I tried delicious pie topped with Wotsits at Birmingham's Pieminister - here's why it actually works
Birmingham’s history with pies goes back centuries.
During the industrial revolution, they were a quick, filling meal for factory workers.
Later, places like Alex’s Pie Stand outside Snow Hill Station kept the tradition going, serving late into the night.
Today, pies are still a big part of British food culture. The UK eats millions every year, and during Pie Week, that number climbs. Some businesses are using the event to showcase classic recipes, while others are trying something new.
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Pieminister has launched “The Big Cheese” for Pie Week, featuring Cheddar, potato, leek, and Emmental with cider, topped with mozzarella mash and a crunchy crumb.
But what makes Pie Week such a big deal? Pies have changed over time. Once a cheap, practical way to store food, they became a favourite among workers in the West Midlands.
Over the years, new flavours, ingredients, and dietary preferences have shaped what’s on offer.
While traditional steak and kidney pies are still a staple, businesses are experimenting with different styles. This year, Pie Week has seen bold takes on the classic, from plant-based fillings to cheese-heavy options like “The Big Cheese.”
With food trends shifting, more people are looking for indulgent, nostalgic meals, but also for variety. Some want rich, traditional fillings, while others go for something completely new. So, with all these changes, what do people look for in a great pie today?
We try The Big Cheese at Birmingham’s Pieminster
National Pie Week calls for something special, and The Big Cheese certainly delivers. At first glance, a pie topped with a Wotsits crumb might seem like a novelty—one of those bold, eye-catching ideas that sound fun but don’t always work in practice.
But here, it absolutely does. The crisp, cheesy coating adds a light crunch that perfectly complements the rich, savoury filling, enhancing the depth of flavour rather than overpowering it.
Inside, the combination of **vintage Cheddar, potato, leek, and Emmental with cider** is a masterclass in balance.
The cheese is bold without being overwhelming, with the cider bringing just enough sharpness to cut through the richness. The filling is luxuriously smooth and perfectly cooked—not too dense, not too runny—just the right consistency to feel indulgent yet comforting.
The mozzarella and Cheddar mash on top is another highlight. Creamy, velvety, and packed with flavour, it adds an extra layer of indulgence.
The Branston pickle gravy might be the most surprising addition, but it ties everything together, adding a tangy, slightly sweet note that enhances the whole dish.
What truly made the experience even better, though, was the helpful and friendly staff. Although I arrived before the restaurant had officially opened, the team greeted me warmly and made sure I was well taken care of.
Their kindness and attentiveness made me feel right at home, and they were eager to answer any questions I had. It’s clear they take pride in what they do, and their genuine hospitality added to the enjoyment of the meal.
The Big Cheese isn’t just a gimmick; it’s a well-thought-out, flavour-packed celebration of everything great about pies. It’s indulgent, creative, and surprisingly well-balanced. If you’re a cheese lover, this is one you don’t want to miss.