Festival Street Kitchen launches its pie, mash and liquor dish, at the start of Purple Flag Week (From Basingstoke Gazette)
When news happens, text BAZ and your photos or videos to 80360. Or contact us by email and phone.
Festival Street Kitchen launches its pie, mash and liquor dish, at the start of Purple Flag Week
THE colour purple was much in evidence as Basingstoke town centre businesses kicked off a week of celebration.
The start of Purple Flag Week, which recognises excellence in the management of town and city centres at night, was a fitting occasion for Jeff Williams to launch his traditional pie, mash and liquor dish.
Parts of Basingstoke, including Festival Square, were lit up with purple lights and bunting as the town has just received its Purple Flag accreditation.
The London dish is the latest offering from Jeff, who this summer set up his street food business, Festival Street Kitchen, in Festival Square.
Although tracing its history to the 18 th century, pie, mash and liquor – baked mince beef, mashed potato with a green parsley gravy – is enjoying a resurgence in popularity among street food enthusiasts and traditionalists.
According to press reports, even the likes of football legend David Beckham and Gordon Ramsay are said to be teaming up to break into the pie and mash business.
Commenting on the launch, which was accompanied with music from Basingstoke Community Buskers, Jeff said: “It was a great success. We sold nearly 300 pies on our opening night.”
The figures were backed up with positive feedback too. “Most people gave us 10 out of 10. One gave us nine out of 10 because we only had chilli vinegar, when they wanted non-brewed vinegar.” Ever keen to listen to his customers, Jeff went out and bought some non-brewed vinegar.
Although a trained chef, Jeff does not make the dishes himself as they are supplied by two of London’s oldest pie and mash businesses, Goddard’s and Manze’s.
“We only use companies that are over 100 years old,” explained Jeff who recognises the importance of upholding food traditions.
“Some people take it very seriously. It’s an iconic British dish that can’t be played with. If I put butter in the mash, I’d be crucified. So if you’re going to do it you have to do it right.”
The pie, mash and liquor dish is available Wednesday to Saturday from 6pm to 9pm and on Sundays, from noon to 4pm.
Comments are closed on this article.