Description: 25” Roy Arment talks about Evans’s Eel and Pie House becoming Arments around 1914 when his parents opened it. It was located at 386 Walworth Road. Black and white photo of the exterior of Evans’s with two employees. Footage of this site now. He says there they also had a shop opposite East Street Market. Footage of the Morrisons that now stands there.

1’14” Various people talk about the locations of shops Arments used to have and how there used to be sawdust on the floor.

3’12” Black and White photos of East Street Market and footage of it today. Contributors talk about how much the food used to cost and the fact that it was open until late on a Saturday. 3’48” Roy Arment talks about the shop staying open late in the 70s but there would be lots of trouble after the pubs shut so that was stopped. Black and white photos of the interior. He said that in the 60s there were 3 shops. Photo of the outside. They opened a shop in Westmorland Road and are still there.

4’34” Shots of the shop now. Footage of the pastry being made. 5’09” Cheryl Arment show the old dishes and plates that were used in the shop. Shots of the current dishes being prepared for the pies.

6’16” Roy Arment says the recipe has stayed pretty much the same over the years. He talks about the ingredients used. He says that different pie makers make them slightly differently. He says he’s proud to have trained them. Footage of pies being made, a comments book and notices in the shop.

8’21” Roy Arment explains that it is a family business and talks about who has worked there (photos of some of these people). Paul Saunders talks about working there with his mum. Cheryl Arment says that different generations of the same families have worked there. Photos of staff fun days.

9’14” Employees Siobhan Keane and retired employee Harry Mohammed Khaleel (who worked there for 40 years) talk about working there. Footage of the meat being put in the pies. Other employees talk about joining and the work there. They talk about it being friendly and knowing everyone. Customers say the same. Roy Arment talks about going into the business at 16.

12’39” Customers talk about how long they’ve been going to Arments. For many it’s decades or for most of their lives. Shots of Westmoreland Road.

13’34” Chloe Dudley says her baby daughter Nancy’s first meal will be mash and liquor. 15’22” Footage of her having her first mash.

17’04” Article in the Southwark News and people talking about whether Arments should get a blue plaque and why.

18’25” Footage of preparing the potatoes for the mash

20’12” Harry Mohammed Khaleel says trade has lessened as other takeaways became popular. Cheryl Arment talks about the changes in the area and how the BSE scare effected the business. They started using lamb. She says Roy’s father had to adapt during the war when meat was scarce in order to keep the business running (phots of his dad) and that’s what they had to do too. After the scare they went back to beef.

22’25” Mark Baxter says a lot of the traditional London food sellers are having to shut down as London changes and the number of takeaways and fast food outlets increases. Cheryl Arment says that as people have moved away from the area they have started posting pies to people far and wide. Rob Wray says they have kept going by adapting what they sell. Cheryl says they are working on a vegetarian pie. 25’29” A customer tries a vegetarian pie made with Quorn mince and another customer has a spinach and cheese pie. Ray Arment talks about what is in the liquor. He says they no longer use eel stock in it. Footage of the pastry being cut round the pies.

28’24” People talk about the ritual of turning the pie over before eating it and other eating rituals and habits. They talk about how many pies they have and how often they eat there.

35’ Harry Mohammed Khaleel talks about cooking the eels. Cheryl says the eels used to arrive at the shop live. She says the best quality eels are from Ireland and New Zealand. People talk about whether they like the eels.

37’46” People come from far afield especially to eat there and also take food home.

39’55” Cheryl says it costs £3.14 for a freshly prepared meal. Lots of customers say Arments is the best. There is talk about the rivalry between Arments and Manzes for pie and mash.

43’56” People talk about having pie and mash for ‘medicinal reasons’.

44’47” Roy Arment talks about the shop not being too badly damaged during riots in Walworth.

46’03” People relate funny stories about going to Arments.

48’35” Southwark News article about Arments being voted for to receive a blue plaque with three times more votes than their nearest rival. People gather outside for the ceremony and Roy Arment gives a speech as does a man called Kevin (surname unknown). Special guest is Jade Goodman a player from Millwall FC who unveils the plaque with a young boy called Cameron. Shot of other blue plaques commemorating Charles Babbage and Michael Faraday.

51’40” People talk about the tradition of Arments and its importanve in the area. Shots of the local area. Roy talks about his nephew taking over. People say they can’t see it disappearing. Shots of a new block of flats called Arments Court.

54’45” Arments had their centenary on 12th April 2014. Footage of the celebrations and a speech given by Roy. Photo of Roy’s grandparents William and Emily Arment and also of his father Bill Arment. M.P. Harriet Harmon also speaks and cuts a cake. People in Arments drink sparkling wine to celebrate.

1’34” People give their thoughts and feeling about Arments