Quite a bit of time was spent listening to the great pie eating public so we could come up with the right mix of fillings. We discovered some simply wanted time-honoured classics, while others had a hankering for something a little bit different or even a touch of the exotic.

We also found out that people were keen on having a pie at different times of the day, which made us realise that we needed some combos for earlier in the day, as well as a range of different sizes, so that we had smaller snack sized products for between meals.

At this stage we went into a team huddle and brainstormed various ideas, the Brother Tom's ethos being that if something works well on its own, then it's even better in a pie. Next we selected the very best cuts of meat, following which we toiled away in the kitchen like whirling dervish, concocting various fillings, all packed with ingredients rich in provenance – be it award winning British real ales or the very best Greek feta cheese. These were then gently oven cooked in small batches to ensure intense flavours and beautifully tender meat and vegetables. After this we enlisted the palates of friends and family (including some PTD's) to tell us which fillings they liked the best, and any changes they'd like made, which we duly obliged.

As we've mentioned elsewhere, we hope at least some of our fillings whet your appetite, but if you've any great filling ideas that think we should add, give us a shout and we'll see what we can do.