Frozen Online Order Service (Mainland UK Only)
OUR DISHES ARE PREPARED IN AREAS WHERE ALLERGENIC INGREDIENTS ARE PRESENT SO WE CANNOT GUARANTEE THAT OUR DISHES ARE 100% FREE OF THESE INGREDIENTS.
PLEASE NOTE THERE ARE NO DELIVERIES ON WEEKENDS OR BANK HOLIDAYS. DELIVERIES ARE SENT OUT MONDAY TO THURSDAY
Our food is freshly cooked, using quality ingredients sourced from around Britain. We make 100% beef pies in a delicious crisp pastry, served with a generous helping of mashed potato. Please note that the mash is ordered separately on the order page. People have been confused, thinking if they order a pie, they automatically get mash with it. The meal wouldn’t be complete without our famous liquor or our rich, hearty gravy (you can of course, have both if you prefer!). Our pie and mash are traditionally enjoyed with a dash of non-brewed chilli vinegar. We make it ourselves to our family recipe, so don’t forget to add a bottle to your order.
In addition to our beef pies, we offer pies with a delicious chicken and mushroom, Steak & Kidney and Chunky Steak filling. We can also provide you with stewed eels.
Our reliable delivery service lets us bring a delicious taste of London to your doorstep. Our food is freshly cooked and then frozen to keep it in excellent condition for its journey to your kitchen. All food is packed in insulated containers and sent via our overnight courier service. When your order arrives, it’s ready to defrost and heat, following the instructions. Or you can keep it in the freezer until you’re prepared to enjoy it. The delivery price is £6.50. A minimum order of £35.00 applies + £6.50 delivery.
We can only deliver to Mainland UK BUT SADLY NOT THE SCOTTISH HIGHLANDS. IF YOU REQUIRE A DELIVERY TO THE ISLE OF WIGHT, PLEASE EMAIL info@cookespieandmash.com FOR FURTHER INFORMATION.
Courier sends out orders; we aim to deliver within 48 hours (but this is not guaranteed). Please note that orders placed after 1 pm on a Thursday/Friday will be dispatched on Monday the following week. If you have any questions, please email Audrey.
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