Pie and Mash is quite simply the most traditional food that
London has to offer. Forget your chip shops and burger bars, "Eel
Pie and Mash Houses" have been around
since the 18th century - the first ones opening in pre-Dickensian
and Victorian London.
One of the major influences over the food
traditions in London was the river Thames. It provided fish, both
fresh and salt water, meat, vegetables and fruit were transported
from around Britain, and spices and exotic foods from all over the
world. The importance of the trading ships and the great markets
like Billingsgate, Spitalfield and Smithfield can be seen in the
names of roads in the East End, such as Bread Street, Milk Street
and Fish Street.
Perhaps the most famous London dish is the Cockney
speciality, jellied eels, caught locally and further out in the
Thames Estuary. Made by boiling the eels with plenty of herbs and
allowing small pieces to cool and form their own jelly (or by adding
a helping portion of using gelatine). The taste is similar to that
of pickled herring, but the softer texture can put people off.
The other great working class tradition is pie and
mash. Historically, the pies were made from scraps of beef and
vegetables, leftovers or from the local markets, under a pastry
crust. The mashed potatoes were liberally covered in parsley gravy
or "liquor". There has been a great revival in these dishes and
quite a number of Pie ‘n’ Mash
restaurants can now be found across London.
The Goddard's
Pie and Mash business was founded in 1890 by Albert Goddard in
Evelyn Street, Deptford, London.
www.pieshop.co.uk |