Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry,[1] Maître Chef des Cuisines at the Savoy Hotel in London,[2][3] and appeared on the Savoy menu as "Le Lord Woolton Pie".[4] It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat.[5] It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who promoted the recipe after he became Minister of Food in 1940.