From The Heart of the Fens

The potatoes in the photo started their journey in Scotland, where the farmers purchase good quality seed potatoes which have a reputation throughout the World for being the finest available

From The Heart of the Fens
Maris Piper seed potatoes

After a few weeks of preparation the potato seeds are planted early spring into the soft, dark and peaty Fenland soil, formed in the Fenland area over thousands of years making the soil the most fertile in the World, and prized by farmers for its rich organic and high nutrient contents.
I must turn the potatoes into mash without losing any flavour but more importantly replicating a taste and texture of the London Pie and Mash Shops of the 1940 ~ 1960’s. At time of writing not even a handful of Traditional Pie and Mash Shops use this process that can take up to 48 hours. A taste that many whom where brought up on Pie and Mash will recognise the distinct flavour and texture, giving them a ‘WOW’ taste memory Blast from the Past. The process has taken me years to perfect and with the Fenland potatoes I have done just that!

Eel Pie Tester’n’Taster for Two

I give you the opportunity to experience this eminent Eel Pie which is baked in my large tins. The ingredients include fresh chopped eel with cuts of smoked eel throughout mixed in a blend of traditional herbs and spices. I am the only pie maker in the UK producing  this historic pie on a hand made commercial scale.

Package includes 2 Eel Pies each with Double Mash and 5 large cuts Stewed Eels in Liquor; also includes 2 PieShop minced beef pies 2 Mash and Liquor (A DoubleDouble). Click any photo below for sideshow

Photos of Pie Shops Past

Started this Photographic blog in August 2019 I hope to compile a collection of the early be it Eel Houses – Pie and Eels or Pie and Mash Shops. Click Image to start sideshow