A traditional dinner of double pie and mash with liquor.
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The Modern Cockney Festival is welcoming Londoners to the first-ever National pie’n’mash week. The week is running from the 11th March till the 17th.
Pie and Mash shops have been an important part of the East End’s heritage since the 1800s
Traditional pie’n’mash consists of a beef mince pie with mash in a parsley sauce, known as liquor. It is often accompanied with jellied eels.
It promises to “spread the love, passion and pleasure” of what Cockneys all the “food of Gods”.
The week includes a range of live and online events which include competitions and family fun.
Tonight sees an online event consisting of history, poetry, and humour of “our favourite food”. It will look at how pie’n’mash came to be, and at its heritage.
Guests include the social historian Doctor Stuart Freedman, poets Chip Hamer and Tim Wells, and comedian Alan Bissel.
Dr Freedman states the social importance of pie’n’mash, saying “It is the original food of the poor in London. It has an interesting history in terms of food itself. About the eels, about the pies, where those pies came from. Why people ate eels, [and] why people ate shellfish for example.
Pie’n’mash ticks loads of boxes in terms of social history, I guess because it gives us a frame to examine a culture that is still very important to some people for [a range of] very different reasons”.
A campaign, aimed at Steve Barclay (the Secretary of State for the Environment, Food and Rural Affairs) hopes to give the Cockney staple protected regional food status.
Campaign supporter Terry Carney, who runs the Pie & Mash Appreciation Society on Facebook says, “If the Cornish can protect their pasties, and the Cumberlanders their sausages, why not the Cockneys with our pie’n’mash?”
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HeadlineModern Cockney Festival honours an East End favourite dish
Short HeadlineThe first ever national pie'n'mash week in East London
StandfirstNational pie’n’mash Week is part of the month-long Modern Cockney Festival.
The Modern Cockney Festival is welcoming Londoners to the first-ever National pie’n’mash week. The week is running from the 11th March till the 17th.
Pie and Mash shops have been an important part of the East End’s heritage since the 1800s
Traditional pie’n’mash consists of a beef mince pie with mash in a parsley sauce, known as liquor. It is often accompanied with jellied eels.
It promises to “spread the love, passion and pleasure” of what Cockneys all the “food of Gods”.
The week includes a range of live and online events which include competitions and family fun.
Tonight sees an online event consisting of history, poetry, and humour of “our favourite food”. It will look at how pie’n’mash came to be, and at its heritage.
Guests include the social historian Doctor Stuart Freedman, poets Chip Hamer and Tim Wells, and comedian Alan Bissel.
Dr Freedman states the social importance of pie’n’mash, saying “It is the original food of the poor in London. It has an interesting history in terms of food itself. About the eels, about the pies, where those pies came from. Why people ate eels, [and] why people ate shellfish for example.
Pie’n’mash ticks loads of boxes in terms of social history, I guess because it gives us a frame to examine a culture that is still very important to some people for [a range of] very different reasons”.
A campaign, aimed at Steve Barclay (the Secretary of State for the Environment, Food and Rural Affairs) hopes to give the Cockney staple protected regional food status.
Campaign supporter Terry Carney, who runs the Pie & Mash Appreciation Society on Facebook says, “If the Cornish can protect their pasties, and the Cumberlanders their sausages, why not the Cockneys with our pie’n’mash?”
