Clark's Pies

A Clark's Pie.

The Clark's Pies (colloquially called Clarkies or Clarksies) are well-known meat pies in South Wales and the West of England.

The exact recipe for cake filling is a closely guarded secret. Contains veal, vegetables and gravy. Its mass is thick enough to avoid the use of an aluminum foil wrapping, also allowing its consumption with the fingers without crumbling. History

The first cakes were sold in an open shop on Llanmaes Street in Grangetown (Cardiff). A second location opened on Cowbridge Road East in nearby Canton in the 1930s. During World War II the former was closed due to meat rationing.

In the 1920s Percy, Mary's son, opened his shop on North Street, in Bedminster (Bristol), from where he built his empire. The store remains owned by his son, Roger Clark, the last family member in the business. During World War II Percy guarded the fires from the roof of his store and his wife Nellie Louise kept the business open by selling his Aunt Nellies Veggie Pies (meat cakes from Aunt Nellie's), for meat rationing. For Christmas he offered to cook the turkeys of the residents in the ovens of the bakery.

Dennis Dutch, a grandson of Mary Taylor, opened the third cake shop on 10 May 1955 at Bromsgrove Street, Grangetown (Cardiff).

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