00:00I want more, yeah, I just want more, yeah, that's it really, just more and more.
00:16I mean I've had it, what, three times this week, but that's all in different places.
00:21So I go, where I, because where I work, I work all over the place, around London, everywhere
00:26there's a pie and mash shop, I'll go in there.
00:38Anything else?
00:39No, just that please.
00:40Cash or card?
00:41A card.
00:42I want to see it preserved, I want to see it celebrated more than anything else, because
01:05I think it's an important part of the culture that once these places go they don't return.
01:10So let's celebrate them, let's give them the protected status they deserve, it's an
01:15important part of our culinary heritage.
01:35As pie and mash is becoming more well known, we're worried about large firms essentially
01:43producing ready meals and just shipping it out, and actually it's not the same product
01:49and it's undermining this big, this great heritage that we've got with these shops.
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