This is a English/Scottish hyrbrid pub with a tad bit of Irish thrown in.  I am a huge fan of bangers and mash and so I couldn't wait to try out everything.  The hosts and servers were great and we were promptly seated.  There is a fairly new, clean interior that is split into a bar section and a dining section with some overlap depending on the group and what they are looking for.  I liked the atmosphere.  After perusing the menu, we settled on the following items:\n\nGaelic four onion soup\nScotch eggs\nOpen faced roast beef\nBangers and mash\nDraft Rootbeer\n\nThe Onion soup is NOT a French onion soup.  It is its own entity with its own ingredients and flavors.  Over time, I have learned to just expect a French onion knock-off when it comes to onion soup.  Kudos to Piper's Pub for doing something different.  There is a large crouton with stilton baked into it.  It tastes quite good with the soup.  My only issue with the soup was the onions -- they were not completely tender.  Is it possible to have the onions in the soup cooked a little longer to completely soften them up? I know this is a personal preference and I would probably order the soup again but I would only consume the broth.  \n\nWhile eating the soup I ordered a draft rootbeer.  Completely excited about having a good, fresh rootbeer.  I was somewhat flustered to find that it was somewhat weak when I tasted it, though.  The flavor was there, but why was it so watered down?\n\nMy first time having Scotch eggs.  It is a hardboiled egg encased in ground sausage, fried, and then served with hot sauce.  The flavors were interesting, but it was difficult to get past the flavor of the exterior.  It tasted overcooked and bordered on burnt.  Is this normal?  As we finished this novel, new appetizer our entrees arrived.\n\nBoth entrees looked awesome.  Spectacular presentation for both entrees.  I went directly for the sausage and my palate left me perplexed.  The banger they use has a heavy-handed spice.  I tried the sausage with the half-mashed potatos and the gravy in differing quantities and couldn't get past the flavor endemic in the sausage.  I had to stop eating it.  I was able to split the open-faced roast beef with my friend.  The gravy was good.  The half-mashed potatos were good.  The roast beef was good.  WHY did the bangers have such a high dosage of this anathemic spice?  \n\nHo Hum.  Will I return?  Yes, I will give Piper's another try; I will just make certain to steer clear of the bangers.