If I had a... Pie & Mash Shop with Calum Franklin & Ivan Tisdall-Downes
On Sunday April 7th, London’s ‘King of Pies’, Calum Franklin, and trailblazing wild food-focused chef, Ivan Tisdall-Downes, are taking over M.Manze Peckham, bringing their innovative approach to British cuisine to London’s oldest-running pie and mash shop. From 12:00 until close, they’ll be slinging out a not-so-typical pie and mash menu in the iconic, green and white tiled, marble-topped counter-filled establishment. Expect the next-level lattice work that Calum is famed for combined with Ivan’s forward-thinking ingredient-first style.
Both born and bred in South East London, Calum and Ivan have a deep appreciation for pie and mash shops. Whilst their high-end, three-pie menu - picture Ox Cheek & Oyster; Masala Spiced Dauphinois; and Stargazey with Chicken, Leek & Scottish Langoustine - is a far cry from the classic staple these shops offer daily, the duo want to shine a light on their rich history, cultural significance, and the need to preserve them.
Self-confessed ‘pastry deviant’, Calum Franklin, has earned a reputation as the creator of ‘the world’s most mesmerising pies’. Best known for founding the treasure trove of savoury delicacies, The Pie Room, during his 8-year tenure as The Holborn Dining Room’s Executive Chef (2014-2022), he’s since launched a chart-topping cookbook by the same name, won copious industry awards, and built a cult social following all hooked on his intricate pastry skills. Having conquered the London pie scene, his sights are now set on Paris, with his next venture, a high-end British brasserie named Public House, set to open in Paris this spring.
Self-taught chef Ivan Tisdall-Downes has a deep passion for the untapped wonders of the British countryside and its emerging wild-food scene. Following a stint at River Cottage, he channelled learnt principles of sustainability into the gastronomic ethos of his restaurant concept Native, echoing the belief in the ethical and health benefits of eating game and ‘wild’ food. Invitations to residency at Blue Hill Farm and compete in Great British Menu show how widely the industry respects his ethos. Turning 10 this year, Native, which he founded with dear friend Imogen Davis, has held sites in Mayfair, Neal’s Yard, Borough Market, and Osea Island; this spring, it’s set to launch an immersive farm-to-table restaurant in the heart of the British countryside.
You’ll have a choice of Ox Cheek & Oyster Pie, Masala Spiced Dauphinois Pie, or Stargazey Pie on booking. A ticket secures you a pie, smoked mash, and a sauce of your choosing; soft drinks, wine, and beer will be available for purchase on-site. Due to the uniqueness of the setting, dining slots are limited to 60 minutes so please arrive promptly to savour the most of the experience.
