My local bakery here in Dublin was run by an elderly man from Rutland. In addition to bread, he sold pork pies - but only on Saturdays for some reason. They were DELICIOUS. He used sage and parsley in the filling, not just salt and pepper. M&S pork pies aren't a patch on them. The baker, a Mr Hepplewhite, sadly passed away a couple of years ago. RIP
Would dearly love to watch this whole series again. Such a time capsule. I loved listening to Derek Cooper'on The Food Program on Radio 4, what a fantastic voice
Memories of making a genuine pork pie Very manual but made with ❤ Derek Cooper I remember watching him on TV And Keith Floyd They were characters ❤️❤️❤️❤️🏴🏴🏴👍 👍 👍 😃😃
A big wedge of Melton Mowbray, a chunk of extra mature red Leicester, a thick slice of crusty farmhouse with real butter, a generous blob of. Piccalilli and I am In heaven.
Sounds Yummy Yummy That’s my kind of pub lunch I think I heard a news report in the last few weeks about a famous pork pie shop closing I’m not sure where in the places known for making them like Leicester etc 😃😃❤️❤️👍 👍 🏴🏴
Not to mention river-caught salmon, Cumberland & Lincolnshire sausages, hot buttered crumpets, scones with clotted cream & home made jam, Lancashire hotpot and the Birmingham Balti.
Some of the highest quality meat in the world, island nation so huge range of seafood, beautiful seasonal produce. The stereotype is outdated parroted by idiots.
@@smudger671 Yeah, I understand that a lot of people don't like it. I don't know if it's the gelatinous texture that some people don't like, or the flavour, or both.
Back then if you lived outwith that area Melton Mowbray pies were only available in delicatessens. I remember Saxby's were a delicious treat for this teenage lad.
Pork production is often found in Cheese making areas, as the Pigs can utilise the waste whey, that is full of protein. Similar to the Parma Ham and Parmigiano Reggiano cheese region of Italy.
I don't know about you, but my mouth is watering watching this! A good pint and a slice of pie. Throw in a couple of silver skin pickled onions and I'm in heaven!
@@MrDantyson It's incredible how little people who claim to want to return to the "good old days" actually know about the histories of their various countries.
Not sure if this helps, but recently I’ve been living abit more simply… inspired by days gone by… I’ve switched to a flip phone, use cash, stopped using social media (other than TH-cam, of course, I have set up a desktop situation so after a while I get uncomfortable and move away, to stop endless scrolling), I buy the paper to get my news and my mental health has never been better - I have found we really are in control with our lives, even if these days, it doesn’t feel like we are.
1980 not 2000 but yes. I guess when I was in grade school in the midwest US things were still simple - TV and Nintendo but no internet - but it would have been interesting to actually live it as an adult.
Is that Bailey from Upper Broughton, he made the best pork pies, sadly no more. My dad knew him, he used to take pork pies and potted beef down to the Stute on a Friday night.
If only the world was so simple today without the need to mass produce for the masses, the time and care to produce this exquisite pie is fading in the current era what a shame...
It pains me to admit we don’t have pork pies as good as this in New Zealand. The only times I get to enjoy them is on the increasingly rare occasions I visit England and am able to pick some up at Fortnums (I’m not going all the way oop North just to satisfy my pie cravings at the source). I have had pretty good pork pies in Sydney, but I don’t get to go there very much either now. I found the butcher’s remarks about using meat from pigs that died happy were interesting, and I suspect it really does make a difference. Also, I don’t entirely agree with his claim to only use the simplest seasoning - I’ve had a pie that had a small amount of anchovy sauce in the filling, and it was a noticeable improvement. Some Kiwis are so used to hot beef pies they can’t accomodate the idea of enjoying a cold pork pie with aspic, garnished with a little Colman’s mustard and perhaps horseradish and washed down with a room temperature pint of bitter. More fool them!
It's hard to believe that back in the day, some slaughterhouses had such unsanitary conditions that they led to outbreaks of botulism and salmonella. Thankfully, we've come a long way since then, with strict health and safety standards ensuring that the food we consume is safe and hygienic. It's a testament to the power of progress and the importance of prioritizing public health and well-being.
