One of Middlesbrough’s most popular restaurants has celebrated its second birthday by re-opening for weekday lunches.
Independent charcuterie bar and restaurant The Curing House, on Bedford Street in the town, marked two years in business on April 1.
And just a couple of months after suspending its weekday lunch due to lack of footfall, the lunchtime menu has now returned to the much-loved restaurant.
Owner and head chef Peter Walker told Tees Business: “It was a really bad winter and we saw a big drop in footfall, and as a result the numbers just weren’t working for us.
“The weather has now turned, there seems to be a few more people walking down Bedford Street and we have been getting quite a lot of enquiries for lunches.
“Our evening trade is still strong. A lot of our midweek trade is businesspeople staying at local hotels, and we’re usually very busy every weekend.
“We re-opened for lunch on Good Friday which went very well so we’ve been open every Friday lunchtime since, and we’ll hopefully see an upturn in business during the week so we can sustain it.”
Former plater and oil rig worker Peter says he’s delighted The Curing House recently celebrated its second birthday.
He said: “It’s a very tough market to be in, it’s a constant balancing act, but there’s a lot of competition in Middlesbrough at the moment, which is healthy and great for the town.
“A lot of restaurants close within the first year, so to pass two years is very pleasing. When you get to the three-year mark, you’ve hopefully established yourself.
“This is my first restaurant and my first business, so we’re pleased and very proud that we’ve done so well and there is more to come – we’re ambitious and passionate.”
The Curing House is a unique restaurant offering specialist cured meats and artisan cheeses, alongside an innovative menu based around the art of charcuterie including curing, brining and smoking.
“We’re a small restaurant, 28 seats, probably one of the smallest in Middlesbrough,” added Peter.
“There are a lot of hours that go into creating what we do. Nothing comes through this door and goes straight into an oven or pan or onto a plate.
“Literally everything is made from scratch using fresh ingredients – stocks, sauces, pasta and desserts… even our bacon and sausages are cured and made by us. We make absolutely everything on site in our kitchen and we think you can taste the difference.”
The Curing House is now open Tuesday to Friday for lunch 12-2pm and dinner 5-9pm (until 9:30pm Friday), Saturday brunch 10am-2.30pm and dinner 5-9.30pm, while traditional Sunday Lunch is served each week 12-3.30pm.