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"Converted from the adjacent former deli in 2017 by Calum Franklin and head pie maker Nokx Majozi, this dedicated pie space focuses entirely on savoury pies and pâté en croûte rooted in British and French tradition. Its offerings are notable for artwork-like pastry, intricate design, and recipes grounded in careful research and technical craft; rapid attention via social media and word-of-mouth led to wider acclaim and a 2020 book by Franklin, helping the pie programme achieve a profile that in many ways eclipsed the parent restaurant—even as its founder prepares to move on." - James Hansen