A Lancashire chef has created the world's most expensive pie, costing more than 1,000 a slice.
Spencer Burge, head chef at the Fence Gate near Burnley, made the pie using Wagyu beef fillet, rare matsutake mushrooms from China (picked under armed guard), 1982 Chteau Mouton Rothschild, French Bleus mushrooms and black winter truffles.
The pie was finished off with a layer of gold leaf and served with vintage Champagne.
Restaurateur and owner Kevin Berkins said: "We were approached by a group of Lancashire businessmen to create an exclusive dish and this is what we came up with."
Ingredients (for 8 portions)
2.5kg fillet of Wagyu beef, 553
1.5kg matsutake mushrooms, 2,250
2 bottles 1982 Chteau Mouton-Rothschild, 4,300
250g French Bleus mushrooms, 13
100g winter black truffle, 84
Gold leaf, 300
Shallots, flour, egg, fresh herbs, 5
2 bottles Louis Roederer Cristal Ros, 690
Total cost: 8,195