Hello pie fans, and that’s right I’ve been on my football travels again crossing over the Irish Sea to take in Bohemians v Waterford in what the League of Ireland marketeers will have you believe is #TheGreatestLeagueInTheWorld as I made a whistle stop visit to the Irish capital, Dublin. My path here came via listening to an Outside Write podcast and a couple of follow up conversations with Gerry who runs the A Bohemian Sporting Life website all about the north side club. Not only did Gerry keep me abreast of ticket availability, he also let me have a look around The Bohs home Dalymount Park as well as joining me in what turned out to be many, pre and post match beverages with his buddy Brendan.
This isn’t the first time where my widening football connections has lead to a solo travel experience turning into an even better one with new friends as in March, when I headed to the Basque Country, Dan who runs The Linesman helped to fully indoctrinate me into the Athletic Club pre and post-match atmosphere. Something that I would have done on my own but was made infinitely better with some local knowledge. These acts of kindness are ones I’d be more than willing to replicate in my fair city and if anyone ever does find themselves wanting to know a bit more about football in Glasgow’s Southside I’ll always be happy to show the way.
One of the nuggets of information that Gerry was able to reveal to me before everything got a little hazy was that Bohemians were perhaps the only club in Ireland to have pies on their match day menu thanks to an arrangement with The Pieman Cafe located in the Temple Bar area of the city. This was obviously met with much delight on my part, and so at half time after collecting my customary pin badge I made my way to the queue to experience my first Irish pie eating experience.
So without much further ado, let’s rate some pie!
Where: Bohemians 0-0 Waterford, Dalymount Park, League of Ireland
Price: €10. Yes, on first glance this is a whooping price for a pastry when you consider the site average up until this point floats around the £1.70 mark but this was not just pie alone and while that was an option, the temptation of having my pie with mashed potatoes, mushy peas and gravy truly was a temptation that my slightly tipsy and pretty hungry body could not resist. With a bottle of water thrown in too the €10 price tag seemed pretty good value in a city that has, what I think, a somewhat unfair reputation of being a bit pricey. Also, it was huge!
Presentation: Now given the component parts of pie, mashed potatoes, mushy peas and gravy it would have been lunacy to present this on the Meat Filled Pastries classic of a medium sized white napkin and so the brown box and fork combination were perfectly fitting in this scenario.
Meatiness: Chilli Beef and Chorizo is a new flavour sensation for the site and it is one that I think The Bohs, and of course The Pieman Cafe, executed admirably. The filling was exactly as a good chilli beef should be, there was a nice spice to the pie with beef and tomato undertones. There were kidney beans and onion present too and the texture was rich but smooth. If there was one small criticism then it would be that the promise of chorizo felt a little unfulfilled but it was still a super tasty filling nevertheless.
Pastry: Shortcrust pastry that seemed entirely in tact from what I could see. It’s sturdiness meant that it held up well to the many wet components around about it and as pastry goes it actually tasted pretty good on it’s own too. If you’re going to serve a pie this size with this assortment of sides a robust pastry shell is definitely the way to go.
Brown Sauce: There was no brown sauce but a couple of ladles of The Pieman’s homemade gravy which was just the ticket. I wouldn’t have added brown sauce as it would’ve been nothing but superfluous.
Overall: Good filling in a massive pastry pie, really tasty beef chilli and gravy with just that little extra chorizo layer missing from it really delivering in every way. I would definitely have another one though.
Gravy Factor: There’s yer dinner!
Do Scottish football clubs limit themselves too much by just serving a single pie on a napkin? You know what, maybe. May be there are some out there but if the option to have a full pie dinner like this was on offer at our football grounds I would almost certainly be all in every time, especially after a few beers.
Next up is a review back in the Scottish Juniors as I visit Newmains United, a club who in recent seasons have shown they are not afraid to think outside the box when promoting their clubs name.
However until next time, go forth and eat pie!
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. Editor of Leading the Line, A member of the SWPL Media Team and a contributor to various football websites and publications he also currently acts as Heart & Hand Podcast’s resident Iberian football expert, hosting “The Isco Inferno” a weekly take on all things Spanish football. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.
For further queries or requests you contact Chris via email at email@example.com.
It’s pie time baby! Welcome to Meat Filled Pastries where once again I continue to get elbow deep in my search of the sweetest symphonies of meat and pastry the Scottish football world can offer. But first…
I’ve knowingly followed football for over 25 years. In that time social media and the way that fans interact with their clubs, players and fellow terrace dwellers has changed to an almost unrecognisable level. Whilst big clubs have had the “benefit” of national media coverage football down the leagues often relied on the support of the local paper, word of mouth or the odd post match conversation over a pint or two. Nowadays though clubs of all levels are in the search for greater reach latching onto anything that makes them stand out from the crowd and searching for ways to attract new followers at a time when the telly seems to rule all. Whilst Social Media Officers at “big” teams can themselves alone attract thousands of followers at the lower levels there is no media team. No budget for high-definition graphics and elaborate signing videos and in some cases no real expertise of any note to call upon, but you know what? The content still comes. The goal flashes, the signing news, the websites, the match day posters, the new logos it’s all there to see. All keeping people informed whilst maintaining thier clubs relevance in an ever smaller world. This work can sometimes be even better than those that earn a living from it and it should be commended. Whether it be keen fans who volunteer, students looking to hone their media craft or inwhatever form that the content is produced it’s it’s fair to say that the profile of these clubs would just not be the same.
