A dark, flaky top crust and the crimper must have long fingernails, but it gives it a personalised feel along with the sticky semi-welded underside. Tough, crunchy crust edges and having seen some of the clientele of this place I’d be concerned about their dentures. An amazing waft emanates from the oven while it cooks, perhaps getting me a tad over-enthusiastic for what is actually inside. The interior is a touch underwhelming perhaps, a little bit like the traditional Cockney pies with only a thin layer of meat presented