The Stable Pizza company was born in 2007, when Richard and Nikki Cooper exchanged a life in London’s music industry, with a more rural idyllic foodie lifestyle in Dorset.
Aided by Richard’s brother Andy, who also happened to be a chef, the trio began experimenting with creating some extraordinary pizza, throwing out the Italian preconceptions and creating real British pizza made with their own sourdough base. The concept was born; fine food and crafted cider set within an alluring atmosphere of an old stable.
The Stable Birmingham is one of a small family of Stable companies dotted around the UK. It has filled a void in the city’s culinary scene by offering a wide selection of high quality, creative pizza and an equally impressive selection of ciders, but it’s also a live music venue on weekends with an array of creative up and coming bands.
With it’s exposed brickwork, beautiful lighting, stylish interior, beautiful artwork and live music jams every weekend, The Stable Pizza company sits snugly on John Bright Street which is home to other micro chains such as Turtle Bay, BrewDog and local brands Cherry Reds and The Victoria.
Brummie Pizzas & West Country Cider
The Stable brings over 80 varieties of cider into the heart of the city. A great draft selection brings you tasty tipples such as Cornish Orchard Gold, Ashridge Devon Blush and the interestingly named Snail’s Bank Cider. There are plenty of ciders by the bottle to choose from too, and of course an great wine menu, by glass, or bottle, if it’s been a hard day!
The sourdough base pizzas come with homemade tomato sauce and delicious locally sourced toppings. There really is a brilliant selection of pizzas, including locally named feasts such as The Perry Barr-Baa (Marinated lamb, mint, Cheese Cellar Dairy goats’ curd cheese, thyme roasted sweet potato, roasted onions, fresh tomato sauce and mozzarella), The Bull Ring Boar (fresh tomato sauce, The Real Boar Company’s chorizo and salami. Topped with mozzarella, peppery rocket and dressed with Dijon house dressing), The James Brindley (Herb roasted potato, Fowlers Forest Blue, roasted Spanish onions, English spinach), Bourneville Bantam (Free-range chicken, roasted red peppers, field mushrooms, fresh tomato sauce and mozzarella) and The Smethwick Scorcher (Spicy chopped pork, Naga chillies, garlic, red onion, basil leaves and field mushrooms). *Choose on the level of heat with additional chili.
Tasty Pies & Local Cheeses
It’s not all Pizza in The Stable though, there are pies-a-plenty that have been hand-crafted in the West Country. All served with herb roasted potatoes, pickled onion and tomato chutney. Be tempted with the inventive names like The Lamb Bam Boogie (Lamb, rosemary, garlic potato and honey), Hock N’ Roll (Ham hock, pea and mustard) and The Squish Squash (Spiced butternut squash, sweet potato, goats’ cheese, spinach and plum chutney).
There’s room for salad here too, with Warm Goat’s Curd (Roast beetroot, herb roasted pumpkin, frisée lettuce, honey and olive oil dressing, toasted walnut), and Jackson’s of Newton Abbot Smoked Mackerel and Severn & Wye Smoked Salmon Salad. Ploughman’s lunches are served on wooden boards with a fresh green salad, crisp apple, crunchy celery, tomato chutney, rustic pickled onion, a bread roll and salted butter. There are also various wraps rolls and non gluten options.
The Stable Cheese Board has a selection of three local cheeses served with a tomato chutney and oat cake biscuits.
- Double Worcester mature cheddar – nutty and complex with a gentle tang. Produced in Worcester.
- Fowlers Forest Blue – piquant and mild in flavour. Produced in Earlswood, Solihull.
- Berkswell ewe’s milk cheese – moreish, dense, textured cheese similar to Pecorino. Produced in Berkswell, Coventry.
If you’re not full by the end of all the above, you can drool over desserts such as apple crumble pie with clotted cream, warm chocolate brownie with clotted cream, Nutella Pizza Pudding with chocolate, hazelnut and mascarpone, The Stable Meringue with lashings of delicious lemon curd, crunchy meringue pieces and fresh raspberry purée or baked caramelised apple and ginger cheesecake topped with pecan praline. Served with chocolate toffee sauce and clotted cream.
And if you’re not hungry by the end of reading this… See you at the bar!