It cheers me even more to see that in recent times clubs – with the budgets to do so – are now recognising these individuals with paid full-time opportunities. Most recently this was demonstrated at Dunfermline Athletic where long time Club Photographer Craig Brown has been rewarded with a permament contract to act as the club’s Media & PR Officer. Even more famously Alan Burrows has seen his role on a Saturday at Fir Park change from punter to Chief Executive a fanciful thought during the SPL years. Recognition is often hard to come by when the time spent goes unseen so I wanted to take this chance to say thank you to all those folk who make trying to understand what’s going on in the strange little world that is Scottish football just that bit easier.
I’d like to think that my pie reviews help to promote those clubs a little too and I always make sure to give a shout out to the teams I visit when spreading the good word. So let’s get to it, without much further ado, let’s rate some pie.
Where: Portland Park, Troon 1-1 Pollok, West Premiership
Price: At £2 my initial reaction was to say that this pie, even for a luxury offering, was expensively priced as a junior pastry but then it was presented to me and the volume of pie you got against the amount you had to spend had me thinking that this was a bit of a bargain.
Presentation: Has there been a special sale on coloured napkins this pre-season that I don’t know about? For the third review in a row my pie was presented on something other than a white coloured napkin. This time blue, in keeping with the home team colours. Good size for holding the pastry which on this occasion was housed inside a tinfoil case.
Meatiness: Jesus this was meaty. It was dense with meat and more than one chunk took a couple of bites to get through. This was the good stuff. The meat tearing forgivingly as I ate. There was also an ocean of well seasoned and highly flavoured gravy, wrapping itself lovingly around the mini steaks with its viscosity allowing it to kiss the sides and gently flow out its pastry tomb ready to awaken your tastebuds. There was the presence of pepper throughout each bite. Not a semi-acrid burn that can sometimes build whilst eating a scotch pie but a consistent, almost sweet, tingle that just added to the total flavour profile. This was good.
Pastry: The good news continued with the pastry. Although it was a little soft, no doubt as a result of the ample treasure it was concealing, there was no sticking to the tin foil case and falling apart as I lifted it. It was a lovely golden brown colour and although the top layer puff pastry disc was a little off centre this still felt like one of the neatest pies I’d seen in a long time.
Brown Sauce: I think it would have been near blasphemy to put a condiment on this bad boy.
Overall: Generous filling and size. Tasty meat, unctuous gravy, golden pastry. Belter of a pie!
Gravy Factor: Give me another ladle full.
An absolute triumph of a pie from Portland Park. I’ve not had one that good in a long time and I would recommend a trip to Troon just to eat it. Will the streak continue next time out with the intriguing sounding Bacon Mac & Cheese Pie from Ibrox?
Until then, go forth and eat pie!
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink as well as featuring in The Scotsman, STV and a number of other media outlets. He currently acts as Heart & Hand Podcast’s resident Iberian football expert. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileno with a passion for food and football that has manifest itself in the wonder that is Meat Filled Pastries.
With the regular football season now officially over, and the World Cup in Russia upon us now seemed as good a time as any to add another chapter to the International Soccer Scran Special Series, a long overdue summary of my trip to Bavaria and in particular the Max Morlock Stadion in Nuremberg, a footballing stop off during a stag weekend that took us to Munich and Augsburg too. In fact the initial plan was to head to the Bavarian Derby between the two aforementioned clubs but an imminent Bayern title party in Swabia coupled with the German fans renowned for selling out grounds meant that tickets were hard to come by and whilst some were acquired there was not enough to facilitate the entire group and so Plan B was formed and a day in Nuremberg awaited us. So without much further ado let’s get elbow deep in a world of pretzels, tiny sausages, beer and some coverage in a local news outlet.
Nuremberg is situated an approximate two hour train journey from central Munich. There is a “slow” train and a “quick” train that takes you to and from Bavaria’s biggest and second biggest cities. Unsurprisingly the “slow” train is a bit cheaper and, even cheaper still if you’re travelling in a large group, with our fare tumbling from around 80€ per person to just 15€(ish). Although we did eventually get the cheaper fair we hadn’t planned the journey very well and so on the slow train we arrived into Nuremberg’s main station just ten minute’s before kick off. The fates started to turn in a favour though as on exiting the station we were greeted by a thankfully quiet taxi rank and a short 15 minute ride later, which passed a game between the home town teams youth side at the side’s training complex, we had arrived at the Max Morlock Stadion.
