The Street Food Series: Pellizco

The award-winning Pellizco are based in Cutlery Works at Neepsend and Dyson Place, just off Sharrow Vale Road.

For the last piece in our mini-series, owner and chef Danny tells us more about their street food journey and their key culinary pillars of flavour, texture and presentation.

We set up Pellizco initially as a street food operation as I was a chef looking to move into self employment and I love the casual dining style of street food markets.

As we have just moved into our first restaurant at Dyson Place, people can look forward to an expanded menu of tacos, small plates and cocktails. All of our food is made in-house and we focus on seasonality, flavour, texture and presentation, as well as using locally sourced ingredients where possible.

I would recommend our kimchi fried chicken small plate or our pescado (tempura hake) tacos. To drink, you should try one of our margaritas or our new Mezcal Last Word.

From there we have grown further, winning a further two awards at the 2021 British Street Food Awards (Northern Heat Champion and Best Vegetarian Dish) and finally opening our debut restaurant and bar on Dyson Place.

We try and work all three angles to provide fresh, tasty and good-looking food that is exciting to eat.

We have been lucky enough to compete in the British Street Food Awards and win a couple of awards. At the awards [ceremony], we got to meet food traders at the top of their game from across the country.

From this group of great traders, I would recommend Greidy’s in Birmingham for all things fried chicken. As a massive admirer of a good burger, I have a lot of love for Patty Freaks, and also Stripclub Streetfood, both also based in Birmingham.

Check our social media channels to keep in touch with what’s on our menu and our street food gigs and events.