As you can see I'm rather fond of pies. I learned to make them at the Ginger pig in Mareylebone, London.

I then went on to work for Melrose and Morgan where I was asked to re-create some of the delights I had learned to make.
Every pie requires a certain type of pastry; Chicken fillings usually need shortcrust whereas Steak and kidney pies are fantastic in suet pastry. Pork fillings, of course, are best in hot water pastry, which is my favourite. It's also quite hard work, especially when making long pies such Gala pies.

My six months M&M's went rather well, earning me the illustrious title of " Lord of the pies" so there you go....
Anyway here are a few more pictures and then I promise I'll move on to another subject.