Baked in Brick are one of the most celebrated street-food vendors in the UK and winner of ‘Best Street Food Trader’ at the British and European Street Food Awards. Fans of Digbeth Dining Club will know these guys very well and much excitement has surrounded the announcement of this venture which is set to open in the Custard Factory this week (06/07).
Based on Gibb Street, Baked in Brick’s menu will showcase artisan pizza, fresh salads and charcuterie boards. It will feature the dish which won Baked in Brick founder, Lee DeSanges, the prestigious title of ‘Best Main Course’ at the European Street Food Awards – the ‘Shire Meadows Beef Shin Ragu and Wild Mushroom Calzone, with a Colston Bassett Stilton Dip’. There’ll be a lighter menu at lunchtime with chicken tikka wraps, charcuterie and pizza sold by the slice.
Hand-crafted cocktails, and a selection of draught and bottled beers will be stocked courtesy of Purity. The selection, including their award-winning Lawless Lager on draught and Longhorn IPA, Mad Goose and UBU drinks go down deliciously well with their rustic offerings.
The interior of the restaurant is inspired by Lee’s journey, and is home to a full size mini cooper, which he used to grill over, crashing into the restaurant alongside a collage designed by Collage Artist Kay Fisher telling Baked in Brick’s story; from its humble beginnings in Lee’s back garden, all the way to the present day.
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