As this thread is coincidentally ongoing at the time I read it, here is an extract from Giles Coren's restaurant column in Saturday's Times Magazine:

"··· started with a Herefordshire snail and bacon pie so big that Desperate Dan would have belched and pushed it away before he was halfway through. All it lacked was a pair of feelers sticking out to go the full Cow Pie. A preposterous starter. But wonderful eating: full of fat English snails, rich and gutsy under thick, shiny pastry."

YUM!

~Michael~