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Chatting Si King's pies with PROPA head chef Rory Welch at Sunderland's Sheepfolds Stables
Sunderland Echo
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11/04/2025
Chatting Si King's pies with PROPA head chef Rory Welch at Sunderland's Sheepfolds Stables
Category
🛠️
Lifestyle
Transcript
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00:00
Robbie, we're down here at Proper at Sheepfold Stables. It's been the first four months of Proper,
00:05
how's it gone? Yeah, I think it's gone really well. I think that's the people of
00:09
Sunderland have really received what we're trying to do, just bring really hearty,
00:14
comforting food just to the people of Sunderland. And what's been the most popular pie so far?
00:18
So the most popular pie, I think, is probably the state pie, but we do a lot of classics,
00:23
put them into the pie as well, so like the local classic of Panacoli, that gets put into a pie,
00:27
and that goes really well. And it's not just all about the pies, so we do a lot of mince and
00:33
dumplings as well. People absolutely love that. And you put a lot of thought into the ingredients
00:37
that you use, don't you? Yeah, we do, yeah. So everything's from a 50 mile radius, where
00:42
possible. So what we do is we use, like, all local suppliers, and then really the only one
00:48
that we have to go a bit further afield is a place, an organisation called Hodmerdodds.
00:53
They use, they grow all the British grains, and yeah, they're like a real big part of the food.
01:01
And this is your first summer at Sheepfolds Stables. What can we expect from the menu?
01:06
Expect from the menu for our first summer at Sheepfolds, we're going to be lightening
01:10
up the pies a little bit, not just serving everything with steaming hot gravy. So we're
01:14
going to be doing a lot of, like, little side salads, and maybe some little different
01:19
particular garnishes, so it's not just pie, mash, and gravy.
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