Middlesbrough’s very own charcuterie expert Peter Walker and his head chef Joe Taylor are linking an ancient craft with modern-day flavours to satisfy a demand for locally produced food.
Some of the world’s best dry-cured salamis, hams and handmade sausages are being combined with local ingredients at The Curing House in Bedford Street to celebrate Middlesbrough Local Food Weekend from September 9 to 11.
It’s the second event of its kind and organisers Growing Middlesbrough want to hear from more restaurants, cafes and food outlets keen to get involved.
Local Food Weekend invites restaurants, cafes and other food outlets in the town to highlight their use of locally produced food.
The Curing House was one of the first venues to sign up to the first Local Food Weekend in July and Peter and his highly-skilled team are firmly committed to using local produce wherever possible.
He said: “Our interest in charcuterie resulted in a unique concept, bringing an old craft to a new market in Middlesbrough.
“We source the finest air-dried hams such as Iberico and Serrano, chorizo and salamis from the best producers across Europe and we complement them with equally great products that are produced just a few miles from the restaurant.
“People often forget that there’s an abundance of the finest quality food produced in this region, you just have to know where to look.
“Growing Middlesbrough is making that search so much easier as more and more producers, caterers and retailers are coming forward to add their details to a local food map at www.growingmiddlesbrough.org.uk”
The Curing House is among an increasing number of food sector businesses signing up to support Growing Middlesbrough – a campaign to improve access to food and drink that’s been produced within 50 miles of the town.
Growing Middlesbrough sees producers, retailers and enthusiasts work together to provide consumers with easier access to a wide range of locally-produced food and drink.
Several of the businesses involved have reported an increase in sales and a reduction in costs.
Joe Dunne, from Middlesbrough Environment City, is one of those at the forefront of Local Food Weekend.
He said: “The aim is to encourage as many restaurants, cafes and food outlets as possible to start buying local food and making it available to their customers.
“By buying local food customers are then supporting local businesses and employment and keeping more money in the local area.
“We would urge as many people as possible to show their support by dining out at participating outlets during Local Food Weekend and eating dishes that have been made using locally-produced ingredients – just look out for ‘local food’ on the menu or ask for local.”
To find participating food outlets and for further information on Growing Middlesbrough visit www.growingmiddlesbrough.org.uk.
Participating food outlets will be provided with branded material to help promote their involvement and highlight which dishes are made with locally-produced food and drink.
- Restaurants and cafes keen to get involved are asked to contact Middlesbrough Environment City on 01642 579820 or email firstname.lastname@example.org