Pie advice

Piggledick said:
Good Evening.
I've just returned to the area after many years away. Looking for the best pies in town, and would love any tips.
I know that a few years ago Newbould's closed a few years back, so am left with no idea where to try.
Thanks and UTB!
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Do you work at The Mill because they asked the same question earlier this week?
 
Maybe I'm a girl of simple tastes....I can't knock a corned beef square from Bolams....take the top off....put on brown sauce....replace the top.....heaven!!!
 
Opinions saught.
Every food item now seems to have its modern day options in price points , ie basic things of the past have being mediumfied and poshified . Can't think of exact refs right now but you know its happened.
So how come the humble steak pie doesn't have its gentrified widely known posh options / version
Like I say it would be stupid to put fillet or that type of cut into a pie but I can't think of a reason why nobody has made a thing about using say Topside or Ribeye in an uppercrust pie offering ? Would you buy, like if it was way lush ?
 
Billingham market Taylor’s get there early sell out fast don’t know if they do other markets but pork pies are to die for
Utb
 
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