Success Stories

A cockney favourite comes to Cleveleys

Posted in Start

A traditional favourite dish of old London town has come to Cleveleys with the opening of a pie and mash shop. The family-run business on Victoria Road West has taken over the building which used to house Cudworths ladies clothing.

It is the brainchild of Lindsay Andrew, along with her husband Bryan who have switched from the careers in sales and IT respectively to launch their new venture.

And in true family firm tradition it has been named after a child in the family – in this case their six-year-old son Charlie James.

Lindsay said their vision was for an up market version of the Cockney favourite, but offering more than one flavour of pie, along with drinks, cakes and ice cream.

The 30-seater restaurant and take-away serves a pie of the week with ideas from customers along with the likes of steak and potato, chicken and bacon, minted lamb with crushed new potatoes and vegetarian spinach and ricotta.

They also have vegan, gluten free and skinny pies. The pies are served with an array of sides such as mustard mash, horseradish mash, cheesy mash, homemade mushy peas, chilli beans and red cabbage.

Lindsay said: “When we took redundancy we wanted to use that chance to open our own business and one that fitted in with having a six-year old-child. I got advice from Geoff Reeves at Get Started and went to some of their courses.

“Every pie is pressed by hand that morning and we use only high-quality local produce. After extensive research, we have also managed to source traditional liquor, the green sauce served in traditional Cockney pie and mash shops, from Goddards of Greenwich which is proving to be very popular!

“We also do chocolate bar milkshakes, fresh fruit smoothies, homemade cakes and cakes in a jar plus ice cream sundaes. We are licensed and also do alcoholic milkshakes such as Baileys and Nutella, Disaronno and Toblerone, Malibu and Bounty.

“We have secured a contract to sell Wallings ice cream and will be opening an ice cream parlour at the front of the takeaway in time for Easter.”