A kiwi pie shop in Church Hill.
Neil Smith grew up in Whangārei, New Zealand, where a good pie is sold everywhere from corner shops to gas stations. He cooked in Michelin-starred kitchens in London, then spent nearly a decade as a touring chef, feeding David Bowie, Madonna, Beyoncé, Paul McCartney, and their crews.
On a Nine Inch Nails tour he met Nikki Price, a VCU graduate and Richmond caterer. Neil couldn’t find a proper pie in the States, so in 2012 they started making them here.
The savory pies are five-inch, handheld, and always include beef, chicken, pork, vegetarian, and vegan options, plus a fish or lamb pie that rotates every couple of weeks. Sweet pies change with the seasons.
Kiwi at the counter
- Mince
- Ground beef. Mince and cheese is the classic kiwi pie.
- Sweet as
- Kiwi for “great.” It’s also our shelf of cookies and extras.
- Anzac biscuit
- A crunchy oat and coconut cookie made with golden syrup.
- Cuppa
- A hot tea. Ours is PG Tips.
- The PieHole
- Our pickup window on East Broad Street.
