Planned new pub for North Walsham will specialise in pie and mash

Pete Callaway is turning the old Carpenter's Arms youth drop-in , in North Walsham, into Market Tave

Pete Callaway is turning the old Carpenter's Arms youth drop-in , in North Walsham, into Market Tavern Pie & Mashery.PHOTO: ANTONY KELLY - Credit: Archant

Pie and mash will star on the menu of a new pub set to welcome customers in north Norfolk next month.

Pete Callaway is turning the old Carpenter's Arms pub, in North Walsham, into Market Tavern Pie & Ma

Pete Callaway is turning the old Carpenter's Arms pub, in North Walsham, into Market Tavern Pie & Mashery.PHOTO: ANTONY KELLY - Credit: Archant

Pete Callaway is hoping to open his Market Tavern plus 'pie and mashery' on Market Street, North Walsham, at the end of April.

Mr Callaway, 58, said his aim was tradition and the Free House pub would offer a range of authentic British fare including pies made in Norfolk and London, pasties from Cornwall, sausages from Newmarket and locally-grown potatoes.

'I think my catchphrase should be: 'Come and have a bash at my pie and mash'' said Mr Callaway, who ran the Jolly Farmers pub in Swanton Abbott for seven years until 2006 when he left to look after his son Connor, now seven, while his wife Sharon ran her Perfections hair and beauty business in North Walsham's Mundesley Road.

If planners approve change of use of the building, which used to be the Carpenter's Arms youth drop in centre, Mr Callaway said he wanted to recreate a home-from-home feel in the front with an artificial fire, mantelpiece, pretend cat, and a clock; put a pool table in the cellar, and a dart board, TV and the mashery in the barn behind the building.


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He added: 'I want to get back to tradition. Instead of people staying in their living rooms, I want them to come here and socialise.'

The tavern would be aimed at mature people, with no facilities for children, and Mr Callaway said he also hoped to offer occasional live entertainment.

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'I don't think it's brave to open a pub at the minute,' he said. 'There's a living to earn from it. I want people to know that the traditional pub is still here.'

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