I get my meat from a small country butcher in the midwest US. Carcasses and quarters hanging in the 80 year old cooler, original meat grinder and giant butcher table behind the counter. Everything's fresh. It's roughly in between this video and modern practices, but the quality is always great and nobody gets sick. That's not scalable, so factory food is a necessity of modern life, but it's nice to avoid it for my meat at least.
Right, here's the plan. First, we go in there and get wrecked, then we eat a pork pie, then we drop some Surmontil-50's each. That way we'll miss out on Monday and come up smiling Tuesday morning
These pies look DELICIOUS 😋 the ones you get now from most supermarkets are vile 🤮 there is definitely a difference between things made by hand from love vs mass produced without a care in a factory.
@@NormaStitz-w1fthat's true but with Sainsbury's Tesco Morrisons Asda Waitrose even Aldi and Lidl all selling Melton mowbray pies by the thousands every day you can be sure they're not made like this
It’s not, it was a small butchers in Upper Broughton, his family did not carry on the family business when he retired. My dad knew him and also the old lady making pies in the background.
M&S used to do lovely Melton Mowbray pork pies, they are almost horrible now with claggy pastry and over salted filling. Must wonder why they would bother to destroy a good thing
A Melton mowbery pie made like that today would cost an absolute fortune .I hope it's protected . Being Cornish our pasties are an art form as well . Who wants to eat a kebab ffs
The ingredients alone would probably be £5 today, looks like a near pound of pork mince, plus labour and margin and whi knows, maybe £15 for this pie? Haha
Humbling to watch, especially to see how they make a pork pie "for the older generation". I'm pretty sure the production of these pork pies now is several manufacturing "generations" ahead of what we're watching here - you won't see the casual walking of the chopped pork down the street to the workshop nowadays. I think we need to go two steps forward and three steps back to regain the healthier production of food.
Im in my 20s and Im so sad I didnt get to experience this Britain. It was far from perfect but the prices? The hard work? The "Properness" of this just feels lost in this fast food, ultra processed unaffordable mess of a world. Nostalgic for something i never experienced.
A pie and a pint. I'm not sure life gets much better.
Well...taken in a traditional pub.
Pie and some scotch. Preferably highland single malt
Surprised the BBC allowed this comment.
a prayer and a pint
Im sure it would if you took the fookin' jelly out. Disgusting.
My local bakery here in Dublin was run by an elderly man from Rutland. In addition to bread, he sold pork pies - but only on Saturdays for some reason. They were DELICIOUS. He used sage and parsley in the filling, not just salt and pepper. M&S pork pies aren't a patch on them.
The baker, a Mr Hepplewhite, sadly passed away a couple of years ago. RIP
lots of love to you, from rutland!
Cause of the Sabbath. Gotta cause maximum offense when you're that old. Don't got much time left.
We live on in the hearts of the people we touch. Thank you for sharing.
I doubt the bakery is still open run by anyone else? Where was it in Dublin?
2 of my favourite words put together to make something special, pork and pie!
"When the ladies have finished making htem, they're egged, trayed and put into the three-decked oven."
That's no way to treat your staff!
Lol
Chivalry is dead, my friend.
the women were tougher then
Beautiful, what a treasure trove.
Would dearly love to watch this whole series again. Such a time capsule. I loved listening to Derek Cooper'on The Food Program on Radio 4, what a fantastic voice
Memories of making a genuine pork pie
Very manual but made with ❤
Derek Cooper
I remember watching him on TV
And Keith Floyd
They were characters
❤️❤️❤️❤️🏴🏴🏴👍 👍 👍 😃😃
So happy everytime I see one of these pop up :)
Pork pie with a generous dollop of Colemans English mustard is just wonderful.
I hope to have an authentic one someday.
@@civlyzed you’ve never had a pork pie?
Or Pickle.
Or a spoon of Branston Pickle. The original chunky one, obviously. 👌
@@cct7558 He said "an authentic one".
Always love a good quality Poke Pie, nothing better for a summer picnic along with a good cheddar cheese and a cold beer
A big wedge of Melton Mowbray, a chunk of extra mature red Leicester, a thick slice of crusty farmhouse with real butter, a generous blob of. Piccalilli and I am In heaven.
