Deli Profile


EACH MONTH WE SPEAK TO A UK DELI TO FIND OUT THEIR STORY SO FAR, IN THIS ISSUE WE SPEAK TO MARC, OWNER OF CULLENDERS, A WONDERFUL DELICATESSEN BASED IN SURREY.


more than the other way round. We had advice when we first opened that we should make as much as possible ourselves. Now kitchen accounts for over 60% of turnover, with the rest on coffee and then deli products.


DO YOU HAVE A PASSION FOR DIFFERENT FOODS? I love slow cooking meats and that has been seen in some of our baguette fillings, such as BBQ brisket with jarlsberg and gherkin, also slow cooked pork shoulder with homemade remoulade. Cheese is obviously also a firm favourite.


WHAT IS THE MAIN PIECE OF ADVICE YOU COULD GIVE TO RUN A SUCCESSFUL DELICATESSEN? Do not think this is an easy career, competition is fierce, and you must know what market you are catering to. If something doesn’t sell, then don’t get it again, even if you love it. But having said that it is the best move that we ever made, just don’t expect to be a millionaire!


The Delicatessen Magazine 9


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