The ground is like many stadia in Germany serviced with a running track with the main stands to the side providing a closer view whilst the oval curves at the end providing views, that whilst a bit further away, are excellent values for money. Having taken the stairs to our seats in the top deck I was intrigued by the view through the plexiglass to an open piece of land behind the stand. Luckily somebody more up on their history than me identifed this as The Nuremberg Rally Grounds, home to a decades worth of Nazi propaganda. The stadium itself used as a hosting ground for the Hitler Youth and Nazi centric sporting competitions. When you think about the many modern stadiums built beside wasteland, industrial estates and shopping centres on the edges of cities and towns this trip to Nuremeberg led to a surprising and unexpected moment of reflection back to very different times.
Eating Outside the Ground
The Max Morlock Stadion, as previously hinted at, is situated a decent distance away from the main centre of Nuremberg and with very little around it so if you do have a preference for snacking before going to a game then I’d suggest hanging out in the centre where you have your expected mix of Bier Halles and high street restaurants. Beside the main station there is an interesting historical looking (although I suspect very modern) little conclave with some shops, cafes and bars. There’s plenty of options to choose from but I suspect a review of Nuremberg city centre is not what you came for though so let’s get out that taxi and into the ground.
Eating Inside the Ground
Entry into the stadium is via a gated perimeter which, one navigated, presents you with a decent selection of food and beverage options. As this was a stag do let’s start with the important stuff, an item close to every Bavarian’s heart, the beer. Firstly, and this is a strange thing to have to call out, they are alcoholic and can be taken into the stand with you. Served in a rather nifty branded plastic up, emblazoned with the 1. FC Nürnberg crest. A bit of further reasearch showed that this is a fairly common theme at grounds across Germany. I found myself thinking that if it wasn’t a) so fragile and b) be absolutely minging by the time you got it home, it would make a nice souvenir of your trip. I’d love to give you a price per pint but stag do’s aren’t necessarily the place for that kind of detail although if you had to push me I think it was around the £4 mark. Expensive but about average when you are part of a captive audience.
Your main food options were, also refreshingly traditional, pretzels and sausage. I think it’s fair to say that you’ve not really experienced a pretzel until you’ve been handed a face size Bavarian version of this baked good. There were two varieties that I could see. Plain, dusted unmistakably with salt, and cheese. Naturally, I conspired to try both and whilst each provided that combination of soft white dough and chewy dark brown crust that anyone who has ever had a soft pretzel will know the cheese version provided that extra level of flavour that the plain salt didn’t have. The flavour profile enhanced by those crispy bits that only cheese can provide when it catches on the bottom of the tray. They really are the ideal snack/hangover meal replacement to go with a beer.
Post game and with the beer hunger still rumbling on I made use of another kiosk situated on the perimeter of the stands and had a roll and sausage. Not square, as often found back home in Scotland and neither large and long like the Bratwursts and Bockwursts of your Germanic dreams but a more local speciality known as the Nurnburger Rostbratwurst. Three of them to be precise, tidily stuffed inside a simple white bread bun like a trio of meaty soldiers and (when you actually manage to locate the condiments) topped with ketchup and mustard. Like their much larger wurst brothers these are usually grilled however their differentiation in flavour is the addition of marjoram to the sausage mix. Although the sausage is much smaller, meaning that the casing to meat ratio is drastically increased I enjoyed the more regular pop that these tiny, tasty bangers provide.
German football is often championed as the crème de la crème in relation to a fans match day experience and with cheap tickets, noisy supporters, proper beer and a wide range of food options it’s easy to see why. It also, like football across the globe, gets covered extensively from the very bottom to the very top. Sometimes the local press will even grab a bunch of drunk Scottish folk in Where’s Wally outfits and ask them what they are doing there. So if your German is half-decent, and you want to see what our man Jambo made of our day then you can do so here.
1. FC Nurnberg Soccer Scran Top Tips
- Big groups equal discounted travel from Munich, just get your timings right for kick off.
- Take some paper towels with you so that you can take home a branded plastic cup for free.
- If you’re sitting in the end nearest the main entrance then make sure to take a look at the Nuremberg Rally Grounds, might as well learn something whilst you’re here.
I had been to Germany a couple of times before this and somehow managed to conspire to not get to a football game so this was a good day for checking things off my footballing bucket list. Overall the version of Bavaria that I saw during my long weekend there played very much into the stereotype of beer, beer festivals, sausage, pretzels, and just when you think you can’t manage another one more beer (and sausages. and pretzels).
Next up I’ll tackle my biggest International Soccer Scran piece until last as I do a retrospective on my time in Madrid both last year and for a few days this covering games from the Bernabeu to the Polideportivo Vicente Del Bosque and everywhere in between.
However until next time go forth and eat pie (or pretzels!)
Chris Marshall, is a BJTC accredited Radio Journalist with an honours degree in Communications & Mass Media from Glasgow Caledonian University. He has contributed to prominent football sites including Pie & Bovril, The Terrace Podcast, The Football Pink and The FBA’s as well as featuring in The Scotsman, STV and a number of other media outlets. A perennial ‘Scottish Sporting Optimist’ and part-time Madrileño with a passion for food that has manifest itself in the wonder that is Meat Filled Pastries.