Fry up in a pie, anyone? Oxford based restaurant group, House of Jacob, is flying the flag for British Pie Week by offering a ‘pie for all occasions’ until March 12. They have created three specials to cover breakfast, lunch and dinner so everyone can get a slice, with their most unique being The ‘Brekkie Pie’ – a full English breakfast. In a pie.

With new research revealing that 75% of people enjoy a pie at least once a month, the brains behind the Brekkie Pie, Executive Head Chef Chris Kennedy, wanted to merge two British favourites into ‘one, delicious union’.

He commented: “British Pie Week is music to our ears here at the House of Jacob group. We wanted to do something a little different to celebrate this special week, and what better dish to incorporate into a buttery pastry case than the classic English Fry Up?

"We layered tomato, baked beans, black pudding, bacon chop, fried egg and HP gravy into the our vintage John Hunt pie press, so when you cut into it every element is perfectly stacked. We’ll be serving it with a side HP gravy for dipping. They will go perfectly washed down with our Spicy Bloody Mary.”

The group, founded by Damion Farah and Johnny Pugsley, are also offering a Steak & Guinness pie for lunch, and the classic Lemon Meringue pie for dessert.

To try the ‘Brekkie Pie’, visit any of their venues below all of next week between 9am and 10pm: Jacob’s Inn (Wolvercote)

Jacobs& Field (Headington), Jacobs Brasserie (was Jacob's Chophouse in Headington but since a recent refurb has changed its name and fare) and The Woodstock Arms.

Jack Greenall from Smoke and Thyme is pleased to announce the launch of Localvore Lunches, an upcoming collaboration with Silvie, homegrown cafe and bakery, taking place at their Iffley road premises on the first Sunday of each month, starting this month.

The fixed price Localvore Lunch set menu will consist of a seasonally changing selection of imaginative vegetable dishes, grown within a day’s walk of where it’s being served, selected at its peak and cooked in the way that shows it off at its absolute best. Local food co-op Cultivate, who get the majority of their stock from farms within 25 miles of Oxford, will be helping with sourcing and the outstanding Silvie bakery team will be providing dessert (take-home options available). Although the all vegetable menu is designed to work alone, for the die-hard carnivores, Jack will also be preparing a monthly roast which can be ordered as a side dish to the main menu.

Price: £25 for the vegetable set menu, £6 supplement for a side plate of meat.

Jack Greenall said: “I’m incredibly pleased to be partnering with Silvie. With Locavore Lunches I hope to continue my mission of encouraging people to see the potential for fruit and vegetables to be stars of the plate, not just a supporting player to the meat. The March-May season may be known as the "hungry gap" for fresh produce, but I intend to prove there's still loads of amazing fruit and vegetable grown in allotments, gardens and farms within a handful of miles of Oxford.” Full food blog to follow in next few weeks.

The Oxford City Guild of Chefs 50th Anniversary Dinner, is being held at Christchurch College on March 18.

Most colleges catering teams will be represented to see how another college produces and serves a formal Banquet. It is a Black Tie event, with a drinks reception and held at a different college every year. Each year has a raffle, this year raising money for OOSO (Oxford, Oesophagus, Stomach Organisation).