Yes well the "deflation" is due to me eating the pie by hand and not using a knife and fork to open it up with the skill of a surgeon like you do. You see my aging teeth are somewhat blunt these days and the biting did have the unfortunate consequence of crushing the pastry casing which to the untrained eye could be misconstrued as deflation. . After taking a couple of chomps to enter the inner sanctum of the pie I carefully peeled away some of the pastry to reveal the meaty chunks laying within its interior. These chunks are bathed in a tasty gravy which, in my opinion, was a little light in viscosity but it was non the less very flavoursome. But I didn't stop there because I know you have an eye for detail. That's why I lifted a couple of the chunks out and placed them on top so you could easily see the chunkiness of the meat. I did this in a way so as not to make it obvious to the audience here that I had "interfered" with the presentation of the pie and I hope I achieved my aim of making it look very natural in appearance. The fact you didn't make mention of it makes be think I achieved this aim.
I'm sure when you visit this place and do your surgical dissection of said pie it will be far more visually appealing and thus get wider acceptance and applause from the punters on here.
Served up of an ancient porcelain plate of English origin and with a small, but adequate, square receptacle containing the freshly squeezed "Dead Horse" the presentation was beyond any criticism from me. As mentioned in a previous post I choose not to contaminate my pies with the red blood of a deceased GG so that I can saviour the pure enjoyment and experience of quaffing down an excellent "Rat Coffin". Cutlery was also provided to assist with it's consumption but, again, as I have said in a previous post I prefer to eat meat pies in the traditional method, by hand. So the tomato sauce and eating irons were left unused.
To top things off it is a pleasant and scenic ride out to Noojee so that should make for a very pleasant experience for you also.