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The Guinea Grill. Located in the plush surrounds of Mayfair, the Guinea Grill is reputedly the oldest pub in London. The bar is an intimate affair, small and cramped like the best of London's pubs. The dark wood interior of the restaurant is cosy and dim, lit by retro golden lamps. Punters come as much for the atmosphere as for the Guinea's steak and kidney pie, winner of numerous awards ? ?Pie of the Century? in 2000, ?Best Pie? by the Restaurant Magazine U.K. in 2005 and three times champion of the National Steak and Kidney Pie Competition of Great Britain. With so many awards and happy customers, the Guinea's restaurant can get busy. Reservations are recommended. Pies come as is, without any sides, so sharing a bowl of creamy mash potatoes or a side of steamed vegetables is a good option. The Newman Arms. The restaurant is accessible through a narrow alleyway and up a steep staircase at the back of the pub by the same name. Upstairs, deer antlers and blue and white heritage china adorn the walls. The space is tiny, with a maximum of 26 covers. Unassuming and underdressed compared to the Guinea, the Newman Arms' pie room is the chosen haunt of many pie lovers. The fluffy, golden duvet-like pastry crusts of each pie crisp satisfyingly with every bite. All the classics are here ? steak and kidney, beef and Guinness, chicken, and lamb and rosemary. The specials, noted on a blackboard, change weekly and may include perennial favourites like Fisherman's Pie. Each dish is served with a side of cabbage, carrot and new potatoes. F Cooke. Not strictly a pub, this establishment in East London on Broadway Market, with its eye-catching green fa?ade is an old hand at pies. Beloved by all Londoners whether east or west, F Cooke is a typical London chippie, serving up traditional English favourites like pie and mash and jellied eels. Pies are made from 100% minced beef, handmade and lovingly baked in fresh pastry. East Londoners have both pie and mash doused liberally in liquor, pronounced ?licker?. It is a gravy made of butter, flour and water. F Cooke makes their own to a secret recipe, the final touch to complete the pie experience. The interior d?cor here is down to earth and local ? linoleum table tops and tiled walls, tea served in Styrofoam cups. The low prices and the friendly service make F Cooke worth the trek out east, if only for the experience of eating one of London's best pies.
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Kyong Reatherford regularly buys train tickets to visit London with First Capital Connect.
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