A Reading restaurant will be offering free samples of its latest creations tomorrow (Wednesday).
On February 29, wagamama and Willy’s Pies are set to roll out a fusion of two of the nation’s favourite dishes, the chicken katsu pie, and a plant-based pie with mushroom, kimchee and edamame in 19 locations across the country – including in Reading.
The partnership with the East London pastry genius was originally launched in wagamama’s noodle lab restaurant, and will be available for a limited time only.
Born during lockdown, Willy’s Pies celebrates the British traditional art of pie making, tapping into the comfort, nostalgia and satisfaction that good pies offer.
The partnership between wagamama and Willy’s Pies is the latest in a series of surprising and innovative fusions that have been popping up in recent months.
Will Lewis, the founder and head chef at Willy’s Pies, boasts a Michelin star resume, having served dishes at some of London’s finest dining establishments.
In this unique collaboration, these pioneers in food have come together to marry two iconic dishes and invent a future cult classic.
Centred around wagamama’s iconic katsu sauce, Willy’s Pies have packaged the legendary sauce within a flaky, indulgent pastry.
Inside, the pie is filled with succulent chicken and fresh vegetables. The pie is paired with wagamama’s zingy katsu side salad and ‘pink pickles’.
Following the success of the Chicken Katsu Pie, it’s joined on the menu by its plant-powered peer, the Mushroom, Kimchee and Edamame Pie.
Willy’s Pies and Steve Mangleshot, wagamama’s global executive chef, have created pastry magic, packing bold Asian flavours inside a vegan, flaky crust.
The mash-up will be available in 19 restaurants across the UK. Guests will be able to get their hands on the pies in locations including specific sites in London, Edinburgh, Glasgow, Birmingham, Manchester, Nottingham, Cardiff, Reading, Brighton, Southend and Chelmsford.*
Not only are Willy’s Pies and wagamama placing the pies on menus, but they’re also taking them on the ‘Where’s Willy’ tour, which kicks off in Reading.
Global executive chef, Steve Mangleshot, said: “It was a lot of fun working with the brilliant Will Lewis and the Willy’s Pies team back in November when we created the Chicken Katsu Pie for noodle lab.
“We’re thrilled to be bringing this iconic 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.”
Founder of Willy’s Pies, Will Lewis, added: “We’re so pleased to be working with wagamama again.
“A lot of hard work and careful consideration has gone into making these pies taste as great as they do.
“We’re so excited to take these on tour and see what the rest of the nation thinks.”
Samples will be available outside the Oracle on Broad Street between 11am and 3pm.
