Ahhh pies... The ultimate British classic. Right next to bangers and mash, the full english and fish and chips. People fight over who’s right and who’s wrong when coming to a pie’s overall makeup, its essential accomplishments and basically who does it best.

In my eyes, the pie has been neglected in the south. Whilst I’m not slagging off the London restaurant scene I have been a part of for so many years; I will slag off the mainstream, run of mill, cheap, boring stuff available in supermarkets. A proper pie is a culinary masterclass when done to perfection, but when done poorly, it’s mocked, put-down and ridiculed, and rightly so.

Half the battle we've had since starting Willy’s pies, a business founded in the depths of lockdown after being furloughed as a chef, is convincing people good food, made well, does (unfortunately) come at a price.

Basically we aren’t a cheap, generic pie brand. To make and eat a good pie, you need good ingredients. A cheap pie looks like its stuffed with dog food because, well, it sort of is. A good pie is about good produce, treated with respect, and cooked with care. The payoff is quality, and that’s what has kept Willy’s Pies chugging along as long as it has.

Oh and by the way, We’ve got Ian Wright on board…