I invited a long-time pie and masher from Islington to join our company in November for a pleasure-seeking trip to Canning Town. Rejected on the grounds that it was ‘too far’, I saddled my two-wheeled steed for a solo ride from Hackney Wick to Plaistow along that vital artery of fresh air ‘The Greenway’. Slicing through the urban prairie of East London like a spoon through pie crust, I arrived at 330 Barking Road energised and appetitious.

Although the club has visited BJ’s on two prior occasions, my last lunch here was a full decade earlier in October 2012. As you would expect – and indeed hope – little has changed apart from the numerals on the menuboard.

It was even smaller than I remembered, as four grisled geezers gathered their girths into the central reservation. The eating – and seating – platforms appear to be constructed from highly varnished floorboards.

But these are mere utilities for the speedy dispatch of pies which are made and baked on the modest premises. Or hand-crafted artisanally, if you want to put a spin on it.

The Price platter was a galumptious grouping of carbohydrates liberally spattered with a genuine eel-broth parsley liquor. Ranged before your recorder was a side bowl of eels in jelly bloodied with Encona’s tear-inducing ‘Exxxtra Hot’ Pepper Sauce.

The main feature was the culinary riot which had etched itself onto my tastebuds ten years earlier; a Dutch variety of frozen chip, flash fried in beef dripping for enduring crispiness below the liquor line. This is the audacious signature dish of head chef Nathan Jacobi, and in my opinion it’s well worth losing points for.

Welcome addition to our crew materialised just as the dining room began to empty. Linda Jones anointed with the ‘holy water’ of pie and mash – chili vinegar. The stained glass panel behind enhanced the ecclesiastical effect.

For Karen Ramos of Harold Wood, these eels were the ‘best so far’ on her travels with the club.

Front of house were Jackie [pictured] and Karen. Nathan emerged from backstage for some brief words on the state of play. Although he never got in on the West Ham match day franchise at the London Stadium, he still has two large wholesale orders to fill each week, and is trying to get his son interested in the art, craft and business of pie and mash.

A group shot outside BJ’s tavern of pies. It’s Nathan’s aim to be out of the game in seven years, so if you want to sample the Canning Town delicacy of pie, chips and liquor, or simply enjoy the traditional and highly authentic fare on offer in this chapel-like establishment, the clock is ticking.

We found shelter and sanctuary in the Abbey on the corner of Barking Road and New Barn Street.

[far right] The London Stadium, from the Greenway.

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