Welcome to the exciting world of Parma vs. World. We are a (soon-to-be) international team of experts in the field of parma eating, who will submit reviews (and often photos) of all the parmas we eat (and that's a lot of parma).
Anyone who shares our love for parma is more than welcome to submit their own reviews.
But to begin with, I offer you a review of the only event that comes up if you type "around the world in 7 parmas" into Google: Tuesday nights at the Royston Hotel, tucked away in a back street of Richmond.
This was to be our (Team Parma, otherwise known as myself (nooshieparma
, Kate (stuffandthat
), Jadey (all_summer_long
) and Darren (vagrantkid
)) second trip to the Royston, and we were full of high hopes after our very exciting (and tasty!) previous visit. We knew the menu, we haf pre-harassed the bar staff, we were excited. And this time, we had a secret weapon: MINI FLAGS! I visited my second-favourite party supply store and had bought up big on toothpick flags. When I opened the box, I found that I only had US, Australia, France and Italy, so a little cut and paste was needed to make up the Canadian, Spanish and Mexican flags (big thanks to my mum for her tech-savvy help!):
Then, after one last check of the menu (kept safely on Kate and Jadey's fridge for easy reference at all times)
we set off.
On arrival, the bar staff were (understandably) amused that we had followed through on our threat to bring our own flags this week.
Parmas were ordered:
I got the Mexican: (jalapenos and cheese)
It was much spicier than the Spanish one I had last week, but was very tasty. I like that they use actual chicken, rather than some tiny little bit of reclaimed meat that is pounded out so thin that there's more crumbing than chicken. And yes, the salad and chips are great, too. Even better than they look (and my mouth is watering just looking at them now)
Jadey got the Spanish:
(review to follow in the comments section, hint hint!)
Kate and Darren both got the Italian (with extra ham):
(review to follow in the comments, hint hint)
Big thanks to the lovely Royston bar staff who only called us lame a few times, and who allowed ham to be added to the Italian parma to enrure TRIPLE MEAT satisfaction.
And then the rest of the parma posse turned up. Hilarity ensued, more parmas were ordered...
I have to admit that the "bacon and gravy" descripton of the Canadian parma concerned me. Until I saw it. It looks AMAZING:
Then there's the old standard: Hawaiian.
To conclude, Around the World in 7 Parmas comes highly recommended. We'll see you there!
(PS, this is the chef responsible for the parma brilliance: