Red Army Parmo Scotch Egg sells out within 10 minutes of its OP debut!

They’ve already tickled the tastebuds of local foodies and Royalty alike with their gourmet Scotch Eggs.

And now David and Christine Laing of The Clucking Pig Company have invented their own Red Army Parmo Scotch Eggs and, they say, people are “absolutely loving them to bits” after the eggs sold out within 10 minutes of their foodie debut last month.

The couple were even invited along to Buckingham Palace last year, where Prince Andrew, the Queen’s personal chef and assorted royal staff all enjoyed tucking into their hugely popular scotch eggs.

Lifelong Boro fan David named the brand-new delicacy after his beloved Riverside heroes, and the Red Army Parmo has proved an instant hit with hungry foodies – selling out in less than ten minutes on its debut at Orange Pip Market last month.

“We very gently mentioned it a couple of times on our facebook page, and took around 60 of the Red Army Parmo Scotch Eggs along to Orange Pip to see what happened really,” said David. “And we were absolutely gobsmacked when they all completely sold out in less than ten minutes. It’s a good job we had hundreds of our other eggs available, otherwise it would have been a very short day.

“It’s our way of bringing an iconic taste of Teesside to local foodies, and it sits very happily alongside our existing popular range of eggs.”

Local foodies already enjoy the couple’s tasty range of free-range pork with black pudding, free-range pork with leek, wild boar, venison, mixed game, Whitby Kipper, plus a range of vegetarian options to name just a few.

“We make the Red Army Parmo’s with exactly the same ethics, care and attention to detail as all our other eggs,” said Christine. “We use free-range Iron Age Pork from North Yorkshire – a cross between a Tamworth and a wild boar, while a friend and forrner chef at London’s Ritz Hotel showed us how to make a perfect Bechamel Sauce. We also use traditional Parmigiano Reggiano Cheese and, naturally, our soft-boiled free-range eggs.

“All the eggs are made right here at home in Redcar, and people are just loving them to bits.”

Asked if there were any plans for the Red Army Parmo to make a trip to Buckingham Palace, David said: “Who knows if the Royal Family have ever heard of a parmo – even if it bamboozled the Masterchef judges last year – but I reckon the Royals would absolutely love it.”

OP takes over the Town Hall!

Our sister-project, Orange Pip Kitchen, is launching at Middlesbrough Town Hall this weekend and it promises to be an experience like no other! You can’t miss it!

We’ve teamed up with Middlesbrough Town Hall, as part of their £7.7 million refurbishment, to tickle taste buds and dazzle diners while supporting regional fare, independent chefs, creative cooks and food-pioneers.

Orange Pip Kitchen opens its doors for the very first time at 10am on Saturday, June 30, and everyone is invited to tuck in.

Every three months, a new menu with a new team will take over, creating an ever-changing experience for food lovers across the region.

First up is the team of Luke Harding, owner of The Waiting Room in Eaglescliffe, who kicks off his residency with a menu combining the best of vegetarian cooking with culinary flavours from around the world.

He’s bringing us contemporary menu of vegetarian street food which includes:

• Waiting Room spinach, mushroom and feta curry
• Waiting Room pea burger, with tamarind chutney
• Brazilian black bean chilli burrito
• Halloumi and aubergine salad-stuffed pitta
• Squash, kale, white grape and olive salad
• Waldorf sweet potato

Waaaaaah! We can’t wait! 😍😍😍

If you’re coming along this Saturday, you can sip on a bespoke summer cocktail while enjoying entertainment from DJ Bobzilla who will be spinning records all day.

Orange Pip Kitchen is open from 10am to 4pm on Saturday, June 30. Use the Albert Road entrance – you won’t be able to miss us! Just walk in and carry on walking straight down until you find foodie heaven!

Big news! Be one of the first to try Blood Orange IPA!

Orange Pip Market visitors can enjoy a taste of “summer in a glass” with the unveiling of the event’s official craft beer.

The Blood Orange IPA has been created by McColl’s Brewery and is described as “totally and utterly refreshing” and “quaffable”.

It will be on sale in many of the micropubs in the Baker and Bedford Street areas for the first market of the year on Saturday, April 28, and throughout the summer.

Danny McColl, owner of the Teesdale-based brewery, said: “We have been fans of Orange Pip for ages and your mind goes off on a tangent and you think ‘surely they need an Orange Pip beer?’ We are always up for experimenting at the brewery.

“The Baker and Bedford Street area and Orange Pip are exactly where we want to be. I lived in Middlesbrough for seven or eight years when it was only Scruffy Murphy’s before it became O’Connells. The change has been immense.

“We’ve been getting to know the landlords – The Chairman, Slater’s Pick, Twisted Lip and Sherlocks have supported us from the beginning – and when we put the idea out six months ago everyone was up for it.

“It had to have orange in it, it had to be sessionable, quaffable – nothing outlandish – it’s summer in a glass, totally and utterly refreshing.”

Middlesbrough’s Deputy Mayor and Executive member for City Centre Strategy, Cllr Charlie Rooney, said: “Orange Pip Market has been a huge success and has brought all sorts of wonderful artisan food produce to Middlesbrough.

“That it is now also inspiring producers such as McColl’s brewery to create a craft ale in the spirit of Orange Pip is brilliant. If you could bottle the Orange Pip experience you’d do it in a heartbeat, and perhaps this beer is as close as we’ll get. We hope people enjoy the Blood Orange IPA and enjoy it responsibly.”