For some reason, maybe due to their marketing, Greggs is a chain that catches my attention, even though I never tried their goods when I had the opportunity.
Post anything related to Greggs here.
Jan 9, 2026
For those who can, do try a steakbake. It’s overly hot, with a greasy filling that will run down your shirt and guaranteed to give you indigestion. Oh, and it’s utterly delicious
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Imitation is the sincerest form of flattery, and a way for some armchair travelling cooks to attempt to replicate the Greggs’ experience
|And their breakfast deal - bacon roll and a hot drink for just over three quid - is an absolute steal.
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Greggs is going all woke. It’s the end of British society as we know it. 
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I remember reading an American article suggesting that it was fairly common for the pork pie to be served hot in the States. An abomination of an iconic British food, IMO.
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We have plenty of Sausage Rolls in the Great White North, thankfully.
Pigs in a Blanket would be some sort of North American cousin to them.
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You probably know that British pork pie is rarely seen in the U.S. In fact, I have only seen it once at a small market near(ish) me that specializes in savory pies. Until you posted, I didn’t even know pork pie was traditionally served cold! Makes perfect sense though.
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The exception is in Leeds on bonfire night , when it is served hot with mushy peas and mint sauce. I lived in Leeds for a couple of years and was a bit surprised when I was presented with it the first time, there wasn’t a second time.
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I’m not sure which is the weirder. Pork pie served warm. Or mint sauce with it.
But, hey, waddya expect on the Dark Side of the Pennines?
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pork pie is a dish best served cold.
Ah yes. Revenge by indigestion.
Then, from my county, there’s the Cheshire pork pie, served hot. Here’s a recipe which seems to have crossed the pond.
And, from the neighbouring county of Shropshire, there’s fidget pie, also based on piggy
We had a giant sausage roll for dinner one night over the festives. A Nigel Slater recipe so much too posh for Greggs. I subbed chestnut puree for the lambs liver - not because of any aversion as such, just that I thought the puree would be better (and I had it in). Made full quantity and it was very good cold for lunch.
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I might have to seek out a sausage roll this weekend.
