Chatting Si King's pies with PROPA head chef Rory Welch at Sunderland's Sheepfolds Stables

Transcript

00:00Robbie, we're down here at Proper at Sheepfold Stables. It's been the first four months of Proper,

00:05how's it gone? Yeah, I think it's gone really well. I think that's the people of

00:09Sunderland have really received what we're trying to do, just bring really hearty,

00:14comforting food just to the people of Sunderland. And what's been the most popular pie so far?

00:18So the most popular pie, I think, is probably the state pie, but we do a lot of classics,

00:23put them into the pie as well, so like the local classic of Panacoli, that gets put into a pie,

00:27and that goes really well. And it's not just all about the pies, so we do a lot of mince and

00:33dumplings as well. People absolutely love that. And you put a lot of thought into the ingredients

00:37that you use, don't you? Yeah, we do, yeah. So everything's from a 50 mile radius, where

00:42possible. So what we do is we use, like, all local suppliers, and then really the only one

00:48that we have to go a bit further afield is a place, an organisation called Hodmerdodds.

00:53They use, they grow all the British grains, and yeah, they're like a real big part of the food.

01:01And this is your first summer at Sheepfolds Stables. What can we expect from the menu?

01:06Expect from the menu for our first summer at Sheepfolds, we're going to be lightening

01:10up the pies a little bit, not just serving everything with steaming hot gravy. So we're

01:14going to be doing a lot of, like, little side salads, and maybe some little different

01:19particular garnishes, so it's not just pie, mash, and gravy.