My Mouth watered reading this
Sounds Yummy Yummy
That’s my kind of pub lunch
I think I heard a news report in the last few weeks about a famous pork pie shop closing
I’m not sure where in the places known for making them like Leicester etc
😃😃❤️❤️👍 👍 🏴🏴
No Colman's?
@@newspaperface Good point.
And a pint of bitter.
Whoever said they don't have good food over there? These look bloody marvellous.
We have good food in the U.K.
Good Beef, Lamb, Cheese, Fish, Whiskey and Beers as well as our Pork Pies and our Bakewell Tarts
Not to mention river-caught salmon, Cumberland & Lincolnshire sausages, hot buttered crumpets, scones with clotted cream & home made jam, Lancashire hotpot and the Birmingham Balti.
This'd be torture to someone on a diet
Some of the highest quality meat in the world, island nation so huge range of seafood, beautiful seasonal produce. The stereotype is outdated parroted by idiots.
No it isn't. Trying to find decent food in the UK is a needle in a haystack.
Pork pies sure are addictive. I don't get why some people don't like the delicious jelly. I love it.
@@DeannaAllison Here here!
I agree, the jelly’s the best bit.
@@nez9751 lol
I can't eat a pork pie unless I scrape out the revolting jelly.
@@smudger671 Yeah, I understand that a lot of people don't like it. I don't know if it's the gelatinous texture that some people don't like, or the flavour, or both.
I see started 1851 and still made today.
Back then if you lived outwith that area Melton Mowbray pies were only available in delicatessens. I remember Saxby's were a delicious treat for this teenage lad.
BBC Archive, cool video keep up the good content
I'm mexican but I love England with all my heart and how much I miss the old england
It's still here just harder to find.
@@goldieandblackieyeah just avoid the cities and towns.
Imagine how much we miss it
Thank you, and yeah we miss old England too!
It's wonderful for you to say. Yet, at that time, you would have faced a lot of racism as a Mexican.
blimey i'm starving now pork pie stilton and beer
Pork production is often found in Cheese making areas, as the Pigs can utilise the waste whey, that is full of protein. Similar to the Parma Ham and Parmigiano Reggiano cheese region of Italy.
I don't know about you, but my mouth is watering watching this! A good pint and a slice of pie. Throw in a couple of silver skin pickled onions and I'm in heaven!
Fantastic 😊
They look amazing. Nice healthy portion to. I hope they are still being made like that.
Bloody salivating here…
Work of art 👌🏼
RIP Great Britain, you were so original and hard working. So sad
someone needs to make a time machine and fast....
@@jungleboy1 amen🙏
We need our sovereignty back
@@hattorihanzo69 UK was in the EU Common Market when this was filmed and had been for a half decade.
@@MrDantyson It's incredible how little people who claim to want to return to the "good old days" actually know about the histories of their various countries.
Looks delicious
Living in Meltom Mowbray, I honestly love the ones made here 🎉
The taste of my childhood, I always loved pork pies since I was a wee lad.
Proper pork pies and only type i really enjoy and washed down with a lint if beer from burton too
Used to live near Melton Mowbray. Great pies. 😋
Ooh that crispy pastry crust & pork filling - bootiful
Anyone else wish they weren’t born in the year 2000? Why does everything seem so much more peaceful before I was alive?
Not sure if this helps, but recently I’ve been living abit more simply… inspired by days gone by… I’ve switched to a flip phone, use cash, stopped using social media (other than TH-cam, of course, I have set up a desktop situation so after a while I get uncomfortable and move away, to stop endless scrolling), I buy the paper to get my news and my mental health has never been better - I have found we really are in control with our lives, even if these days, it doesn’t feel like we are.
1980 not 2000 but yes. I guess when I was in grade school in the midwest US things were still simple - TV and Nintendo but no internet - but it would have been interesting to actually live it as an adult.
That’s something 😮
I had no idea the jelly was added manually.
I always just assumed it came out of the meat during the cooking/cooling process.
I actually found out this about thirty years ago. Surprised me too, but it is derived from the skin and bones.
Aspic. Like the eels.
LOOKS GREAT.
I wish i was a pork pie
Haha the guy at the end "a succulent Chinese pie?"
Gentlemen, this is democracy manifest😆
I live in Rickmansworth, where the pubs charge you £10 for a sandwich. Round here the days of a pie or a ploughmans are long gone.
