Simon, he says his name is Ian Hartland?  24 years ago, he and his two brothers, made Kings Pies and appeared as one of Rick Steins Food Heroes in that series. They were made in a large bungalow somewhere in Nottinghamshire. Apparently, they ‘retired’ and then Kings pies were made in the pork pie shop in the centre of Melton Mowbray . So, it looks like Ian is still making them !   I have tried scores of pork pies all over the country and still say Kings Pies are the best ! 👍👍

Fantastic. Parents would have a tall pie for new year's eve here in Ontario Canada and now unfortunately noone knows what the hell I am talking about. This is Deelicious.

Ooh that brings back memories of Ian working his stall @BoroughMarket,loved their pies and the jelly,just need some good piccalilli 😅

Just had a 750g Mowbray pie all to miself took me 2 days n half a jar of Branston but i managed it😋

Thanks for the video Simon (and Ian) :)

Poetry in motion. 👍

Whenever I see a Pork Pie I'm always reminded of Sweeny Todd 🥧😮

He’s raising it up dolly 😂😂

Looks Great! I bet a Jam Jar would be ok to use too(?) Thanks for a fab upload.

Nice one Ian ;-)

Late to the pork pie party I know. Could we have possibly have panned out a bit, meaning a lot, and get the interesting bit in the frame?

That was an abrupt ending !!!!!!!

now that is a pork pie

Simon!!!

Very neat! Where'd you get your Italian lard please?

Fascinating. I thought pie makers let the pastry in the fridge for two or three days to let the pie dry out before putting the met in😳

What difference does it make if you crumb half the lard into the flour?, seems like it would make no difference

I thought that the pastry had to be used whilst it is still hot.....

Melton Mowbray status should be be removed for all but the best hand made pies. Most are crap.

A bit late now but that background noise is awful