Teesside delicacy the parmo is taking centre stage at Middlesbrough charity restaurant, The Fork in the Road, following the arrival of new chef Steven Green.
Posh parmos will be on the menu alongside the classic variety from this weekend (August 31) when the popular Linthorpe Road eatery will showcase the grouse parmo.
The classic Teesside dish is on the charity-run restaurant’s menu for the first time following Steven’s arrival in the Fork in the Road kitchen.
Steven, who was previously a chef with long-established Middlesbrough restaurant Kelz, boasts on his CV what is believed to be the first five-star rating ever given by Facebook food reviewers Parmo Hunters.
Joe Fawcett, newly-appointed assistant manager at The Fork in the Road, promises: “Until now parmos haven’t been something we’ve focused on, but our postcode is the parmo capital of the world so we’re putting our weight behind Teesside’s famous dish.”
Andy Preston, chairman of national charity CEO Sleepout, which founded the restaurant added: “The Fork’s name is now synonymous with absolutely top class, original food and we’re proud of our incredible ratings on Tripadvisor – but we’re often asked why parmos don’t feature highly on our menus.
“So, as a proud Teesside restaurant, from this weekend we’re delighted to announce that parmos are taking centre stage – with some mouth-watering twists.”
Celebrating the ongoing grouse season, The Fork in the Road’s menu this weekend will include grouse parmo that Andy’s confident Teesside foodies will love.
He said: “Along with the classic chicken parmo, we plan to offer some unusual twists, starting with the grouse parmo, which we’re sure Teessiders will want to try.
“We’re expecting the parmo to be one of our big sellers, right up there with The Fork Burger and the national dish of fish ‘n’ chips – our beer-battered Hartlepool haddock.
“While we’ve submitted to parmo power, we’re certainly not becoming a parmo house and will continue to offer a range of fine dining options.”
The Fork in the Road, which will soon be launching a range of special Teesside cocktails, offers opportunities to the long-term unemployed.
In its first 12 months in operation, the restaurant employed 15 local people, numerous prison inmates, provided works experience to 40 long-term unemployed and put 30 more through a training course.
• Pictured above: New Fork in the Road chef Steven Green and assistant manager Joe Fawcett with one of the charity-run eatery’s new parmos – which will feature grouse parmos this weekend.