You know that the "ploughman's lunch" was invented in the 1970s, right? It's pure pub marketing, not some traditional thing.
I live in Watford. That upper crust bakery in Ricky was awesome shame it closed down. Have you been in the feathers before ?
that made my mouth water........
I don't know I they are the best pies in the world but I absolutely love them
I Love any sort of pie's
Any sort of pie's what?
And Melton Pork pies are still the best you can buy and eat
I clicked because of Thank Goodness You're Here 😅
It looks like a pie from old Beano and Dandy comics.
Is that Bailey from Upper Broughton, he made the best pork pies, sadly no more. My dad knew him, he used to take pork pies and potted beef down to the Stute on a Friday night.
It is. Best Pork Pies in the entire Vale. Much better than D&M and Mrs Kings
Thanks for the info!
Ploughman’s lunch using this pie, good cheese, pickles, salad nice crusty bread. A pint of Guinness, doesn’t get much better than that for me. .
Stop it!
Anyone else hungry?
Already had an ice cream :)
So hungry.. Please send one to me here in Wisconsin!
Hungry for your seed Jonny, load me daddy.
Me! I want two of these, please.
Or thirsty?
The Narrator is superbly British ❤
If only the world was so simple today without the need to mass produce for the masses, the time and care to produce this exquisite pie is fading in the current era what a shame...
A proppa Pint Glass ..not seen one of those in a long while. Kids got no wrist these days.
I see they are still going today, 5.15 or 7.95 for the hand finished pie. Shame here in Australia we have nothing like this.
It pains me to admit we don’t have pork pies as good as this in New Zealand. The only times I get to enjoy them is on the increasingly rare occasions I visit England and am able to pick some up at Fortnums (I’m not going all the way oop North just to satisfy my pie cravings at the source).
I have had pretty good pork pies in Sydney, but I don’t get to go there very much either now.
I found the butcher’s remarks about using meat from pigs that died happy were interesting, and I suspect it really does make a difference. Also, I don’t entirely agree with his claim to only use the simplest seasoning - I’ve had a pie that had a small amount of anchovy sauce in the filling, and it was a noticeable improvement.
Some Kiwis are so used to hot beef pies they can’t accomodate the idea of enjoying a cold pork pie with aspic, garnished with a little Colman’s mustard and perhaps horseradish and washed down with a room temperature pint of bitter. More fool them!
British have an obsession with pies. In the future, another civilization would conclude that those people were great mathematicians.
Lovely
I wish I could time travel for dinner
I wish we still had local butchers like this guy here in America.
Speaking as a Canadian, of all the British pies I've had in my 61 years in this planet, I don't think I have ever had a Melton Mowbray.
Pork pie, crisps on top, chicken ceaser salad and a nice dollop of Calpol to wash it down.... heaven
Mmmmm pie
I'm from Melton and we don't shut up about pork pies
I never knew pork pies used to have cubed meat instead of mince. Now I want to try one like that
I like mine thinly sliced with a smear of English mustard on it, just lush.
I want one
Tried to eat one of the big ones they do all at once a couple of months back. I felt so naive for even attempting it
OMG... so hungry now....
REAL PORK PIE ❤
As an ex-Muslim, I regret that I missed out on these delicious pies for the first 37 years of my life.
Better late than never😅
@@xfactor3000 Good on yer. Nothing like apostasy for broadening one's culinary range.
Eating pig while drinking cider. Doesn’t get better than that.
Well done for seeing the light ( hope you haven’t jumped into another religion though).
And bacon sandwiches
@@specialforces101 Absolutely 😋
It’s dying art these days making it by hand , what with mass production methods
You don’t seem to get much jelly these days though.😢
The store bought ones never do but the proper fresh ones from butchers do
Another world 🌎 now
I have to agree about Beaver. The very best.
This is what Britain used to be about
No better pork pie anywhere than a Glaisdale pork pie,,,better than all the rest !😊
It's hard to believe that back in the day, some slaughterhouses had such unsanitary conditions that they led to outbreaks of botulism and salmonella. Thankfully, we've come a long way since then, with strict health and safety standards ensuring that the food we consume is safe and hygienic. It's a testament to the power of progress and the importance of prioritizing public health and well-being.
Ugg. Big government kooks are the ones killing old school real food.
