Berners Tavern at The London Edition is handing its signature pork pie to three UK chefs as part of a month-long residency series.

Andy Beynon will kick off the series, followed by Ben Tish in November and Tom Kitchin in January, with each chef putting their own spin on the Berners Tavern classic. The series will culminate in March 2027 with a dedicated Pie Week, bringing all four creations together on the menu. Each pie will feature on the menu for one month, with £5 from every pie sold donated to charity partner Magic Breakfast.

Kicking off the series is Andy Beynon, chef-owner of one-Michelin-starred Behind in London Fields. Known for his precise, seafood-led cooking, Beynon brings that same sensibility to his take on the pork pie, built around lobster, anchovies, garlic, preserved lemon and shallots. Flat-leaf parsley, chervil, tarragon and capers add freshness, while a Chardonnay and red wine vinegar dressing cuts through the richness. A lobster stock and bisque form the jelly and glaze, finishing the pie with a deep, savoury shine.

“Who doesn’t love a good pie? I wanted to take something quintessentially British and give it a bit of a seafood twist,” he explains. “Berners Tavern has such a great heritage of doing classic dishes brilliantly, so it felt like the perfect place to have a bit of fun with the format.”

The series continues with Ben Tish, Chef Director of Cubitt House. Known for his bold, produce-driven cooking across the Cubitt House pubs, Tish will bring a festive-inspired take to the collaboration with an Iberico pork, quince and rosemary pie.

Rounding out the series is Tom Kitchin, chef and owner of The Kitchin and The Scran & Scallie in Scotland and a champion of “from nature to plate” cooking. Reflecting his focus on quality ingredients native to Scotland, Kitchin will create a game terrine using whole wild game at the peak of its season.