Our Story
About Mud Pies
The Mud Journey Begins
In 2006, Christian Barrington, Mud’s Founder and Chief Pie Maker, took a bold step. Leaving behind a promising career as a financial consultant, he decided to follow his true passion for cooking. The first chapter was an organic café in Chichester, soon a local favourite for freshly prepared food. Despite the café’s success, Christian felt pulled toward a new venture that would become synonymous with quality and tradition – artisan pies.
From Café to Farmers’ Markets
Christian’s pie-making was inspired by cherished family memories—especially his grandmother’s signature Steak & Ale Pie. He set out to recreate those wholesome, hearty flavours with a Mud twist: carefully sourced ingredients and pastry made with butter, never margarine.
He began selling at the Chichester Farmers’ Market, where queues soon formed at his stall every week.
Demand grew quickly, and Christian moved from the café to a small bakery unit in Chichester so he could focus fully on Mud. Those early days meant long hours and working through the night—but the pies kept winning fans.
The Secret to Success
Our pastry is made the slow, traditional way—rested properly for perfect texture. It’s the reason our meat pies and classics like Steak & Ale are so loved: crisp, buttery shortcrust encasing generous, flavour-packed fillings.
A Family Affair
Christian’s wife, Toni, played a crucial role during these early years. While studying to become a midwife, she assisted with the business whenever possible. Their first daughter, Emelia, became a familiar sight at the farmers’ markets, and Toni jokes that Christian would never have seen Emelia in those early years if she hadn’t brought her to the markets at weekends!
Then along came Toni and Christian’s second daughter, Liberty, and their family was complete. Liberty suffers from a rare, life-limiting genetic disorder called Cardiofaciocutaneous Syndrome (or CFC) and, understandably, her illness is a big part of their lives. So, when he’s not making pies, Christian is very much a family man – along with his wife Toni, he is devoted to his two daughters, and he spends as much time with them as he possibly can.
Mud Pies Today
In 2024, Mud returned “home” to a larger unit in Chichester to support our growth. We still do things the right way—quality ingredients, proper methods, and generous fillings. We source organic milk and cream from local estates, fresh free-range eggs, and superb cuts of British meat. Everything is wrapped in our legendary butter-rich shortcrust pastry.
Mud now employs a dedicated team of 12, including Heather and Colin, Christian’s in-laws, who’ve been with him pretty much since day one and have done every job in the bakery at one time or another!
Award-Winning Excellence
Mud Pies has earned over 145 awards (and counting), including high honours at the British Pie Awards, with multiple Class Champions plus gold, silver and bronze medals. Try our award-winners for yourself.
Aldi’s Next Big Thing
Christian’s innovative Chip Shop Chicken Curry Pie brought national recognition when it won Channel 4’s Aldi’s Next Big Thing, hosted by Anita Rani and Chris Bavin. The win was widely covered, including by The Independent, and saw the pie stocked in Aldi stores nationwide.
Onwards and Upwards
We now deliver nationwide via our online shop, supply pubs and restaurants, and work with independent retailers. Explore our meat pies, squiches (square quiches), and popular ready meals. For stories, tips and behind-the-scenes, visit the Mud Pies blog.
Press & Media
Selected coverage of Mud Pies and our Aldi win:
- The Independent – Aldi’s Next Big Thing Win
- The Grocer – Episode 1 Winner
- British Baker – Aldi Success
- Sussex Express – Local Coverage
- The Telegraph – TV Review
- Channel 4 YouTube – Aldi’s Next Big Thing
If you’re a journalist or blogger and would like to feature Mud Pies, please get in touch.
