Manly locals have probably spotted Ryan Broomfield and his unique setup on the wharf by now. For the past few months, Ryan has been riding to the manly wharf every Wednesday afternoon to offer his range of take-and-bake Australian- and British-influenced pies served from his custom-built ‘PieCycle‘.

Ryan’s not the first pie maker to spruik his product to Sydneysiders. In the 1840s and 50s, William Francis King became notorious as the “Flying Pieman”. King earned the name by selling meat pies out of a tin box to passengers as they boarded the Parramatta steamer. He’d then run the 18 miles (roughly 29km) to Parramatta with his unsold pies and offer them to the same passengers as they disembarked.

Nowadays, Ryan carries on the tradition by selling to passengers as they get on and off the Manly ferry. He makes the pies himself, having learnt the art from his brother, Neil, who was named Supreme Pie Champion of Britain in 2015.

Flavours change weekly, with Chicken, Sweetcorn and Manchengo; Lancashire Cheese and Onion; and Beef and Borvil being local favourites.

“I get Cowra lamb and Cape Grim Beef from my local butcher, The Fairlight Butcher,” Ryan says.

“The black pudding in my Ham, Black Pudding and Sugar Plum pie comes from the Freshwater Smokehouse, and the sugar plums are from Prickle Hill Farms.

“The ale in my Lamb, Ale and Pea pie is from my favourite Northern Beaches brewing company, Nomad. And it’s no secret anymore that my secret jerk marinade in my Goat and Lamb curry pie comes from the guys at Jamtown Manly Beach.”

Ryan is at Manly Wharf between 4pm and 9pm every Wednesday.