The Lord Anson joins Parma For a Farmer to fundraise for Buy A Bale

PARMA RELIEF: The Lord Anson Manager Richie Curry and Chef Jack Mills do their bit for farmers with delicious crumbed chicken. Photo: JUDE KEOGH 0822jkparma1
PARMA RELIEF: The Lord Anson Manager Richie Curry and Chef Jack Mills do their bit for farmers with delicious crumbed chicken. Photo: JUDE KEOGH 0822jkparma1

​The Lord Anson has come onboard the national Parma For A Farmer campaign. 

The fundraiser will see the Anson Street establishment donate $1 for each chicken parmigiana sold from now until the end of the month to Buy A Bale.

Manager Richie Curry said the Anson’s “chicken breast, tomato, bacon and cheese” dish is “just a great traditional parma” and the initiative is a good sell for any pub.

MAP OF PARTICIPATING PUBS: 

“People can easily contribute to drought relief by just coming in and enjoying a parmy,” he said.

From a farming background himself, Mr Curry said the drought has hit home for a number of the staff who serve patrons every day who are primary producers.

Chef Jack Mills will contribute to the cause by serving up about 100 parmigianas a week for the pub, with its Thursday night $15 special a big driver.

BLAYNEY PARMI: Marty Russell and Kathryn Cumberland with one of the chicken parmas which will raise money to help farmers in drought. Photo: Mark Logan.

BLAYNEY PARMI: Marty Russell and Kathryn Cumberland with one of the chicken parmas which will raise money to help farmers in drought. Photo: Mark Logan.

On Friday, The Lord Anson will also donate the proceeds from its raffle to Buy A Bale.

Weekend roadtrippers can take part at Blayney’s Exchange Hotel, with owner Marty Russell donating $3 for every parma sold.

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