The Parade Tearooms are 10 years old this year, having been established in September 2015. These aren't just any tearooms, though, as the team of eight chefs, head chef David Terril and head baker Kerry Partridge work so hard to create the most delicious cakes and bakes. The specials boards change every few weeks, so we can't guarantee what you'll find in store, but the tearooms' Facebook page will give you a good idea of what's on offer. There's always a great selection of cakes to choose from, so those with a sweet tooth are in for a treat. In fact, there's a selection of over 30 cakes, all made on site by the pastry chef, using locally sourced ingredients and produce.
Traditional breakfasts include the full English with sausage, bacon rashers, fried egg, field mushroom, baked beans, hash browns and toast, but we’d be more likely to enjoy one of the alternative breakfasts. The corned beef bubble is made from potatoes, shallots and corned beef, before being fried and served with bacon rashers, fried eggs and baked beans, and sounds just as delightful as the American pancakes – with classic toppings of crispy, smoked streaky bacon, maple syrup and strawberries.
Refuel at lunchtime with a cod fish finger sandwich with tartare sauce, or three layered club sandwich with mustard mayo, all served with your choice of Kettle crisps. The soup of the day is always a winner, and is served with fresh, toasted sourdough and cheese. The Parade’s famous Jayne salad is a bowl of goodness, packed full of cucumber, sweetcorn, tomatoes, red onion, beetroot, coleslaw and cheese, topped with crispy bacon, sautéed potatoes, and chicken.