A new Sheffield takeaway called “Parmo” has drafted in a Boro lad to ensure it’s serving a proper taste of Teesside.

The fast food outlet, on Eccleshall Road, opened last month and has become a talking point, especially among locals who don’t know what a parmo is.

Not only is it spreading the parmo word but after initial controversy – they got the idea from a restaurant in Bradford but used tomato sauce rather than bechamel – Parmo is fully acknowledging the dish’s Teesside roots.

And to help out, they’ve hired Teessider Joe McConnell, 19 as one of their chefs.

Former King’s Academy student Joe is studying economics at Leeds University. But having worked in Teesside takeaways for three years, he knows what makes a good parmo.

Joe McConnell

He said: “I watched their controversial video where they made a parmo and I just thought ‘there are so many imperfections here’.

“Attention to detail is one of my key strengths and, like many others, I wasn’t satisfied with what I was seeing.

“I’m an extreme perfectionist that always aims to achieve the highest quality in everything I do, so I reached out to them with advice on how to make a real Boro parmo from my experience of working as a part-time chef at many takeaways in Middlesbrough.

“I was then offered to come down and show the staff how to make a proper “Boro-Friendly Parmo” – so I took the train from Leeds to show them how it’s done.”

Parmo, in Sheffield

Parmo boss Khalid Moon admitted they began with their “own interpretation” of the dish – but a video of it being made proved unpalatable for many.

He said “We didn’t realise that modifying the parmo would cause such offence on Teesside. We made it with mozzarella, hardly any cheddar, and put vegetables on it – and the video went viral! So when Joe got in touch, it was the perfect opportunity to get it right.”

The ‘Spice Up My Life’ parmo

Joe added: “At Parmo, I will be a chef and manager, ensuring that all parmos and pizzas come out perfectly. I have high standards and I will not settle for anything less. My goal is to bring the “Boro Parmo” to Sheffield.

“I’ve worked alongside chefs who primarily cook parmos throughout my time as a pizza chef, so I’ve had the full experience of making parmos from start to perfection.

“I’m aiming to make the parmos as “Boro” as I can. I’ve eaten so many 5* parmos that have been listed by The Parmo Hunters, I know what I’m looking for.”

• For more information, visit facebook.com/weloveparmo

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