Pies have long been synonymous with UK football culture. Yet some teams consume more than others. In this article, we discuss which UK football teams eat the most pies.
The pie is a cultural phenomenon. In the US, they come filled with cherries and sweet treats like pumpkin. Yet, serve that up to someone at a UK football ground, and you will quickly find yourself judged critically and harshly. Meat and gravy, chicken and even Balti pies are the staple thoroughfares. But which teams and their supporters eat the most?
Which Championship Teams Consume the Most Pies?
A recent study by Free Bets has dived into the pie phenomenon and surveyed a range of fans across various matchdays and stadiums across the United Kingdom. The results are that pie consumption is higher in the north when it comes to the Championship’s 24 teams, with the lowest pie consumption found in London and the south.
Fans from the North East enjoy a pie more than other regions. Sunderland came top of the list at a whopping 2.8 pies per fan. Hot on their heels were local rivals Middlesbrough, hitting 2.6 pies a match. Third and fourth came Stoke City and Sheffield Wednesday respectively.
From 19 to 24 on the list, sit teams are all in Wales or the South. This includes Queens Park Rangers at the bottom, with Bristol City and Luton Town close by. However, Millwall upholds the banner for southern pie eaters, flying the flag at number five in the table with 2.2. pies per fan.
The Changing Face of Football Food
While some clubs are steadfastly holding onto tradition, this league of pie consumption may also be hinting at something else. This is the fact that a change is taking place in football. It is becoming more global, and more inclusive and this is represented in the food it serves.
A perfect example can be found in the food vans of Forest Green. While not a championship side, in 2015, Forest Green Rovers became the world’s first vegan football club. Reflected in their other practices, such as the installation of eco-friendly solutions at their ground, they were promoted to the football league in 2017. Since 2006, they have played at the New Lawn Stadium, nestled in the heart of Gloucestershire.
Forest Green is a team doing things differently. A look at their menu will show that. They have the award-winning Q Pie, spicy pasties, veggie burgers and more. One particular favourite is their butterbean tikka masala. While many thought this change would send the club into administration, it has begun to attract fans from as far and wide as Sheffield to Argentina.
Footy Scran
A vegan team is an extreme example, but most grounds have begun to make a change. Many believe this is down to social media and the prevalence of pages such as @footyscran on X. These pages rate, rank, and review the fares of football grounds across the country. This has given a certain accountability to the hospitality wings of stadiums. If they charge extortionate prices for a tepid, limp burger and chips, it will quickly be posted online and come back to haunt their public relations department.
This has seen some outstanding efforts from clubs. From jerk chicken boxes at Tooting and Mitcham FC to gourmet fishcake, chips and mushy peas at Doncaster Rovers. Even the humble pie has been reinvented, with creamy mash and mint sauce included at clubs like Harrogate FC.
Small clubs seem to be leading the pack with this. A search across these accounts yields few premiership teams dishing out top-notch food and value for money in the same package. There may be a few reasons why this is.
Firstly, many lower-league clubs can use this as a way to advertise. Supporting grassroots football is now seen as the mark of a true football fan. Many fans support top-tier clubs and then choose a lower-league club as a second. Thus, by having sterling hospitality, it is a way for lower league clubs to provide something other than the football, which will never match that of the top flight.
Another practical reason is that lower league clubs also have the ability to source food locally. Without being tied into big contracts, they can chop and change from local suppliers and vendors. Contrast this to large clubs who may ship in food, doing so en-mass, from across the globe. The quality is bound to show.
Football tourism is here to stay. As flights increase in price, this is going to remain local and by utilising hospitality, small clubs can increase revenue and keep their doors open longer. The humble pie may not be the only choice on the terraces anymore, but it remains the king and a bigger selection is only going to be better for fans.
