Heston Blumenthal, chef of Fat Duck ( the 3 Michelin starred restaurant and one of the top 3 in the world) and Dinner (which explores ancient British receipes) collaborated with high- end supermarket Waitrose to create a range of food products from condiments to pies. I have already reviewed his coriander and rose salt , Vanilla mayonnaise and Lapsang Souchong tea smoked salmon . The next one to try is steak, ale and kombu pie.
Kombu is a natural source of Umami, and is one of Heston’s favourite natural flavour enhancers. It is added to this otherwise traditional English pie in an attempt to create a twist. Did it work?
The crust of the pie did not go soggy after baking, which was good. The steak was tender and the gravy had good consistency. Unfortunately, it tasted very blend. There was no sparkle or magic in this pie.
I like the look of the box but I do not think I will buy it again. It is not worth it.
Winkypedia 
Overpriced and under flavoured. One piece of steak only and soggy pastry, MUCH better pies of this type available and why bother with Kombu? Ale is a great additive, mushrooms would have been a better addition, don’t bother!
I couldn’t agree more! It was a great disappointment.
My pie split open when I was putting onto my plate, and I looked at it in astonishment. Where was the ‘steak’? Loads of diced carrots, and some rather bland gravy, but couldn’t find the steak. I’d go further than saying it was a major disappointment – it was just stodge.
Oh dear. That’s very bad. perhaps we’d complain to Waitrose.