An award-winning local chef has found a new home at renowned Middlesbrough restaurant The Curing House.
Louie Miller, originally from Yarm, has joined The Curing House team as head chef and brings with him years of experience from top North-east dining spots.
For four years, Louie, 31, worked at the Michelin-starred Star Inn in Harome, and then went on to chef at the award-winning 2AA Rosettes Nags Head at Thirsk, the AA Rosette Aysgarth Falls Hotel and Lockwoods in Ripon, The Good Food Guide’s Restaurant of the Year 2016.
Now this chef of exceptional quality has found a perfect match in the acclaimed Curing House, which can be found on Middlesbrough’s Bedford Street.
And he will be joined by talented local sous chef Katie Joanne Brown, who worked with Louie in his more recent role at The Pickled Parson in Sedgefield.
The Curing House owner Peter Walker said: “We couldn’t be happier with Louie at the helm.
“He has proven himself time and time again to be a stand-out chef and we share the same ethos and vision which will help with our continued evolution in delivering a great restaurant.
“We are a young forward-thinking restaurant doing something a little different. After months of searching, we have finally found someone who can complement us and give our customers a meal to remember.
“We’re confident our food can’t be beaten – and we’ll soon be announcing a lot of exciting things to come to suit all wallets.”
The family-run Curing House’s ethos is to provide a high quality but casual experience, with an eye for perfect produce and a desire to go the extra mile in their food using traditional charcuterie practices such as curing, brining and smoking.
It offers excellent evening dining alongside brilliant brunch and lunch options, offering excellent value for money.
Bringing the vibe of modern City restaurants to the centre of Middlesbrough has won fans such as the Secret Diner and a Trip Advisor Certificate of Excellence.
It is frequently at the top of the review site, with customers praising its mouth watering charcuterie and the love it puts in to each plate.
Louis, 31, said, “I’m passionate about fresh food cooked from scratch, and taking pride in fantastic dishes created in-house.
“Owners Peter and Sarah Walker share this vision and focus on quality, and I can’t wait to get my hands on some old Curing House classics, put together some exceptional new creations and give everyone a taste of what we have to offer.”
The Curing House is holding a ‘housewarming’ event where Louie will introduce some of his new dishes with a set priced menu for guests to enjoy. You are all invited to our house for dinner from 6pm on Thursday September 20. Book your place at the party and subscribe for future updates at www.thecuring.house