Clarks Pies: A Cardiff Classic Baked in Tradition
There are few foods more synonymous with Cardiff’s working-class history than the humble Clarks Pie. Also known affectionately as a ‘Clarkie’, this hearty, gravy-filled meat pie has long held legendary status in the capital and beyond. It’s more than a snack—it’s a piece of South Wales history that’s travelled across the UK in lunchboxes, paper bags, and suitcases, feeding both bellies and memories for over a century. Its had many rhymes and stories told about, and was a firm favourite on the terraces at the Arms Par, Ninian Park.
The Birth of the Clark’s Pie
The story begins in 1913, when Mary Clark started baking and selling meat pies from her home in Cardiff’s Grangetown. Her original recipe—rich minced meat, thick gravy, and a shortcrust-style pastry with no tin required—quickly gained popularity. The pie’s unique quality? It could be eaten hot or cold, held in one hand, and never crumbled. A perfect worker’s lunch.
Pie Shops Across the City
As demand grew, Mary’s son Harold expanded the business, opening Clark’s Pie shops across Cardiff. One of the most famous was on Cowbridge Road East in Canton, which became a pie pilgrimage site for generations. There were also shops in Grangetown, Roath, and eventually in Bristol and Pontypool—each with loyal followings and queues out the door on match days and lunchtimes.
Fuel for the Working Class
For many Cardiffians, a Clark’s Pie wasn’t just a treat—it was a daily essential. Miners, dock workers, factory staff and bus drivers would often grab a hot pie on the way to work, or tuck into one during a short break. Wrapped in paper, sturdy enough for a back pocket, they were the original fast food—filling, affordable, and full of flavour.
Families would buy them by the dozen, and they became a staple at birthday teas, night shifts, and football terraces. The thick crust and peppery meat ensured every bite was warm and satisfying.
A Pie Worth Travelling For
Visitors to Cardiff—whether from the Valleys, across the border, or up north—would often leave with boxes of Clark’s Pies to take home. It was common for families to take ‘Clarkies’ wrapped in newspaper back to London, Manchester, or Birmingham after a trip to the capital. The pies travelled in boot compartments and train luggage racks, spreading the taste of Cardiff to hungry mouths across Britain.
Where Are They Now?
Clark’s Pies are still proudly baked and sold today, though fewer shops remain. One of the most enduring pie shops is Clark’s Pies on Bromsgrove Street in Grangetown, still family-run and fiercely loyal to the original recipe. Others operate independently but maintain the same proud baking tradition.
While the days of Clark’s Pie shops on every high street may be gone, the brand continues to serve a slice of Cardiff’s culinary heritage. Whether enjoyed fresh from the oven or cold from a paper bag, a Clarkie still tastes like home.
