Magpye is a small-batch plant-based pie producer based in Northumberland, UK. The company was founded in 2019 by Chris and Sarah Fryer, who began baking pies in their kitchen before moving the business to a dedicated unit.
Despite the arrival of the pandemic in 2020, Magpye continued to see success and has since won multiple awards. This includes a silver and two bronzes at the British Pie Awards 2024, for the company’s Cauliflower Cheeze Pie, Potato Dauphinoise Pie, and Chickn, and Leek & Bacun Pie respectively.
Magpye recently moved into a new, larger production space at Vallum Farm — a site that is home to several artisan businesses — and has received support from economic regeneration company Advance Northumberland. This will allow the company to develop more flavours, expand its distribution network, and improve its baking processes.
Sustainable ingredients
Notably, Magpye’s pies are free of palm oil, an ingredient commonly used to make pastry. Instead, the company uses a coconut-based vegan butter, along with organic, regeneratively farmed flour. The products also have recyclable, biodegradable, and compostable packaging.
Currently, the pies are available from online vegan supermarket Mighty Plants, as well as several independent stores and food service locations in the north of England. Additionally, they are supplied to the vegan and sustainable football club Forest Green Rovers FC.
“Relocating to Northumberland marks a fresh chapter for Magpye, under the wide skies and amidst the inspiring landscape that fuels our creativity,” said Chris Fryer. “We’ve already felt a warm welcome and immense support from Advance Northumberland, whose encouragement has been as satisfying as the fillings in our pies.”
