Covid Times - The last of the family owned F Cooke Pie and Mash shops in London.   Two pie mash and with a plate of jellied eels - cooked eels set in an aspic jelly made from eel bones - ready to eat on the table at F Cooke Hoxton street. The Cooke’s take a traditional approach to preparing the meat. Nothing is added to the meat and the gravy is made naturally through the cooking process. Kim Cooke says of the mash. “We have to have a potato that stands, that looks good, that cooks easy, that don’t need a lot of work, because we don’t add anything to it”.