Joseph Holt pub, Wyldes, has brought a twist of Italy to the town’s most famous dish by serving freshly made black pudding pizza. 

The culinary combo is being offered by the town centre pub,  and is already proving popular with both local diners and those who flock to Bury in search of its famous signature delicacy.

And in a further nod to the North, the pizza is also topped with  Joseph Holt’s ale sausage – made with the award-winning Manchester-based brewer’s Two Hoot ale.

Meanwhile the black pudding itself is produced by the award-winning BuryBlack Pudding Company – the only manufacturers of the delicacy actually based in the town.

“Black pudding is of course synonymous with Bury,” says Brendan Corder, Food Operations Manager at Joseph Holt. “In offering it on a pizza, we’re also  aware that our customers also enjoy freshly made food and it seemed to be an absolutely winning combination.”

Black Pudding first arrived in the UK via European monks, who named the product ‘blutwurst’.


The pizza is  being offered as part of the  pub`s recently opened Pizza Station where customers can order freshly prepared stone-baked pizzas . Black pudding is also available as an additional topping on all the other pizzas on the menu as well as a stone-baked flat bread dish with sticky red onion chutney, rocket leaves and Italian hard cheese.

Wyldes itself recently enjoyed a substantial renovation which included a new contemporary styled bar, dining and lounge area and function suite set over three floors with a decorated mezzanine area.

Black puddings, made with pig or cattle blood,  is now enjoyed all over the world but  it is  Bury which is regarded as  its  original home town,

Given the history of the dish, it seems appropriate that Black Pudding pizza  is  being championed by Wyldes . The pub is situated in a historic part of  Bury town centre  within site of the remains of Bury Castle and the heritage East Lancashire Railway.

Brendan added: “We’re delighted to celebrate the popularity and history of Bury`s most famous dish  with a  recipe that uses local products and  yet caters for those who love the freshly baked taste of a stone baked pizza.”



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