"You Choose" — Baked in Brick

Each week we walk into a restaurant and ask the staff to order for us

Venue: Baked in Brick, Custard Factory, B9 4AA; website 
Choice: Roast beef (as part of 3-course menu, £19.95)

Deciding whether or not to have children is life's biggest decision. And the second? Was the mutton dumpling or the dry-aged rump of beef the better dish and therefore the You Choose victor in this week's battle of meaty greats? While you'll find Aubrey Allen's finest, served refreshingly pink, every week on Baked In Brick's Sunday menu, the slow-cooked, unctuous, drippy mutton starter was the special interloper — a starter available only on the day we made it over to the Custard Factory spot. The depth of flavour, coupled with the fatty juices, caught expertly in the pitta-like casing, had us asking for a further dumpling dose in lieu of pudding for our third course. And, as we left, we spied the staff snaffling up main-course sized portions of the stuff. But the beef. It's been actual years since we were entirely sated by a portion of the King of Sundays. Add to that a faultless yorkie, charred-up hispi cabbage, and honey roasted carrots and — we just this moment realised — we never even asked for horseradish. So complete was this plate of food that our usual need for the hot root didn't even register. In summary, the beef takes it, just, but we're immediately increasing the frequency of our visits in a bid to strike a sweetheart trade deal where the dumpling becomes a menu-mainstay. From 12pm 'till 6pm. Do 
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