It is very possibly one of the best pies we've ever made, using tender, slow-cooked top rump steak, meaty portobello mushrooms and Spitfire Ale. On top of each pie is a small, Spitfire plane cut from shortcrust pastry.
Most importantly, from every portion sold, 25 pence will be donated to the RAFBF, which supports serving and former RAF personnel and their families. The RAFBF spends around £20 million each year helping over 60,000 people.
Photographed in front of a Hercules C130 aircraft at RAF Brize Norton trying a Steak & Spitfire Ale Pie are Flight Lieutenant Ric Campbell (L) and Sergeant Ali Hedworth (R) from 47 Squadron, RAF Brize Norton.