Customer Spotlight: Banks Bar Bistro


Ahead of Pie Week at the start of March, we have been talking to our favourite pie experts; Peter and Charlotte at Banks Bar Bistro to find out more about them, as well as a recipe for their delicious 'Tarty Apple' pie.

Tell us about Banks

Opened in December 1998, Banks Bar Bistro is a privately owned restaurant situated in a delightful Grade II Listed building in the heart of the Saxon town of Bishops Waltham, Hampshire. The restaurant offers dining on two floors and can seat up to 120 people for private parties, weddings and functions with al-fresco dining available in the summer months.

Chef-Patron, Peter Hayes started his career at the prestigious Chewton Glen Hotel in 1979 and has worked at some of the finest establishments drawing on his 40 years’ experience to create modern British cuisine with Continental influences. The high quality food is complimented by a carefully crafted and varied wine list featuring wines from around the world. Banks has become a standout local favourite where quality, service and value for money remain the hallmarks of this established restaurant and bar.

Father and daughter, Peter and Charlotte, along with their exceptional team offer a friendly, welcoming dining experience, serving excellent freshly prepared food. Peter and Charlotte bring their love of food and wine to their guests as well as their flare and experience.


Some of Peters Experience  

  • Chewton Glenn Hotel (1979)
  • Waterside Inn, Bray (Michel Roux ) 1983
  • Troisgros, Roanne-France (1982)
  • Luwtrenchard Manor, Devon (1986)

Charlottes Influences

  • Having been bought up within a family working environment of good food and hard work, Charlotte has followed in her parent’s footsteps and developed her own passion for food, wine and excellent service.
  • Charlotte has a strong interest in health, fitness and wellness, combining her time of working in the restaurant with her other role as a fitness trainer at Grayshott Spa (Surrey).


Why do you like working with Ellis?

  • Always forward thinking and offering new ideas
  • Pleasure to work with
  • Move with the times
  • Super efficiency
  • Happy to help the business to improve and develop
  • Excellent staff and customer service
  • Offer opportunities to develop skills and knowledge of staff


Tarty Apple pie (apple & crème patissiere 10 inch pie)


Sweet pastry (500g)

  • 300g flour
  • 150g butter
  • 100g sugar
  • 2 eggs

Pastry Cream

  • 300ml full fat milk
  • 1 vanilla pod
  • 2 egg yolks
  • 1 egg
  • 60g castor sugar
  • 30g flour
  • 15g cornflour

Apple filling 

  • 6 bramley apples, peeled cored and sliced
  • 50g caster sugar


  • Start by making the pastry. Gently rub the butter into the flour until it resembles fine breadcrumbs.
  • Add the sugar and then add the egg to bind it all together, wrap in clingfilm and leave to chill.
  • For the pastry cream, add the vanilla pod to the milk and gently bring to the boil. 
  • Whisk egg and yolks with sugar and then add the flour.
  • Whisk in boiling milk and add the cornflour.
  • Return to heat until it thickens.
  • Leave to cool.
  • For the apple filling, cook the apples and sugar until soft.
  • Next it's time to build the pie!
  • Ensure that everything has cooled before building the pie.
  • Cut the pasty in half and roll into a circle to fit the pastry ring.
  • Add the pastry cream and the apple filling and smooth.
  • Roll out the rest of the pastry and pop on top of the filling and seal the edges.
  • Brush with egg yolk and dust with sugar.
  • Cook at 190c Gas Mark 5 for 40 minutes or until golden brown.