Local Cafe Continues To Help Charities

A LOCAL eatery in Redcar hopes its business expansion will boost the help it gives to charity.

Sophellie’s Eatery first opened in 2011, and is now expanding into Kirkleatham.

Claire and Philip Green on Sophellie's opening day. Source: Evening Gazette

Claire and Philip Green on Sophellie’s opening day.
Source: Evening Gazette

The family run business, which uses local produce in many of its dishes, have personal reasons for its links to charity after owner Claire Green donated a kidney to husband Philip five years ago.

As a result, the eatery offers a special chilli kidney bean dish, with 15% from each dish’s profits going to Kidney Research and the couple also support a range of local charities too.

Philip explained that he had suffered from kidney problems and that the couple’s 10th anniversary was marked with the transplant.

He said: “I still go for my three month checks but everything seems ok.”

Claire added: “We like to do our bit to help out with local charities, we make regular donations and it’s our way of helping.”

Boundary 500 Motorcycle Group Charity Meeting

Boundary 500 Motorcycle Group Charity Meeting

Sophellie’s, named after Claire and Philip’s daughters, also host The Boundary 500 Motorcycle Group’s charity meetings.

The Boundary 500 group support and raise money for Zoe’s Place and the Great North Air Ambulance.

Claire said: “The club meet here every Tuesday evening and we get involved with the meetings. They raise money for local charities so it’s another way for us to offer our support.”

Sophellie’s have also supported and helped out with many other charities from the local area.

In 2013, Claire and Philip were asked to produce a range of tarts to help raise funds for Blind Veterans UK.

Claire Green and Local Veteran sampling Teesside Tarts. Source: Evening Gazette

Claire Green and Local Veteran sampling Teesside Tarts. Source: Evening Gazette

Philip said: “Blind Veterans UK wanted something made local to the area, so we created a savory parmesan tart.”

And for those with a sweet tooth, they came up with a lemon-top and Redcar rock tart.

The restaurant also supports local businesses, using produce from Miller’s Fruit and Veg, and meat from Ellison’s Butchers, both situated in Redcar High Street.

The couple hope to expand further in the future, with Philip adding: “If the opportunity arises you have got to take it, and we now have the confidence after managing the two places.”

from Tside