“By making them ourselves, we’re trying to elevate the pie and add a bit more thought to the process, rather than just buying them in and heating them up.
“At the moment, people aren’t going to restaurants and eating out, so this is adding a little bit of interest to the chip shop menu – and customers want to try them, they want something different.”
Rikki buys in the pastry shells, which helps keep the process simple and means staff can concentrate their efforts on the fillings.
“I think some people are concerned that making their own pies is going to take a member of the team away from the line during busy service,” says Rikki. “But pies are actually really easy for service because you can make them in advance when the shop is closed.”
For the staff at Sea Salt + Sole, pie making is a two-day process with the filling left to cook overnight before being placed in the pastry shells and baked. “We’re fortunate we’ve got a Merrychef oven,” says Rikki, “so we can reheat the pies in one minute, but you don’t have to have one. Pies are designed to be held so you could have them hot and holding ready for when they are needed.”