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Demand for these legendary pies has soared since a certain breakfast show DJ pronounced them ‘the best pork pies he’d ever tasted…’
Anne took over the business from Roy Porter when he retired after 53 years in the business in November 2016. She first started working in the shop on work experience almost 30 years ago, when she was just 14 and has been there ever since.
“We first started making pies after the chip shop across the road asked us if we could supply them,” explained Anne. “That was about 15 years ago and it’s grown and grown since then.
“All the meat comes from the same local farms that supply the rest of our meat – so we now exactly what goes into every single pie – and the pastry is made from scratch on the premises. We use a carefully balanced mixture of herbs and spices to season the meat. It’s not exactly a secret recipe, but we’re not going to be giving the exact ingredients any time soon!”
“We supply the Food Hall little individual pure pork pies and a big 5lb family-sized slicing pie with the traditional boiled free-range egg encased in the centre. These are ideal for picnics or family get-togethers.
“We’ve really had to ramp up production since Chris Evans was so enthusiastic about our pork pies on his Radio 2 Breakfast Show. Orders have increased 10-fold, which is keeping four staff extremely busy in the back kitchen.
“Pies are a big part of the business now. People are appearing in the shop from further afield just to buy a pie – it’s really put us on the map.”
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