Reviewed – Izza Pizza In Selfridges Birmingham


The best pizza I ever had was in Sardinia. A small, unassuming looking pizzeria created pizzas to order, which were then eaten in the square in the Old Town in Alghero, overlooking the harbour with the sun shining. The locals all flocked there (always a good sign) and the square was filled with extended families all enjoying the early evening sunshine and the delicious sourdough pizzas, stone baked in traditional ovens. I remembered those delicious pizzas well on Sunday, when I went along to Izza Pizza, the newest food outlet in Selfridges in Birmingham, and part of the Lasan Group who are dedicated to creating good food in many different types of cuisine. Izza Pizza creates delicious Italian style street food with fast and efficient service.

We were greeted in a friendly manner and allowed to chose our table. We started by ordering soft drinks and I was recommended a new addition to the menu, a fresh and traditional style lemonade which is not yet on the menu. It was delicious – traditional lemonades can be too sharp and zesty but this had mint and was just sweet enough to avoid those ‘faces’ (you know exactly what I mean.). Hubby enjoyed a selection of olives whilst we perused the menu, I’m not a fan but he assured me they were delicious.

Izza Pizza has a great children’s offering of a six inch Margherita Pizza and Ice Cream for just £5.50. If your little one is brave you can add additional toppings, but the Margherita itself is lovely, with lots of stringy cheese and tomato. From the adults menu I opted for one of the Izza 12 inch remixes, the Tease and Onion(£8.95), whilst Pete, ever a classicist, went for Quattro Stagioni (£10.50). We also ordered sides, two portions of seasoned wedges (£3.50) and a garlic flatbread (also £3.50). We opted for all the food to come out together rather than as a starter and mains.

You can see the pizzas being prepared, and the eye catching golden oven ensures lovely scents are adding to the general temptation of Pizza. The food was very quick to arrive, which was impressive, but if I’m to be honest, it could’ve done with being a tad warmer. That said, the portions were good and hearty, and the flavours rich and tasty. My pizza was very flavoursome, due in no small part to the addition of goats cheese, whilst the Quattro Stagioni was just filled with topping. The sourdough base was excellent, and made it perfect for eating the Italian way – that is ripped and then rolled so you lose non of the toppiings.

The sides, in particular the wedges were excellent. I’m not generally a fan of wedges, often finding them greasy, but these were crisp and tasty, with fluffy potato in the middle, and the creamy chive mayo dip was the perfect accompaniment. The flatbread was frankly amazing, dripping with garlic butter and of a generous portion size too.

I really enjoyed the pizza and frankly couldn’t finish it, it was so generous with the topping that I was full well before finishing. In hindsight, you could share a pizza and sides and that would make a great lunch option. With the friendly and efficient service that is offered, and the added delight of being able to people watch in Selfridges, I would definitely recommend giving Izza Pizza a try very soon.

Izza Pizza

Selfridges Food Hall, Birmingham

Click here for menu and more information.


New Yorker Beer Launch At Nosh And Quaff

I’ve been enjoying a late Summer break over the past week, making the most of the last of Summer in Wales, but, before I went away I enjoyed a lovely evening of food and drink at Nosh and Quaff in Birmingham. This was for the launch of New Yorker Beer, a lager that is currently being served exclusively in Birmingham at this venue. Although beer is not usually my tipple of choice, I have to say the launch was very enjoyable.

Nosh and Quaff is a well known and much loved Birmingham City Centre eatery, with a catchphrase that reflects its most famous dish (lobster) encouraging its guests to ‘get messy’. It was the perfect place for the launch of New Yorker beer as the place has a cool and laid back New York air, and a food menu that has a definite American vibe, with Mac ‘n’ cheese, ribs and slaw and corn dogs amongst the favourites.

It would’ve been hard not to spot where the launch was being held due to two rather large inflatable New Yorker bottles decorating the entrance to Nosh and Quaff. Once inside the bar there were tables covered with slogans and hashtags that were just perfect for Instagram opportunities.

The beer itself is rather lovely, a bottled beer that is a light, silky drink in a golden colour that is filled with flavour. It avoids being gassy, I often feel bloated by lager, but I had two bottles and really enjoyed them both. They were the perfect accompaniment to the delicious taster menu that Nosh and Quaff had put together for the launch, full of crispy fried finger food including the most divine sweetcorn fritters. And, it still remains a true fact that the Mac ‘n’ Cheese is the best I have ever tasted. Ever.


With a fabulous acoustic music set providing a perfect backdrop, this was a cool and laid back launch that matched beer and food perfectly.

*With thanks for Hoot Hospitality for the invitation.


4 Popular ways to make a traditional recipe unique

People love to have many options and that includes with regards to food. People are always enticed by the idea of something new. Finding a variety of choices of food perfectly satisfies people’s gastronomic cravings for whatever season. This is why innovation is an important thing in the food business. Traditional recipes are always reinvented to introduce something new to the taste buds.

When you are cooking for yourself or for others, you kind of want to make something unique, but at the same time familiar. If you are looking for something like that, here are four popular ways on how to make a traditional recipe unique.

  1. Experiment with herbs and spices.

There is a reason why the Portuguese explorer, Ferdinand Magellan, came looking for spices. Spices make food even tastier than it already is. There are a lot of them and thankfully, we are now in the age where getting them is so much easier. That is why; if you want to make a traditional recipe even more unique, try experimenting with spices. For instance, a classic roast chicken can taste so much better if you add some herbs and spices such as thyme, for example. Try out different spices to classic dishes that you are familiar with and you might be surprised, you will find something new to your taste buds.


  1. Level up your garnish.

Garnish makes food even more beautiful. Looks and presentation matter when it comes to introducing food. It can heighten once appetite and makes people appreciate what you are cooking. In order to make a traditional recipe even more appealing, level up your garnish and make it something unique. Do it with your own creativity to add a personal touch to your food. Even a simple combination of carrots, red and green bell peppers, and onions placed on top of your dish can make a huge difference in a dish.

  1. Add more color and edible designs.

Just like the one mentioned above, presentation matters. And even if you are making a traditional vanilla cupcake recipe, you can make it even more unique if you add in some colors and edible designs to it. Say, for example, you can add in some different food coloring to your cupcake mix before baking them and after they are baked, you can sprinkle them with edible and sparkly glitters. You can also draw some designs using edible pens. There is so much you can do to make a dessert or any dish unique by adding some splash of your creativity.

  1. Mix in different cuisines in one dish.

Mixing in different cuisines in one dish is a perfect way to recreate a traditional recipe. Most of the restaurants all over the world are now adapting to that idea to attract more people from different parts of the world. For instance, you can prepare traditional Italian dishes such as spaghetti and pizza with an Asian twist. Thus, you are creating a new kind of recipe by simply mixing in two different cuisines in one dish.