M.Manze - Peckham
Pie shop · Peckham
105 Peckham High St, London SE15 5RS, United Kingdom
Highlights
Serving classic Cockney pie, mash, liquor & eels since 1902
Serving classic Cockney pie, mash, liquor & eels since 1902
"Eat in or take-away at this traditional Pie & Mash outlet where the recipes from 1902, when it was established, are still used today. It’s this classic Cockney combination that draws people to this old-fashioned, no frills caff. The eclectic list of celebrity endorsements intrigues and the owner boasts Danny Baker and David Beckham as regulars." - Superfantastic
"What To Get: Double pie, mash, liquor. Flip the pies and douse in chilli vinegar. Time Capsule Factor: M.Manze’s flagship by Tower Bridge is spectacular. Gorgeous tiling. Beautiful Victorian booths. Brilliant old-school staff. As for the food? Well, it’s pie and mash. It’s the slop this fine city has been built on." - jake missing, sinead cranna, heidi lauth beasley, rianne shlebak
"The Manze name is to pie and mash what the Murdochs are to positions of power, though we’d wager that Rupert could never make a liquor sauce like this dynasty. The original M.Manze on Tower Bridge Road is a beautiful art deco space serving one of London’s most famous forms of slop. Still, there is a method to this beigeness. Flip a meat pie, douse it in chilli vinegar, and form a spoonful with mash and liquor for a taste of London history." - jake missing, heidi lauth beasley, rianne shlebak, sinead cranna, daisy meager
"The shop is particularly proud of the fact that all of the pies are baked and eels are jellied on the premises. M. Manze takes large to-go orders for gatherings." - Atlas Obscura
"Alongside Cooke, the Manze name is to pie and mash what the Rouxs are to haute French cuisine. You can find the beautifully tiled, time capsule restaurants in Deptford, Elephant and Castle, and Peckham. But it’s the original on Tower Bridge Road we find ourselves most drawn to. Long brown booths, green checkerboard tiles, fizzing chilli vinegar, and everyone’s addressed as “darlin”. The suet leans soggy but the mixture is pleasingly traditional, especially alongside smears of almost-smooth mash. With the right dusting of salt and pepper this is a plate that can be quickly shovelled down." - heidi lauth beasley, daisy meager
