Baked in Brick
Baked in Brick started 4 years ago with a hand buit wood fired pizza oven and a shed at the bottom of Lee Desanges' garden, after converting a classic mini himself and marrying it together with a wood fired pizza oven and BBQ under the bonnet Lee’s food is mostly based around real live fire cooking, his love of spice and fresh tasty seasonal ingredients. Lee’s little street food business has gone from strength to strength now with multiple street food set ups all based around classic vehicles. In 2016 Lee won his hometown title of ‘best street food and pop’ up in the West Midlands then going onto winning ‘best dish’ and over all ‘best of the best’ at the British Street Food Awards. In 2017 Lee traveled to Berlin in his newly converted VW LT28 and competed in the European Street Food Awards, after breaking down, being pulled over by the police twice, Lee managed to get to Berlin, he cooked his socks off for 2 days and also won ‘Best main course’ for his Beef Shin Ragu and Wild mushroom Calzone with a Colston Bassett Blue Stilton Dip and the over all prize of ‘Best street food in Europe’ Lee loves street food and seeing his costumer’s faces when they try his menu. Baked in Brick is part of The Feast Collective at Camp Bestival.