“Liquor” sounds like you’re about to get hammered. It’s not booze, mate. It’s a parsley sauce. A thin, vibrant green, almost jade-coloured sauce that they ladle over your mash like a baptism. It’s got a subtle, herbal kick. You will either love it or find it profoundly weird. There is no middle ground. I’m on Team Love It.
Pie and mash shops - in pictures
The Mash & The Eels (If You Dare).
The mash is smooth, creamy, and buttery – a fluffy cloud for the pie to land on. Don’t you dare ask for “skin-on” rustic mash here. That’s a different restaurant. This is proper, school-dinner-done-right mash.
And then there are the jellied eels. A true Cockney classic. Little chunks of eel, set in a savoury, slightly vinegary jelly. I’ll be honest: they look like something from a sci-fi film. But you are legally obligated to try one for the story. They’re surprisingly mild and clean-tasting. Texture-wise? Like a very firm, slippery, fishy jelly. An experience, let me tell you.
