Wagamama has announced an exciting, limited-edition collaboration with East London pastry genius, Willy’s Pies. In this exciting partnership, the two food innovators have brought together their most celebrated dishes to create the Chicken Katsu Pie. The Chicken Katsu pie will be available for a limited time exclusively from Noodle Lab at the Great Marlborough Street restaurant, which is Wagamama’s hub of creativity and experimentation.
Born during lockdown, Willy’s Pies celebrates the British traditional art of pie making, tapping into the comfort, nostalgia and satisfaction that good pies offer. In this unique collaboration these pioneers in food have married two of the nation’s favourite dishes, the chicken pie, with the Katsu Curry – creating the Chicken Katsu pie.
“We’re proud to be working with wagamama on this proper winter warmer of a pie. Katsu curry in pastry, what more do you want? It’s been a long time coming so we’re excited to finally get it out there.”
Owner of Willy’s Pies, Willy
Centred around Wagamama’s iconic katsu sauce, Willy has packaged the legendary sauce within a flaky, indulgent pastry. Inside, the pie is filled with succulent chicken and fresh vegetables. The pie is paired with Wagamama’s zingy katsu side salad which includes the current social media sensation, ‘pink pickles’.
Wagamama’s Noodle Lab is the hub of food innovation and trends in the UK and acts as the chefs’ playground, a space for endless recipe and idea testing, allowing wagamama to tap into cultural conversations, experiment with cutting edge sustainable solutions, groundbreaking and talk worthy dishes.
Global Executive Chef, Steve Mangleshot comments, “It has been a lot of fun working with the talented Willy and the Willy’s Pies team to create this iconic hybrid of one of the nation’s favourite foods. Collaborations with leading innovators in food and drink such as Willy, challenge the team to be creative and serve relevant, interesting and unique dishes, inspiring and influencing the food we serve across all wagamama restaurants.”
The noodle lab menu will keep wagamama’s promise to be 50% plant-based and will feature wagamama classics such as the katsu curry, yaki soba and crispy chilli mushrooms.
The Chicken Katsu Pie will be available from Wednesday 15th November until early 2024 at wagamama noodle lab, 42 Great Marlborough St, London.
