The traditional Clark’s Pie is famous for it's 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.
Our ‘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.
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.
Otherwise known as the Clark’s Pasty.
The filling is traditional and wholesome: beef, potatoes and carrots. Nothing fancy or complicated.
Known simply as a 'Flaky'.
Again the filling is the same as the shortcrust pasty - beef, potatoes and carrots. Combining our flaky pastry with the warm filling creates a different mouth watering texture. It's your personal preference which pastry 'jacket' your taste buds crave.
Pork sausagemeat in a flaky pastry.