These shops are social anchors. They’ve survived wars, recessions, and the rise of fast food chains because they offer genuine hospitality. You’ll see pensioners chatting with builders, and young couples discovering the magic of a proper pie. It’s one of the few places left where a friendly nod is the standard greeting.
Fun fact: the pie and mash shop tradition was born out of necessity. Eels were abundant in the River Thames, making them cheap and filling for the city’s poor. Today, that same humble meal has become a symbol of resilience and community. Ordering a pie is like shaking hands with the past.
New pie and mash shop Betty's in Guildhall Street, Folkestone, is to
Practical Tips for the Pie Pilgrim
First, bring cash. Many of the oldest, most authentic shops still don’t take cards. It’s part of their charming, stubborn character. Second, go early—most shops close by mid-afternoon, or even earlier if they sell out. Lunchtime is prime time, so aim for 11:30 a.m. to beat the queue.
Look for a shop that makes its own pastry in-house. A good pie should have a golden, crisp crust that flakes at the touch. If the mash is buttery and the liquor is vibrant green, you’ve hit gold. Also, check the eels: fresh and local means you’re eating like a true Londoner.
