Pie in the Sky

'Pie in the Sky' is the name of a country restaurant run by part-time Detective Inspector Henry Crabbe and his accountant wife, Margaret. Henry makes the world's greatest steak and kidney pies and would cheerfully retire from the police force. Assistant Chief Constable Freddie Fisher, however, won't okay his retirement for reasons I won't disclose. Freddie calls in Henry to solve difficult cases which are likely to cause embarrassment to senior members of the local police force. There are moments of drama in this series, but these are tempered by an underlying streak of gentle humour. A wonderful cast, great scripts, as well as cooking lessons from Henry, in between the action. Take note of Bella Enahoro who plays 'Cambridge' in the first five seasons. She and Henry make a great duo!

Nice blend of cops and robbers and cookery, great cast and varied characters each fleshed out individually. A good chemistry between the two leading players, and the others dovetail together well. Stories are light but well drawn fitting neatly into an ideal time slot for me. I found it easy to slip into getting involved with the character dynamics.

I even found a good cookery tip regarding the perfect shepherd's pie, put a layer of mash on the bottom of the casserole dish, to soak up the meat juices.

Cooking programs are an anathema to me, but I found it very easy to be interested when it was an integral part of the plot.

Photography its wrongly said doesn't lie, well to say least it fibs, food photography is a case in point. A good photo of a meal can have us salivating, but you wouldn't want to eat the food, as it would prove totally indigestible. The tricks of the trade of the food photographer, are fairly ingenious.

Why is this lengthy aside relavent? Because this program is replete with my kind of grub, especially the chefs signature dish steak and kidney pie. I am really a pie a'holic, a crucial element being the pastry, this can make or break a great pie. I get great pleasure over the food its ingredients, preparation, and presentation. Something I can never say about any food program I'm never likely to watch.

But back to my point about food photography, the way it appears on the box makes it enticing. But would you actually be able to eat that food? Is it even real food?

One of those yearnings for simpler, happier times led me to reflect on life in the nineties and seeing this a few times lately on ITV3 only helped to foster sentimental memories of a less complex age.

It may only be lightweight, but that's its beauty and delight. Richard Griffiths is excellent and was made for his role as the wise, phlegmatic and unconventional inspector. His portly frame hardly lends itself to much frenetic activity, but his facial expressions are a joy and all you need.

A good mix of stories, not always featuring murder, and the slice of restaurant life is a warm counter to the police activity. Plenty of understated humour from a cast of colourful characters.

In 1995 I thought that the century was ending at a pretty fast and bewildering pace, with technology and media beginning to impose itself in almost every walk of life. But watching "Pie" and remembering it all as if it were only yesterday makes me think that maybe life wasn't so fast after all. Fifteen years on and what I find so curious now is that it was made just before the world went nuts with mobile phones and The Internet. It's a show that has dated well in terms of story, but to never see anybody use a mobile phone and scant mention of computers seems strange and rather sweet.

All in all, a really good example of BBC light drama at its best, when the Corporation considered subtlety and intelligence as important as glamour and ratings.

Just finished watching the first four episodes of this police series via Netflix. And it's a pleasure to report that at least thus far, there have been no serial killers, blood-spattered bedrooms or lethal shoot-outs. Just a series of gentle, slyly amusing capers. Even more of a pleasure is that the central character, detective inspector Henry Crabbe, is a gourmet chef who has opened a charming little restaurant while awaiting his retirement. And to complete the pleasures, there's Richard Griffiths as Crabbe, lovingly basting a leg of lamb or whipping up a glorious soufflé when he isn't waddling off to probe some criminal conspiracy. For instance, the mystery of a bank robber, dead some 16 years ago, who has turned up very much alive in the local village. Solving such puzzles is duck soup for Crabbe. Leaving his stove in mid-simmer to hunt down a villain is another kettle of fish. If you're looking for raw red meat, this probably isn't for you. But if you have a taste for subtler fare, this series could be just the dish.

This is a delightful series regarding a policeman with aspirations to be a chef. That delight is primarily due to the performances of Richard Griffiths and Maggie Steed. They make a great couple and seem to have good chemistry. They get on each other's nerves and yet there seems to be real intimacy between them. The supporting players are enjoyable, too, despite changes in casts from season to season. (I particularly enjoyed the character of Cambridge. Her tall smooth elegance was a nice contrast to Inspector Crabbe's portly crankiness). The exception is Freddy Fisher. His character is really just too unpleasant for such a light-hearted series. No reflection on the actor playing him! It's just that his presence was always jarring. My favorite episodes tended to exclude him. In contrast, episodes that didn't include Margaret always seemed of poorer quality. But overall, very enjoyable!