THE CURING HOUSE, MIDDLESBROUGH

A colourful little eating place, bringing together well-done charcuterie and brilliant brunchy options...

Hang out
A groovy little eating place. A part restaurant, part charcuterie bar in the recently revived and re-vamped foodie hub of Bedford Street in the centre of Middlesbrough, home to a number of artisan and independent cafes, bars and shops. 

Decked out
Funky wallpaper, retro chairs, bare walls. Feels modern and welcoming. A well-flicked shelf of read-me books offers up a nice way to while away your time. 

Sip
An impressive array of wine, gin, craft beers and cocktails. Wines well-matched with some of the cheese and charcuterie plates on offer. 

Food matters
Charcuterie is their thing, so you can pounce on a platter of hand-made and well-sourced meats, which might have their origins in Italy, Spain or Britain. You can add regional cheeses to these and eat them daytime or evening. A very continental approach. In the evenings, there’s a menu taking in specials, usually with a hint of the smoker in there. Also a neat menu which covers fish, meat and veggie options. The brunch offering of French toast, house-cured streaky bacon, seasonal fruit, thyme and honey syrup sounds pretty splendid.

We ate
A three-course Sunday lunch (this was Father’s Day) was splendid value at £19. A starter of mackerel pate offered up a flavoursome moussey pate on dense sourdough with an impressive flourish of herbs, pickles and fine sauerkraut. A textbook terrine of chicken chorizo and lemon came with perky home-made piccalilli as a great accompaniment – and that crunchy sourdough. Main courses of sirloin were a bloody joy (if that’s how you like your beast – and we do). Thick layers of pink sirloin – Grand Reserve from Country Valley up the road. Nicely cooked and with a bold, airy Yorkshire pudding alongside. We were impressed by the veggies – a big bowl of greens and buttery parsnips, plus creamy leeks. Lemon sole as another main was a fleshy piece, but cooked just right for ease of eating off the bone. It was on a bed of spinach with juicy, sweet chorizo nuggets. We only managed one dessert between three of us – lunch lightweights! Comfort food at its best; baked custard with stem ginger and punchy smoke rhubarb, plus gingerbread ice cream. Gone in seconds. We plan on going back soon to dive in to some of those made-with-love charcuterie platters.


Find out more >>

Related Stories

  • THE HUDSON, NEWCASTLE

    Hang out A chilled-out, New York-inspired bar and restaurant – and the foodie hub of The County Hotel in Newcastle city centre. A marvellous makeover is currently underway, transforming the hotel...
  • GOOD FOOD GUIDE

    LUXE PEOPLE IN THE GOOD FOOD GUIDE 2018

    The Good Food Guide has announced its top restaurants and award winners today. Alongside the finest dining establishments in the country, the guide, owned by Waitrose, celebrates quality eateries...
  • PORTERHOUSE BUTCHER AND GRILL, NEWCASTLE

    Hang out An innovative, modern butcher shop – glossy, inviting and state-of-the-art – and restaurant, inside Fenwick’s swish Food Hall. It’s the newest addition to 21 Hospitality’s family of...
  • THE GLORIOUS 12TH

    With its enviable position on the southern tip of the North York Moors, and surrounded by North Yorkshire’s finest farmlands and moorlands, The Black Swan is a popular haunt...