Forget the hounds, ride out to this pub

In a moment, we'll get into a disquisition on the peculiar anatomy of the Scotch egg (best finished with a dab of Coleman's Hot Mustard) and the curious etymology, as provided by bartender Allen Hudson, of the seafood "Luxury Pie" that's making its debut on the spring menu, and - well, why not? - I'll be happy to taste a bit of the sticky toffee pudding.