Our dream was to own a restaurant where our customers would feel relaxed and taken care of at each and every visit. After being made redundant through
ill health the opportunity at Bedford Street arose and The Curing House was born. As owners we approached the restaurant design and offer from a customers' perspective and to support
us we have built a strong team of professionals with vast amounts of industry experience.
Our interest in charcuterie resulted in a unique concept bringing an old craft to a new market in Middlesbrough. We offer a fine selection of air dried hams such as Iberico
and Serrano, chorizo and salamis that have been sourced from producers steeped with history. Complemented with our unique cheese offering and all accompanied with homemade bread, pickles and chutneys.
Our Head Chef Joe Taylor and his team also produce a high quality modern menu, based on charcuterie practices such as brining, smoking and curing. We aim to make everything
on our menu from scratch including curing our own bacon, baking our own bread and stuffing our own sausages to give each product maximum flavour.