THE winning combination of cheese and charcuterie has landed in Notts.
New cafe Cured is bringing a taste of the continent to West Bridgford's main thoroughfare – with craft beer thrown in for good measure.
The names of some of the eats might not mean much – nduja, cullatello and teleggio sound like international footballers – but co-owner Daniel Brown says there's no pretentiousness surrounding the venue.
He says: "I have been in a lot of craft beer and charcuterie venues and I have found it a bit baffling.
"I want people to come in and feel comfortable with it.
"We have got a menu that any one can pick up and understand and the staff have been trained and are happy to explain anything."
Charcuterie, from the French 'chair' (flesh) and 'cuit' (cooked) was originally a way of preserving meat before the advent of refrigeration.
The process continues today because of the flavour curing gives the meat.
Daniel, 32, says: "Curing basically covers a whole range of ways to preserve meats and vegetables. It used to be reserved for the affluent because of the costs involved in and it was usually so finer goods could be transported from their foreign or long distance origins.
"We have amazing examples of smoked, pickled, salted and air dried curing, some of which we do ourselves when possible."
Customers can choose meat, cheese and vegetables from the cured selection – or trust the chef to select a six dish or nine dish gourmet range on their behalf.
"The chef comes down from the kitchen and talks you through the whole thing. We know all the quirky things about the cheese and meats – we don't lecture," says Daniel.
Under each name on the menu is a brief description. The aforementioned nduja is a Calabrian spreadable salami, cullatello is a 12-month aged air-dried boneless ham. There's milano, a pork and cured bacon sausage, bressaola is a flavoursome air-dried salted beef, and, of course, the best known of them all – prosciutto (pronounced proh-shoo-toe) di Parma, a thin sweet ham from Italy.
The seven-strong cheese selection features classic French Brie, king of the Italian blues Gorgonzola and, from just down the road, Colston Bassett's finest Stilton.
Roasted red peppers, chargrilled aubergines, slow-roasted tomatoes, baked fennel and other vegetables are sourced in Italy and are all preserved using traditional techniques.
It's a concept that Daniel has had for a while – and when a property became available in Central Avenue, it proved too good an opportunity to turn down.
He says: "I phoned the agent about something else and was told this was available if we were interested.
"Within a couple of days a deal had been done. I knew I was limited on time and didn't want to miss the December trade so we pulled out all the stops and got the build team in, Flagship Shop Fitters from Mansfield."
Within a few weeks, the property – formerly Belle and Jerome – was given a complete new look.
Daniel says: "The menu is a fusion of the best of British, French and Italian. That reflects in the decor – English industrial and French Parisian colours, greys, golds, and duck egg blue."
The charcuterie is just one half of the story, as Cured is equally keen to shout about its ales and exclusive wines.
The draught craft beers change monthly and the fridge is well stocked with bottles of Samuel Adams' Boston lager, Goose Honker and Brewdog's 5am Saint.
Wines, meanwhile, range from a crisp Mezzacorona Pinot Grigio from Italy to a chunky red Brazilian Rio Sol Cabernet Sauvignon Syrah.
"There is nothing like this around here. It's a continental style approach. We want people to come in for a glass of wine or beer and something light to eat," says Daniel.
"It transcends the boundaries of summer and winter really well. You can have it outside with friends and wine in summer and a lot of people have cheese and meats in winter."
Cured opens at 9am to catch the breakfast crowd, who can choose from a continental style croissant to an all-day full English.
The sandwich selection makes full use of the cheese and meats available, none more so that the sundried tomato focaccia filled with chorizo, teleggio, rocket and basil mayo.
Chunks of ham and cured sausage have worked their way into a hearty minestrone, which has been going down well with customers.
The rest of the dishes are for grazing and sharing. Pulled pork, sticky BBQ pork ribs, smoked salmon or melted Brie with crusty bread are available from noon until 9pm.
Downstairs can seat 40 – at tables, constructed from wrought iron sewing machine bases, or high stools at the bar. Upstairs are comfy leather sofas and armchairs, with space for as many again.
The family-run business, belonging to Daniel and his 55-year-old father Dean, is just five minutes walk from another of their ventures – The Parlour, a quirky eatery and cocktail bar.
The two venues are sufficiently different to attract a separate crowd.
Daniel says: "It would be stupid to cannibalise your customer base. We wanted more of a reinforcement of our standards and our brand rather than conflicting with ourselves."
The duo also run Brown's cafe bars and bistros in Mansfield and Newark and next year signals their most ambitious project yet, in Nottingham city centre.
The location is hush hush at the moment but work is set to start in February, ready for an opening in May.
Daniel says: "The last six years have all been pointing to the big flagship one in the city centre. It's going to be an amalgamation of everything....."
"....and then some," adds dad Dean, a former police inspector.
* Cured is open 9am til midnight (1am Friday and Saturday) seven days a week.
