Edibles & Potables: I’m a commoner, but make mine royal lamprey pie

<div>Edibles & Potables: I’m a commoner, but make mine royal lamprey pie</div>

On Friday afternoon, combating the hordes in my temporary capacity as festival legal compliance doorman at Pints&union in New Albany, I was explaining my latest idea for new and innovative Harvest Homecoming booth food.

It’s a delightful stargazy pie with pilchard heads gloriously intact, the thought of which diverted my attention from mundane elephant ears and pork tenderloin sandwiches to English comfort food and daydreams of Real Ale, knowing the pantry at my house is utterly barren of Marmite, and concluding that I’d be compelled to make do with kippers and a nitro can of Old Speckled Hen.

The words of Inspector Morse, classic British television police crime solver, popped into my head.

“The secret of a happy life is to know when to stop – and then go that bit further.”

All the way to lamprey pie, in fact, which is a species-specific variant of the aforementioned pilchard bake with royal connotations, as detailed at the always magnificent Gastro Obscura, covering “the world’s most wondrous food and drink.”

Michigan’s Bloodsucking Parasite Is Britain’s Royal Delicacy, by Diana Hubbell

The sea lamprey, or Petromyzon marinus, looks like something dredged up from the depths of hell. Virtually unchanged over the last...Read more