There’s something special happening in London’s pub scene, and it smells distinctly of golden pastry and rich gravy. Willy’s Pies, the East London sensation founded by chef Will Lewis, is taking its signature flaky creations on the road – or rather, into pubs across the city.
What started as a lockdown project has become a full-blown comfort food movement, bringing hearty, restaurant-quality pies to cosy locals from Chelsea to Crouch End. If you thought pub grub couldn’t get any better, it’s time to think again.
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From Lockdown Project To London Pub Favourite
What began as a small lockdown side project has become one of London’s tastiest success stories. Chef Will Lewis, the man behind Willy’s Pies, started baking comforting, restaurant-quality pies when the world slowed down, and word spread fast.
His rich fillings, flaky pastry, and no-nonsense approach turned the humble pie into something worth seeking out.
After growing through delis, markets, and even stadiums, Lewis has found his perfect setting – the pub. It’s a natural fit for a dish that’s all about warmth, nostalgia, and proper British comfort.
How Willy’s Pies Are Elevating Classic Pub Grub
Lewis’s background in some of London’s most respected kitchens – including St John, Rochelle Canteen, and Brat – shines through in every bite. He takes what could be a simple pub pie and gives it depth, richness, and the kind of attention usually reserved for fine dining.
Each pie takes days to prepare, packed with bold, seasonal flavours like ox cheek stroganoff or roast chicken with smoked ham hock and leek.
The result is food that’s familiar but elevated – comforting yet undeniably sophisticated.
The Pubs Leading The Way In London’s New Pie Revival
The Builders Arms in Chelsea and The Wooden Cross in Crouch End are the first to bring Willy’s Pies to their menus, setting the tone for a trend that’s bound to spread across the city.
These collaborations go beyond standard supply – Lewis works closely with each venue to craft pies that suit their personality and crowd.
From hearty beef brisket with bacon and Tring ale to earthy mushroom and ricotta, every pie is baked on-site and served fresh from the oven. It’s a delicious meeting of traditional pub dining and modern craftsmanship – one bite, and it’s easy to see why Londoners are hooked.