Oh bore off.
@@oblux true i miss salmonella
I get my meat from a small country butcher in the midwest US. Carcasses and quarters hanging in the 80 year old cooler, original meat grinder and giant butcher table behind the counter. Everything's fresh. It's roughly in between this video and modern practices, but the quality is always great and nobody gets sick. That's not scalable, so factory food is a necessity of modern life, but it's nice to avoid it for my meat at least.
I wonder how much one of those pies would cost back then. A 440g pie today is apparently £7.95
Guarantee they don't put the love into them theses days!!
Right, here's the plan. First, we go in there and get wrecked, then we eat a pork pie, then we drop some Surmontil-50's each. That way we'll miss out on Monday and come up smiling Tuesday morning
These pies look DELICIOUS 😋 the ones you get now from most supermarkets are vile 🤮 there is definitely a difference between things made by hand from love vs mass produced without a care in a factory.
Made with love by those dear old ladies. You can only imagine what their modern factories look like now. 😢
@@rensha8635 The real Melton Mowbrays are still made much the same way. Ade Edmundson did a programme on them a couple of years ago.
@@NormaStitz-w1fthat's true but with Sainsbury's Tesco Morrisons Asda Waitrose even Aldi and Lidl all selling Melton mowbray pies by the thousands every day you can be sure they're not made like this
I've just imagined god help us!
A good butchers will still make them. Not everything is mass produced like you seem to think.
Wow, the thumbnail looks so much like a low budget horror movie i expect them to be made from people.
I’m hungry
I bet these pies taste much better then the supermarket pies of today?
Does anyone know if this pie factory is still in. Operation?
It’s not, it was a small butchers in Upper Broughton, his family did not carry on the family business when he retired. My dad knew him and also the old lady making pies in the background.
@@badfly1That’s a shame. What happened to the Building? Is it still used commercially?
@@bouncingbluesoul5270 no, it’s housing now. Still the old building but converted.
Who is the presenter at the end with the beer?
M&S used to do lovely Melton Mowbray pork pies, they are almost horrible now with claggy pastry and over salted filling. Must wonder why they would bother to destroy a good thing
A Melton mowbery pie made like that today would cost an absolute fortune .I hope it's protected . Being Cornish our pasties are an art form as well . Who wants to eat a kebab ffs
The ingredients alone would probably be £5 today, looks like a near pound of pork mince, plus labour and margin and whi knows, maybe £15 for this pie? Haha
What is the Vail of beaver?
Vale of Belvoir is a region in the east midlands
I wonder if they still use the same ingredients.
What is the charge? Eating a meal? A succulent pork pie meal?
Wow. Ive yet to have a mowbray pie which is marbled all the way through...
Who is the presenter?
Humbling to watch, especially to see how they make a pork pie "for the older generation". I'm pretty sure the production of these pork pies now is several manufacturing "generations" ahead of what we're watching here - you won't see the casual walking of the chopped pork down the street to the workshop nowadays. I think we need to go two steps forward and three steps back to regain the healthier production of food.
Im in my 20s and Im so sad I didnt get to experience this Britain. It was far from perfect but the prices? The hard work? The "Properness" of this just feels lost in this fast food, ultra processed unaffordable mess of a world.
Nostalgic for something i never experienced.
The butcher sounds like Brian Clough
3:00 I sincerely hope this lady has OBE (at least) after her name.
This is the real story of the 3 little pigs.
>and then they're jellied, of course
so TIL they ruin the pies on purpose with that disgusting aspic jelly
Waiting for Starmer to ban pork for inclusivity….
Why do you feel that making people feel welcome and valuing them is such a bad thing that you have to make up nonsense like this?
@@beeble2003 I agree with you - can you help me draft a letter to the Saudi consulate so I can have a pint there? For inclusivity of course
@@KristinaGray-wi6yp Well done. That would be an example of inclusivity.
@@beeble2003 brilliant - please get it done 👍
@@beeble2003 Come spend the day in Luton. You'll understand real quick.
Not enough spice/pepper.
How does the chicken get that egg in the middle of a pork pie..
Come on, you can't expect them to reveal _all_ their secrets!
@@beeble2003 😂😂😂
With GREAT tentativeness...
i dunno, these things have a bit of a weird jelly smell