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Celebrate British Pie Week at The Wolseley City
A little history
Our neighbourhood has long been linked to Britain’s beloved pie – originally a rustic food staple favoured for its portability and filling nature. Unlike the classic British pie, a version of which has been around since Roman times, those that evolved around the City’s outskirts in Victorian times were sold in carts by Pie Men. Usually filled with eel, locally sourced from the Thames, they were encased in a thick pastry and suet crust and sold plentifully around the East End.
Eventually, this street food, popular with hungry workers, found a permanent home in a number of Pie & Mash shops, the first of which was opened in 1844 by Henry Blanchard at 101 Union Street in Southwark, just across London Bridge. Known as Eel Pie House, Henry’s shop, and many others like it, became a thriving part of the community and the pies they served gradually evolved to contain meat fillings, often served with mash and parsley gravy, known colloquially as liquor, with jellied eel on the side.
Inspired by heritage
These days, A well-made pie and mash has become a delicacy among those seeking a flavourful taste of the East End, with only a handful of shops still serving this classic, made daily on the premises. Still beloved by locals and those that work in the City, including Monument and Bank, it’s a dish that’s both warming and nostalgic.
Pie and Mash with Parsley Liquor will be served all week during 2025’s British Pie Week at The Wolseley City. Expect a traditional minced beef pie with buttery mashed potatoes, parsley liquor and – for a twist – chilli vinegar, in honour of the area’s culinary roots. It joins another menu staple of ours, the Monument Fish Pie, a favourite among our guests.
