Comfort food and community spirit combine to great effect as the annual Pie Festival returns to the Black Friar pub in Salford.
Now in its fourth year, the event runs until the end of February, offering homemade savoury and dessert pies priced at £10 each to help locals and visitors get through the winter months.
Each week features new pie varieties and themed nights, with live music from local bands on selected evenings.
Diners can enjoy classics like steak and ale, chicken and mushroom, or vegan options, all served in the pub’s historic bar area with a choice of sides.
Dessert fans aren’t left out either, with sweet options such as apple crumble and chocolate brownie pies rounding out the menu.
General manager Rob Orme said the festival has become more than just about food. It has grown into a regular social event for locals, offering an affordable night out with friends and families in a relaxed, historic setting.
This year’s most popular option is the mushroom keema pie.
When asked how the flavours are chosen, Orme said: ”We allow a lot of autonomy to our chefs and kitchen team. I just get to taste them.
“It’s the responsibility of our head chef Gerdas and our executive chef Ben and all the guys in there.”
He added that giving the kitchen team creative freedom has helped keep the menu fresh and encouraged experimentation with new flavours each year.
Orme said footfall has increased every year over the last five, with the festival helping to attract more customers on weekday evenings and turning the pub into a go‑to spot for pie lovers across Salford and Greater Manchester.
The success of the festival has also raised the possibility of expanding the concept. Orme said there is a chance the Pie Festival could move to The Horse and Jockey in Chorlton next year, following strong responses at The Black Friar. He added that if the idea proves popular, it could become a regular feature across both venues.
During a recent visit, the daily special lamb shank pie (£20 with mash and gravy) was rich and tender, with a deep flavour that justified the price. Service was friendly, and despite the lunchtime crowd, the atmosphere remained relaxed. The Mississippi mud pie dessert was indulgent and chocolate‑based, rounding off the meal well.
The Black Friar’s Pie Festival runs until the end of February. Details of dates, times, and the full pie menu can be found at: theblackfriarsalford.co.uk