The Clark's Pie
Over the years we have had many tales from ‘locals’ who have travelled the world and have yearned to return to Bristol for a Clark’s Pie, especially soldiers returning from war with Germany in the 40’s, the Korean war and even more recent conflicts. We’d like to think we helped our lads get the job done just to enable a speedy return back to our pies. And not forgetting the lasses… One mother got in touch with the Bristol Evening Post a few years ago and recounted a story of when she was pregnant and the craving for Clark’s Pies during her pregnancy.
The traditional Clark’s Pie is famous for its pastry, which is thick enough to eat without a foil tray.
Made with the same ingredients as it was first made over a hundred years ago : beef, ox kidneys, potatoes, onions and our special gravy.
Steak and Ale pie
Our original pies and pastys are so popular with our customers that we haven’t needed to make many changes to our product range over the years. The exception is ‘the newbie’ in the bakehouse, which is still a wee undiscovered gem. Made using ‘Red Ale’ sourced direct from the Bristol Beer Factory just around the corner from the bakehouse in North Street.
We cook diced skirt steak in the ale along with mushrooms and onions and encase it with a shortcrust base and a flaky pastry lid. Perfect companion for a pint.
Beef & Vegetable pasty
The filling is traditional and wholesome, beef, potatoes and carrots. Nothing fancy or complicated.
Otherwise known as the Clark’s Pasty. Made in either a Shortcrust or a Flaky pastry.
These pastys use the same filling but produce different flavours in the mouth depending on which pastry you opt for. Both pastys are hand made by our delightful staff in the first floor pasty room, each person having their own way of crimping the shortcrust. One retired lady, Vivien had the neatest crimp on a shortcrust pasty we have ever seen. No-one has yet to replicate her fast neat skills with pastry.
Cheese, Potato and Onion pasty
The name speaks for itself.
Grated mature cheddar cheese, mixed with fresh boiled diced onions and mashed potato, all wrapped up in a flaky pastry.
Pork & Beef sausagemeat in a flaky pastry.