Thornaby’s oldest food takeaway has had a major revamp, menu makeover and name tweak.
Fillers Up, formerly Fillers – and The Pantry before that – is now open till late in the evenings and will be serving up breakfasts, lunches and teas and ‘movie foods’, a daily affordable healthy dinner option and even Sunday lunches.
The owners have brought in chef Craig Weddle, official winner of the World’s Best Parmo title at the 2013 World Parmo Championships, as night-time head chef.
The Thorntree Road fuelling station will still be serving its original fresh sandwiches but has expanded the menu to include pizzas, burgers, hot dogs, kebabs and parmos.
It’s also one of the few places on Teesside to offer the original pork Parmo.
Daily dinners, from £3, include Pasta Bolognese and Garlic Bread, Pasta Carbonara, Lasagne and Garlic Bread, Mince and Dumplings and Sausage and Chips with Gravy.
Sunday lunch will be served from 11.30am-2.30pm every week.
Fillers Up has been in business in various guises for more than 20 years – now it’s had a 21st Century makeover.
Two members of staff have worked there the entire time, also running the business at one point.
Craig said the £45,000 revamp should help see the business through the next two decades and more.
He said: “We are going to bring healthy options and old favourites, as well as movie foods to Thornaby.
“Giving our customers a broad range of hot and cold meals across the day is our aim, and to listen to suggestions or new ideas, we want Fillers Up to serve our community for the next twenty years and beyond.”
“We changed the name slightly so people recognised us still, but also understand that a lot of new items are on our menu now, from Fillers to Fillers UP because thats what we want to do for the people of our community.”
The new co-owner, who did not want to be named, added: “We have totally transformed the place, people don’t think about it being a takeaway on a night but the feedback has been great.
“We have managed to secure two jobs, there are three working there now and there’s space for more staff.”