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!

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