A double layer of thick, chunky steak, surrounded by rich tasty gravy lapping away at it like waves against a shoreline. The pie has the signature pastry cow on top with an A on it but it is a very thorough, multi-layered, slightly flaky pastry and the cow cuts in half easily: often these novelty pastry bits refuse to cut and make a mess of the pie, not today! It’s brimming with flavour and a full blooded steak taste, punctuated with the faintest hint of ale and gravy, thick, almost to the point of becoming jelly.