At Hayden’s Pies we believe in making everything ourselves from quality fresh ingredients. Our pastry chef makes a delicious butter puff pastry using butter from our local milko’s, Dave and Jenny Rutherford and flour from Manildra in Nowra. Our chef makes our pie mixes using local beef supplied by South Ulladulla meat market, chicken from St Georges Basin and all of our game meats from small company in Canberra called Priam. Our local Farmer Sam supplies all of our fruit and veg. We source our specialty items such as herbs and spices, Asian ingredients and cheeses from a boutique supplier based in Nowra called Locale foods. We have our own blend of coffee roasted by a company in Nowra called Coffee fix. We are very passionate about our Pie’s and we hope you love them as much as we do.
We have ample parking outside the shop for cars and across the road at Supercheap and Petstock there is parking for caravans and trailers.
I was always cooking when I was a kid & I was always foraging—not that we called it foraging back then. Mushrooming, yabbying, rabbiting, fishing, shooting … just about anything that ended in ‘ing’ I was into. It took me a surprisingly long time to put two-and-two together and figure out that when dad and I went ferreting we always had “underground chicken burgers” for dinner that night.
I grew up in north east Victoria. When I was 18 I moved to Sydney and stumbled into a chef ’s apprenticeship. By the time I was 22 I was head chef at a very busy eatery in Balmain. That’s where I met Caroline – the love of my life. We went to Caroline’s home in England for four years and then travelled across Europe & Asia.
In 2003 I moved backed to Australia and decided to go into business with my folks. We didn’t know what business we were getting into, exactly, but it was going to be about food…
My sister had just moved down the south coast, and one Sunday morning Dad and I were sitting on the fence outside the Marlin Hotel in Ulladulla. There was a half eaten pie sitting on the fence – most likely left there by some drunken reveller at 2am. Dad and I turned to each other and said, “How about a pie shop?”
We found a space to lease and did all the renovations ourselves. Sam, the building’s owner, must have been extremely nervous. One day we ripped down a wall, the next day we were building another, and the days after that, we were walking in with welders, a concrete grinder and pallets of tiles. Then there was the time we pushed a six- metre long sink into the shop from the back of a truck. At the end of six weeks I walked out of the shop with a welders mask and returned the next morning wearing a chef ’s jacket.
I wasn’t from a baking background; I even failed pastry lessons at TAFE … twice. It was a hard slog for the first few years. I was determined to teach myself, and slowly but surely we became a busy little pie shop.