Birmingham is celebrating National Pie Week, a time when traditional recipes meet modern twists. With pies deeply rooted in the city's history, we explore how they’ve evolved, why they remain a firm favourite, and how local businesses are marking the occasion.
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00:00Birmingham's history with poies goes back centuries. During the Industrial Revolution,
00:06they were a quick filling meal for factory workers. Later places like Alex's Poi Stand
00:11outside Snowhill Station kept the tradition going, serving late into the night.
00:17Today poies are still a big part of British food culture. The UK eats millions every year
00:22and during Poi Week that number climbs. Some businesses are using the event to showcase
00:27classic recipes, while others are trying something new. Prime Minister has launched
00:32the Big Cheese for Poi Week, featuring cheddar, potato, leek and a menthol with cider, topped
00:38with mozzarella mash and a crunchy crumb. But what makes Poi Week such a big deal?
00:44I definitely think in Britain itself, we really do just love hearty food, comfort food. I
00:52don't know, it might be the weather. I mean, it's always pretty cold here. So anything
00:56warm and indulgent, we definitely love. I think in Birmingham itself, I mean, you know,
01:01we are an industrial city, we're a huge city. And I think having something handy, on the
01:06go, affordable, like a pie, is great for the people that live here.
01:10That adaptability is clear in Birmingham, where diverse influences have shaped its food
01:15scene. I think Birmingham as a city is a modern city,
01:19especially we have people come from all over, you know, we have students, immigrants, and
01:23we have pies for everyone. And I think it just works perfectly. Any type of filling
01:28encased in pastry, everybody loves it, you can't go wrong.
01:33Pies have changed over time. Once a cheap, practical way to store food, they became a
01:38favourite among workers in the West Midlands. Over the years, new flavours, ingredients
01:43and dietary preferences have shaped what's on offer. While traditional steak and kidney
01:48pies are still a staple, businesses are experimenting with different styles. This year, Pie Week
01:54has seen a bold take on the classic, pan-paste fillings to cheese-heavy options like the
01:59Big Cheese. With food trends shifting, more people are looking for indulgent, nostalgic
02:04meals, but also for variety. Some want rich, traditional fillings, while others go for
02:09something completely new. So with all these changes, what do people look for in a great
02:14pie today?
02:16I mean, taste-wise, you can't go wrong with the classics. You know, people, they still
02:20love a steak pie, you know, chicken and mushroom, chicken ham and leek, the favourites. But
02:26I think tastes have definitely changed over time. You know, people are definitely going
02:31towards more vegan and vegetarian options, especially in Birmingham, but also healthier
02:35options as well.
02:37And with changing tastes, there's more demand for new styles of pies across the city.
02:43So again, in Birmingham, we're a really diverse culture, and I think people really love vegetarian
02:48options nowadays, especially vegan options. I mean, at Pie Minister, we really do proud
02:53ourselves on the wide range of pies we have, especially vegetarian, vegan options.