If you haven't grabbed yourself a slice yet - this is your sign.
Located inside the beautifully renovated Meanwood Tavern, Well Oiled is truly bringing the speciality slices of Detroit to the suburbs of Leeds.
The menu has been wildly popular ever since opening in Meanwood in October, and the demand for slices isn't slowing down anytime soon.
Offering a carefully-selected menu of delicious Detroit-style pizzas, the popular pizza joint has everything you'd possibly want from a lunchtime snack or dinner time treat.
Images: The Hoot Leeds
Detroit pizza is served as a rectangular shape, rather than your usual circular Neapolitan style - and rather than this just being an inventive way to change up the aesthetics, this actually allows the pizza to develop a deliciously crisp cheese crust around the edges.
The focaccia base itself remains light and airy thanks to an extensive proving period of 48 hours - and from there each individual pizza is built up with flavour-packed toppings and oven cooked to perfection.
These guys believe that pineapple belongs on pizza - but turn the age-old dividing fruit debate on its head by offering a moreish pickled version that's covered in a spicy and sweet pickling brine, developed in house, and served on a bed of Well Oiled cheese mix, rich tomato sauce and topped with smoked pancetta, Aleppo chilli flakes and fresh thyme.
Alternatively, plant-based foodies don't have to miss out on this one either - the chefs here replace the pancetta with a vegan fennel sausage handcrafted from plants by a local independent.
It's fair to say regardless of which version you choose, it quickly shuts up any pineapple naysayers with a single bite - the punchy flavours each have their own shining moment, and is just one example of how this pizza joint is putting a new spin on classic dishes- and is loved for it.
And it most certainly doesn't stop there.
There truly is a slice for everyone - choose from XXXL slices or sharer-style plates with everything from salami to chimichurri, roasted red peppers to burratas on the pizza menu to get stuck in to.
The Turbo Peppers is another firm favourite: grab yourself an XXXL slice with Well Oiled sauce and the house-made cheese mix topped with roasted red peppers and Roscoff onions before being drenched in turbo chimichurri and chipotle-spiced maple and pecorino for a sweet, savoury, slightly spiced slice that'll have you licking your lips to get to every last morsel.
The Well Oiled Full Spec is perhaps the perfect sharer. The four-slice special cooked inside the 10"x14" pans, and tuck into Detroit style goodness with Trealy Farm fennel salami, whipped ricotta, pickled mash, finished with hot honey drizzle and oregano.
Images: The Hoot Leeds
The garlic bread here also deserves it's own talking point.
The tear-and-share style follows the same two-day-long fermenting process that creates that fluffy dough, before being treated with copious amounts of garlic butter (vegan-friendly) and sea salt, flat leaf parsley.
Grab as a standalone or the Burratini special, which comes with a Puglian burratini in the middle of the donut-style bread, perfect for dipping.
The popularity for the sellout pizzas speaks volumes for itself, but there's never been a better time to head down to Meanwood Tavern and give these slices a taste-test with the return of the Slice Safari - which gives you access to any of the pizzas as a XXXL slice for a fiver.
To find out more about Well Oiled, you can visit their website or head down to Meanwood Tavern, grab a pint and check out what the fuss is all about, slice in hand.
Feature Image- The Hoot Leeds
Eats
Get Baked’s viral ‘Bertha’ cake has a sister on the way – and she sounds just as cheeky
She's big, she's green and she's ready to ruin your figure.
A lot of you will have seen the viral ‘Bertha’ cake by Leeds born beloved sweet treat specialists Get Baked.
They recently opened another site in Manchester's Northern Quarter, where queues literally formed round the block of hungry punters wanting to get their hands on the infamous sugary treats.
And now it's going to happen all over again, as they've recently unveiled their newest flavour which is sure to go down a storm.
We’ll give you a hint: it’s a current food and drink trend that’s about as big as Bertha herself – it’s not matcha, it’s not hot honey (duh), and it’s not Guinness…
Images: Get Baked
Yes—scratch that; HELL YES!Get Baked is set to welcome Bertha’s equally beautiful twin sister, and she’s officially a pistachio girlie.
Having started out life simply as ‘Bruce’, after taking inspiration from the iconic scene from Matilda, this thing has become a phenomenon in its own right, and who doesn’t like more flavours of a good thing?
Probably one of the biggest foodie crazes going at the minute, thanks to the popularity of pistachio cream, cookies, lattes and the similar social media sensation that is the ‘Dubai Pistachio Bar' people are rather fittingly going nuts for this particular flavour of almost absolutely anything.
With that in mind, the Leeds-born bakery and dessert shop – founded by Rich Myers over in Headingley back in 2011 – have shown no hesitation in hopping on the bandwagon and creating a new twist on their own viral menu item.
Teasing the full details in a post on their Instagram this week, they wrote: “What’s big, green, and is going to destroy your life in a couple of weeks’ time? Pistachio Bertha. Strictly limited to 5,000 slices. Coming oh so soon. GB.”
In case you were wondering just how mad those with a sweet tooth could possibly go for a slice of cake, just look at the recent queues when they finally launched in Manchester city centre:
Speaking on the grand opening here on our turf and his partner Amy’s hometown, Myers said simply: “Manchester, what a launch. Thanks for much for the warm welcome. Stay baked.”
The Swine That Dines announces the official opening date of its brand new restaurant
Clementine Hall
Much-loved Leeds Bistro The Swine Bistro, formerly known as The Swine That Dines, has moved to a bigger space in Headingley.
Although it’s gone through a few name changes over the years since launching as The Greedy Pig cafe in 2012, this independent spot has long been a firm favourite for Leeds locals for some time now.
Run by chef couple Jo and Stu Myers, they’ve been operating out of North Street where it’s all about cooking seasonal produce simply and with an added ‘little bit of sunshine’.
But now Swine Bistro has moved up over to Headingley, taking up a unit previously occupied by Jam hairdressers on Otley Road.
Image: Supplied
And the time has finally come for them to open their doors, as they announce their first service will take place on Friday 4 April with bookings open from today, Thursday 20 March.
The Myers will be welcoming head chef Kirsty Cheetham, who won Observer Food Monthly’s Best Sunday Lunch award in 2018 and 2022 when she ran The Queen o’t owd Thatch in South Milford, Leeds.
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Image: Supplied
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
Jo Myers, co-owner of the Swine Bistro said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride but we’re excited, and slightly nervous, to finally open our doors.
“We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
Sophie Smith -
9th February 2023 
