A Mini Misadventure

Here's how you build a wood-fired pizza oven. If all goes according to plan, it'll take you a minimum of nineteen hours, not including the material buying and inevitable screw ups. Alternatively, Baked in Brick opens a perma-home tomorrow, a fifteen-minute amble from New Street Station. And the winner of ‘Best Street Food Trader’ at the British and European Street Food Awards'll do the washing up and everything. Lee DeSanges' 60-seater restaurant in the Custard Factory is majoring on pizza and his opening menu includes a choice of seven combos, including his 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 by the slice. Get Lawless on draught and Longhorn IPA, Mad Goose and UBU by the bottle, or take direct aim at the cocktail menu. And if you're wondering why the F there's a full size Mini Cooper in the wall, Lee used to grill over one, after he'd outgrown the wood-fired pizza oven in his garden that is.