One year on from Chris and Dan’s original sit-down with Si King, we are welcoming the PROPA engine room to the Local Heroes Podcast to mark a major milestone - one full year of PROPA.

In this episode, we talk to the PROPA kitchen crew (left to right) - Tom Cuthbert, Josef Blythe and Rory Welch - reflecting on a whirlwind first year that has seen PROPA grow from an idea into a defining part of the North East food scene. From opening the doors in a tiny former stable to producing thousands of pies, navigating match days, media attention, collaborations, and constant demand, the lads look back on a year that moved faster than anyone expected. The discussion celebrates not just the success, but the craft behind it.

Tom, Josef and Rory talk about what makes a proper pie: generous fillings, the right texture, gravy that takes time, and food rooted in tradition rather than trends. They reflect on how the menu has evolved over the year, how customer demand shaped decisions, and why respect for local produce and familiar flavours remains central to PROPA’s identity. This is also a celebration of teamwork and shared graft.

Drawing on years spent in high-pressure kitchens, mass catering and restaurants, the lads explain how being willing to do every job - from pots to prep - helped PROPA survive its most intense moments. They discuss adapting to takeaway life, finding better balance, and learning how to scale without losing standards.

As always, the conversation is full of North East food nostalgia and humour - from chip-shop debates and saveloy dips to corned beef, Greggs orders, and the smells and memories that define the region’s food culture.

Above all, this episode marks a year of PROPA - a celebration of the humble pie as a symbol of North East food heritage, done properly, with heart, graft, and pride.

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