Chantelle Ludski started out studying law and in September 1999, whilst still at business school, she started the UK's first organic café and called it 'Fresh! Naturally Organic'.
After building the business to a small chain of four organic cafes, Chantelle decided to expand the business so she started supplying her healthy organic sandwiches and salads to organic food stores and other shops.
Chantelle won The Soil Association 'Business Person of the Year' award in 2001 and her company was a finalist in the 2006 Organic Industry Awards. Everything is organic and in bio-degradable or compostable packaging.
Organic, free range chicken, leek and mushroom pie in rich, buttery short crust pastry. "All our chicken comes from free range flocks in Pembrokeshire," says Chantelle, who makes them and carefully selects all the ingredients. "The marriage of these flavourful birds with soft leeks and tarragon in a creamy white wine sauce is one made in heaven!"
We wouldn't challenge that - and nor did the judges at the 2009 British Pie Awards as this pie came back with a medal!
Chicken, Mushroom and Leek filling (63.2%) (Chicken thigh meat [25%], Button Mushrooms [20%], Leek [14%], Olive oil, Salt, Pepper, Mixed dried herbs, Garlic, Flour, Dried tarragon, White wine, Chicken stock, Double cream, Lemon juice), Pastry (36.1%) (Flour, Butter, Egg yolk, Water, Salt), Egg (0.7%)
Dietary information: Contains Gluten, Egg, Milk. May contain traces of Nuts, Sesame.
Nutritional Information per 100g/ml
Energy (kJ): 1,116.00
Energy (kcal): 267.00
Protein (g): 7.10
Carbohydrate (g): 24.50
Fat (g): 16.00
Keep refrigerated. This pie can be frozen, but needs to be consumed within 3 months. Defrost thoroughly before cooking.
To cook remove packaging, pre-heat a baking tray in oven at 190C/375F/gas mark 5, once baking tray has been heated place the pie on the tray in oven on middle shelf for 20 minutes or until the product is piping hot!