Piesmiths

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Piesmiths Award winning Liverpool based pie maker.

Our Dan is 40 today! Unfortunately we got to work but will be off from tomorrow for the rest of the week to celebrate. I...
12/10/2026

Our Dan is 40 today! Unfortunately we got to work but will be off from tomorrow for the rest of the week to celebrate. If you see him about today please give him 40 birthday bumps.

OCTOBER! This is where you can find us this month, starting off with a busy weekend. Dan will be serving up pie and mash...
01/10/2026

OCTOBER! This is where you can find us this month, starting off with a busy weekend. Dan will be serving up pie and mash this Fri and Sat at Black Lodge Brewery while Hannah will be in our usual spot in New Brighton.

We will be taking a little time off in the middle of the month because one of us will be turning 40 🤔 (it's Dan).

Get these dates in your diary!

Another event announcement! We will be providing pies, peas and gravy again at this year's Liverpool Cricket Club B**r F...
28/09/2026

Another event announcement! We will be providing pies, peas and gravy again at this year's Liverpool Cricket Club B**r Festival.

Tickets are available in Liverpool Cricket Club bio. Full menu coming soon!

Join us at ffrens for a cosy Sunday afternoon of really nice pies, seasonal produce and good food, as Piesmiths takes ov...
21/09/2026

Join us at ffrens for a cosy Sunday afternoon of really nice pies, seasonal produce and good food, as Piesmiths takes over the kitchen for an intimate three-course supper.

Taking inspiration from the flavours of autumn, the menu brings together earthy beetroot, creamy Ribblesdale goat's cheese, locally brewed dark ale and slow-cooked British venison, finishing with a proper sticky toffee pudding.

Expect three generous courses, thoughtful seasonal cooking and a relaxed afternoon around the table, the perfect way to spend a Sunday.

Tickets available here: https://www.tickettailor.com/events/piesmiths/2430429

Come hungry, settle in and let us take care of the rest.

For the first of our Autumn events, we will be popping up at Black Lodge Brewery Liverpool! Menu coming soon but expect ...
19/09/2026

For the first of our Autumn events, we will be popping up at Black Lodge Brewery Liverpool! Menu coming soon but expect pies (obvs), mash, peas and gravy 🥧

More event announcements coming soon! Get this in your diary.

We will be at Croxteth Hall tomorrow with Liverpool Markets! Come get your pies!
12/09/2026

We will be at Croxteth Hall tomorrow with Liverpool Markets! Come get your pies!

Boss!This is Dan's favourite pie which picked up a bronze at this year's British Pie Awards (may well have faired better...
10/09/2026

Boss!

This is Dan's favourite pie which picked up a bronze at this year's British Pie Awards (may well have faired better if he hadn't messed up the pastry as the judges said the curry was the star of the show!)

The filling is a beef rendang which is packed with flavours of coconut, cardamon, clove, garlic, ginger,. tamarind and lemongrass.

There's still time to order yours for tomorrow's collection or you can grab one outside the The Ship Inn Hoylake⚓️ on Saturday courtesy of D&D Artisan Markets.

Collections menu is here for a cosy September!Only on this Friday 11th and then next week the 18th so get your orders in...
07/09/2026

Collections menu is here for a cosy September!

Only on this Friday 11th and then next week the 18th so get your orders in quick! Just send us a DM to order. As always, prepayment will be needed.

We will only be doing the slightly larger sizes this month, apart from pork pies which are still regular size.

Collect from Unit 3C, Wellington Yard, Wellington Road, Liverpool L15 4JN.

Collection between 3-7pm. Buy any 4, get £2 off!

Original - 6.0
British Pie Awards Bronze 2025
Slow-braised British beef in Black Lodge “Me & The Devil” ale with caramelised onion and sweet carrot.

Scouser - 6.0
Tender slow-cooked lamb shoulder with roasted carrot and potato, served with pickled & caramelised red cabbage. a proper liverpool classic.

Salt n Pepper - 6.0
Tender chicken thigh cooked with onions, peppers, fresh chilli, garlic and ginger, with loads of white pepper and five-spice. All brought together in a rich, savoury, slightly spicy salt & pepper sauce.

Boss - 6.0
British Pie Awards Bronze 2026
Slow-cooked beef rendang. A deep, aromatic Malaysian coconut curry with warming spices and a gentle rising heat.

Cheesus - 5.50
British Pie Awards Silver 2025
Sweet caramelised onion with 3 outstanding cheese: Belton Farm red fox, 30-month matured Davidstow vintage cheddar and comte.

Classic pork pie - 4.0
Pork shoulder and mince with smoked streaky bacon, parsley, fennel and lemon.

Forge pork pie - 4.0
Pork shoulder and mince with black pudding, stilton and english mustard.

Appreciation postSo the beautiful lady on the left (Mrs Piesmiths) usually does the social media but I (Dan) just wanted...
06/09/2026

Appreciation post

So the beautiful lady on the left (Mrs Piesmiths) usually does the social media but I (Dan) just wanted to do a big thank you post after what has been a mental weekend!

Most of all to the other 2 in this pic, Hannah's parents .ann.n and who have yet again put an absolute shift in to help keep the piesmiths train ticking along. They've been back and forth all summer from East Yorkshire helping with markets and looking after our little one and without them we wouldn't be able to do what we do and get this business off the ground. This weekend we had wholesale orders, 2 big markets and a wedding down in Wales and we couldn't have done it without them, we are well and truly spent!

A big shout out to my wife who has been working tirelessly while carrying our next pie in the oven at 25 weeks, she's an absolute trooper!

And finally thanks to all of you who buy pies from us and continually give us such great feedback, it really does make all the difference and helps to keep delivering the best service we can, we genuinely love what we do.

Right now we're resting our weary bones but will be back in the kitchen tomorrow when we'll also release the latest menu for collections on Friday.

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