Making the perfect pie
Pies are a signature dish at the NoBody Inn.
Ali has been creating hallmark flavours for 36 years.
Preparation IS KEY
At the NoBody Inn, every crust is rolled by hand, with care and precision honed over years. Ali’s practiced touch ensures just the right thickness and texture, creating a base that’s crisp, golden and perfectly balanced. From dusting the surface with flour to sealing the edges, no detail is rushed, because the secret to a truly exceptional pie starts long before it reaches the oven.
No-compromise fillings
We don’t cut corners, and we certainly don’t skimp on the filling.
Our pies are generously packed with slow-cooked meats, rich gravies and bold, satisfying flavours. Whether it’s tender beef in ale, succulent chicken and ham, or a seasonal special, every filling is prepared in-house using proper cuts and classic techniques. It’s hearty, honest food, made the way it should be: no shortcuts, no compromise.
BAKED TO PERFECTION
Timing, temperature and tradition, that’s the secret.
Each pie is baked in our kitchen until the crust reaches a deep, golden finish, perfectly crisp on the outside and warm and comforting within. We watch every batch closely, making sure the filling bubbles just right and the pastry holds its shape without losing its flake. It’s this final touch in the oven that brings everything together — a pie that looks as good as it tastes.
BAKED TO PERFECTION
A thing of beauty.
From the first slice, you get that satisfying crunch of golden pastry, followed by a rich, steaming filling that’s packed with depth and flavour. Served simply, with seasonal veg or buttery mash, our pies are the proud result of hands-on preparation and time-honoured cooking. It’s comfort food, elevated.
What People Are Saying
Read what our customers think about The NoBody Inn.