A welcome addition to what was until recently a row of very unlovely empty shop units on Duncan Street, Pieminister’s culinary heritage goes back to 1867, when the current owner’s great-great granddad made sauces and pickles in London. Today, the company, which as eight other branches around the country, uses 100 per cent British meat and the best locally sourced produce it can find. No chance of catching mad cow disease here then.
Time Out says
With 150 years of cooking behind them, this lot know a thing or two about good food.
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