliflower, and fresh herbs nestled underneath a flaky crust? Woolton Pie has become one of the most popular dishes on the Grand Divan’s menu, and while we wish we could say we invented it, alas, it has a long and illustrious history all its own that dates back to the darkest days of World War II.
A Savoy Creation
It’s the brainchild of the late François Latry, who was the head chef at the Savoy Hotel in the 1930s. He named his creation after Frederick Marquis, 1st Earl of Woolton, who was named the Minister of Food in 1940.
A dish designed for wartime
The dish was designed to be flexible; the diced veg (which, back then, was cooked in thickened vegetable water and mixed with rolled oats and spring onions) could be subbed in and out depending on what was available. No wonder Woolton Pie became popular during the war far beyond the banquettes of the Savoy, where it was grandly called ‘Le Lord Woolton Pie.’
From wartime favourite to Grand Divan classic
The minister was known to enjoy his at public events, and photographs of him licking his lips were believed to boost morale in difficult times. It fell out of favour after the Blitz, but it is enjoying a new period of popularity here at the Grand Divan — and we hope you enjoy it as much as we do.
