A much-loved pie and mash shop is set to close after being run by the same family for 116 years.

Just this week, MPs debated whether to grant protective status to the Cockney classic of pie, mash and licker.

But Harringtons Eel and Pie House, a staple server of this London cuisine, has since announced it will be closing its doors after more than a century serving pies on Selkirk Street in Tooting.

It’s just the latest in a series of closures that have seen the number dwindle by two thirds since 30 years ago, when there were 60 pie and mash shops across London.

Announcing the closure on social media, Harringtons said: ‘As you can imagine it’s not been an easy decision for myself and the family to come to.

‘In fact it’s been very upsetting when it’s been in the family 116 years, but unfortunately as a family we’ve decided we need to move forward, so unfortunately the property is up for sale and once it has sold we will be closing our doors.

‘But until we have sold we are still open and selling hot pie and mash for all our beloved customers to enjoy.’

Mourning the imminent loss of a local icon, one person commented: ‘All my children had their first meal there as babies. I’m so sorry you are closing. I hope and pray a pie n mash lover buys it and keeps up the tradition.’

Another, Lauren said: ‘That is incredibly upsetting news, our family have always visited your pie and mash shop, it was nan’s favourite meal!

‘I even trek all the way down from Birmingham now to have a delicious pie and mash! I will need to squeeze one more visit in before you go.’

Tuesday’s debate in the House of Commons focused on campaigners’ call for the government to give Traditional Speciality Guaranteed (TSG) status to the dish of mashed potato with minced beef pie and a parsley sauce called liquor, or licker.

Richard Holden, the Conservative MP for the Essex constituency of Basildon and Billericay who lead the debate, called it ‘the original fast food’.

He said: ‘With British staples like Cornish Pasties, Bramley Apple Pies and Melton Mowbray Pork Pies already enjoying protection, it’s now time we protect this important dish to be recognised and celebrated, as it is enjoyed by families for decades to come.’

Andy Green, who founded the Modern Cockney Festival, said: ‘Listed traditional food status would give a mark, a statement that despite rumours of its death, pie ‘n’ mash is very much alive and thriving.’

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