West Cork Pies
It has been a real thrill to observe how Paul Philips has quickly made West Cork Pies into one of the hallowed food brands of West Cork. At every step, from the humble beginnings at local farmers markets with just a van and a trestle table, to today’s dynamic and expanding range of pies and range of outlets and markets – everywhere from Dublin to Waterford to Limerick – WCP has shown itself to be an artisan food dynamo. Mr Philips has done it by being creative, hard-working, and self-critical. But, above all, he understands the idea of a pie, the idea that a pie has to amount to more than the sum of its ingredients. So, the pork pie must take you all the way to Melton Mowbray, the home of the classic pork pie. The steak pasty has to evoke the Cornish pasty, but it also has to be different, and individual in its own way. The steak and kidney has to acknowledge that old Fray Bentos rich umami gravy, and yet still somehow speak of West Cork. The West Cork Pies manage to do all this, which explains why Mr Philips is tearing up the country, pie-wise.
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More along the Cork coast
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