Mark Williams

Was Mark Williams on Standishgate where C and A was?

If I remember correctly, it was slightly nearer Station Road, as it was still there when C and A's were already open. I can still remember the smell of sawdust that was on the floor as you went in. 

Am I correct in thinking that Mark Williams had more than one shop? I'm sure I remember one in another place, but I may be mistaken.

The Roebuck hotel on Standishgate  became Mark Williams Butcher in the 1930s, then went on to be a McDonalds. Thats the one I remember

There was more than one Mark Wiiliams, if memory serves me right. The best pork pies in town.

One shop was on Standishgate, at the bottom, across the lights.

Yes that's the one I remember . Next to C&A which is now Primark. There was also one on Gerard St in Ashton. I dont remember there being another in Wigan Centre

Admin wrote:There was more than one Mark Wiiliams, if memory serves me right. The best pork pies in town.

One shop was on Standishgate, at the bottom, across the lights.

Glad you said pork pies! I always thought that the best meat and potato pies in Wigan were from Laces...that was the shop with the bakery behind...it said so on the sign outside. Nice word play, I thought.

Of course, as regards Laces pies, I'm biased. A lovely Irish girl always used to make sure she served me when I went in! I'd love to know what happened to her.

Mark Williams still have a shop in Gerrard Street, Ashton. It's been there donkey's years.


Eee Haw

Is that the one on the right as you go up the hill, or is it lower down?

On the right yes, opposite The Red Lion.

This is how I remember Mark Williams in the 60's. Why do good shops always seem to close?

That jelly , oo If I went to town with my mam , and she bought me one to shut me up , I'd have eaten mine before we got to the top of Standishgate and on down to Library Street to catch the Norley bus home .

Slightly off topic, but can someone post some good pie recipes? Meat and Potato, of course, but also some others.

RecipeIngredients subform[th]FillingIngredient[/th][th]Quantity[/th][th]Percentage[/th]

Beef, minced, extra lean.	3.1	38.85%
Potato, peeled	3	37.59%
Onions, white	0.9	11.28%
Water	0.7	8.77%
Seasoning, Melsine	0.2	2.51%

This is what I made and it was lovely. Please ignore the quantities and follow the percentages. Instead of Melsine (A commercial seasoning) just use salt and white pepper to taste. Add a little at a time until it tastes ok.

Thank you admin and lolly. The meat and potato filling is just what I was looking for.

The Game pie looks well worth a try as well.

As soon as I can get the chance, I'll add a recipe in the relevant section.

Admin wrote:RecipeIngredients subform
[th]FillingIngredient[/th][th]Quantity[/th][th]Percentage[/th]

Beef, minced, extra lean.	3.1	38.85%
Potato, peeled	3	37.59%
Onions, white	0.9	11.28%
Water	0.7	8.77%
Seasoning, Melsine	0.2	2.51%

This is what I made and it was lovely. Please ignore the quantities and follow the percentages. Instead of Melsine (A commercial seasoning) just use salt and white pepper to taste. Add a little at a time until it tastes ok.

WOT no pastry?

Pastry...just a basic shortcrust pastry. Twice as much flour as lard, pinch of salt and a little water. Pastry not too dry, not too wet.

Cook the meat with onion then add potatoes and water. Season at will.

Also, if you use half waxy potatoes and half floury potatoes, the floury potatoes will disintegrate and make a thick mix.


Yummmmmmmmmmmmmmm.................................

Mark Williams butchers also own Yates Greer.

Mark Williams, 142 Scholes, 1905.