A new Piri Piri restaurant that brings a unique twist to the popular Portuguese cuisine, has opened on Middlesbrough’s bustling Linthorpe Road.
Frango’s, which specialises in Piri Piri dishes with an African and Portuguese twist, held an exclusive launch event on Sunday (24 April) to announce its long-awaited arrival in Teesside.
The project is the brainchild of former owner of Bahia Bistro, Eddie De Melo, who was convinced he could produce tastier, healthier cuisine at better value than the competition.
As a result, Eddie teamed up with partner, Iffy, to create a 130+ seat restaurant which employs almost 30 members of staff from the local area, and will cater to the growing demand for fresh, authentic food in the North East.
Born in Mozambique, Eddie was brought up in Brazil and then moved to South Africa, where he jointly owned a Mediterranean restaurant. It’s his 20+ years’ experience in the restaurant industry, combined with his heritage, that he believes gives him an edge over other Piri Piri style restaurants.
Eddie said: “Middlesbrough is very multicultural, so it was the perfect place for me to settle. I bring with me a unique insight into Portuguese cuisine and my experience of African atmosphere, which has influenced things such as including a space for customers to put their names on the menus.
“No matter where I have lived throughout my life, I have learned there is nothing more important than the best, traceable ingredients, and that is why we stress the need for the freshest produce, like our British chicken.
“As a concept, Frango’s will deliver great tasting Piri-Piri cuisine, served in a relaxed and informal environment at affordable prices. We have even installed a state of the art kitchen to ensure speed and efficiency for every order.”
Frango’s is the only Piri Piri restaurant in Middlesbrough that uses fresh, 100% British chicken, and also features specials that complement its multi-ethnic heritage.
Partner Iffy said: “There is a gap in the market for fresh, tasty food that isn’t mass produced, and that’s a gap we plan to fill. Unlike the larger chains, we’re not restricted to a particular format and as such, the food we serve at Frango’s will evolve over time.
“Anyone who visited Eddie’s previous venture, Bahia, will know he’s renowned for serving excellent food, so pulling off dishes that he’s grown up with should be a piece of cake!”
Frango’s has worked with local craftsmen AD Property Maintenance, KJS Woodwork, Wainwright Upholstery and artists Alan Morley and Steve Badger, to prepare the restaurant which has had almost £500,000 invested in it.