Gary Hanna, a food critic and YouTuber known for his channel Gary Eats, recently visited The Hairy Bikers’ restaurant – and summed it up with one word. He sampled two types of pie and traditional pudding at the northern eatery run by celebrity chef Si King, one half of the duo he called two of his “most favourite guys” on TV.
The pair gained popularity as a motorcycling cooking duo on shows like Hairy Bikers’ Bakeation and The Hairy Bikers’ Comfort Food. Tragically, Dave passed away from cancer in February 2024 at the age of 66. Since then, Si has opened a takeaway with outdoor seating called Propa at Sheepfolds, in Sunderland. Upon entering the establishment, Gary’s camera offered viewers a look at the gift shop stocked with Hairy Bikers books and a straightforward menu featuring hearty dishes, including some appetising pies.
Despite his admiration for the chefs, he confessed: “‘It was a massive dread of mine that it was going to be poor.” However, he soon found out that wasn’t the case, as he declared everything he tasted – “brilliant”.
He was also pleasantly surprised to discover that Si King is actively involved in the day-to-day operations of the restaurant, being present “most days” to oversee the food and menu.
Diners at the establishment are presented with mince and dumplings, chicken Kiev pie, three-cheese pie, lamb, potato, and Wensleydale pie, plus jam sponge and custard.
Gary selected the Kiev, lamb and potato, and sponge offerings, which totalled £32.
Having settled down with his meal, Gary then displayed the sponge and two pies to the camera, the latter boasting generous helpings of gravy.
Gary remarked: “Take a look. Look at the size of the portions, but what’s got me is the actual glaze on top of the both the pies.” He chose the chicken Kiev dish to begin with, observing there was “no shortage of gravy”.
Upon slicing into the pie, he commented that he detected a “lot of garlic”, but was astounded once he sampled it. Gary declared: “That is absolutely, truly fantastic; that’s great. Chicken cooked perfectly; so moreish. That is the thing; it’s really moreish”, praising the pastry as “fantastic” with a “beautiful colour”.
He went on: “Gosh, that’s good. The only thing I say – I am being super picky here – a lot of gravy. The gravy is… just a little bit less gravy would be beyond perfect.”
Nevertheless, he admitted he was talking a “load of nonsense” as the gravy was “so nice”, explaining it was simply a personal preference that he’d favour less.
Progressing to pie number two, Gary was evidently delighted with the lamb, potato, and cheese combination when he tucked in. He highlighted the mint flavour and “chunky” meat before declaring his dish a “brilliant” pie and commenting that he was “really enjoying” it.
Finally, Gary indulged in his jam sponge, first savouring the “rich, creamy” custard before diving into the “beautiful” sponge which he described as “super light and soft” and a “brilliant way” to conclude his meal.
In his final remarks, Gary praised the chef for doing a “tremendous job” and expressed that he “really, really enjoyed” the experience. He once again used the term “brilliant”, stating: “The chicken Kiev pie was beautiful, brilliant. The lamb potato and Wensleydale pie, everything worked brilliant.”
He ultimately awarded Propa at Sheepfolds a resounding 10 out of 10.
