Pie And Bovril: Long Forgotten Or Still A Half Time Staple?

Every die-hard fan loves a good football story – especially ones that bring back warm memories and a sense of nostalgia and we’ve got one for you here as we peel back the layers on a tradition that has significant roots.

Half time at football matches now provides fans with a wide variety of catering options – especially at elite clubs and futuristic stadiums, where ‘gastronomy’ appears to have moved on significantly.

Seemingly at some, gone are the days of the good old ‘pie and mash’ and certainly in some, bovril appears to be a thing of the past already. At lower league clubs you can still find this as an option, though this is becoming few and far between at the summit of the Premier League, with the gulf widening somewhat.

Where Did Pie And Bovril Originate?

With roots in the north of England (clubs such as Blackburn Rovers and Morcambe FC) and Scotland, the ‘pie and bovril’ half-time staple is remembered fondly and you can still find it available at ‘old school’ grounds like Goodison Park and at most clubs in Scotalnd. Indeed, Tynecastle (Hearts) and Fir Park (Motherwell), still serve this religiously.

Bovril, which is a thick, salty and warming beef drink dates back to the late 1800s at football matches, while the pie was introduced as far back as the 1920s. When football became the sport of the masses, this tradition soared in the twentieth century and was a key part of the football match experience for many fans.

Indeed, the hot bovril drink was almost medicinal, especially in open stadiums during winter months when temperatures plummeted, while the pie gave spectators much-need fuel. The ultimate ‘comfort food’ that enhanced the enjoyment of fans watching their favourite teams.

Certainly in the early 2000s, the reputation of the pie at many clubs began to decline, with many fans often complaining that they had lost their quality due to mass production by corporate companies. Indeed, servings were less generous, fillings became questionable and ‘soggy bottoms’ were just some of the grievances as it became more about profit over substance.

However, it was (and still is), the “working man’s” half-time option of choice, though it is becoming few and far between. Also, the price has increased dramatically. Even now you will pay at least £4.00 and more at London-based grounds as opposed to £2.00 even only as far back as 20 years ago for a pie. Even for a bovril, you are paying £2.00 – excessive for a cup of beef gravy.

Is It Now Bistro And Not Bisto?

We have seen somewhat of a transition over the last few years, with football now attracting a different demographic of fans and as such, clubs have started to cater for more expensive tastes.

At grounds such as the Emirates Stadium (Arsenal) and The Tottenham Hotspur Stadium, fans now have a wide choice of options – the traditional, working class ‘Pie and Mash’ kiosk, basically having given way for Sushi bars, Burrito stands, catering for a wider specturm of supporters.

Though, without a doubt, the half-time pie and bovril has made its mark on the British game and is fondly remembered among many ‘old school’ fans.