Get a taste of life during the Occupation with this modern day version of a dish made famous by The Guernsey Literary and Potato Peel Pie Society. This version is made by renowned Guernsey Chef Tony Leck who runs his own restaurant, “The Pavillion”
The novel was written by Mary Ann Shaffer, and her niece, children’s author Annie Barrows and, thanks to its huge success, the island has since become synonymous with the dish.
Although there is no evidence of Potato Peel Pie actually being cooked and eaten in the islands during the Occupation, it offers an insight into the resourcefulness of islanders during the difficult years under German rule.
The idea for the book came about by chance. Mary Ann was trying to get to Guernsey for a holiday but heavy fog caused her flight to be delayed. While she was waiting she bought and read several books on the German Occupation of the islands during World War II.