CONTENTS ISSUE 3 MARCH
PAGE 4: NEWS ●
A roundup of the latest news from the industry
PAGE 8: DELI PROFILE ●
Welcome As I write this the Cheltenham Festival is in full swing, champagne is being glugged by the bottle, canapes and
strawberries being are being consumed and the odd balcony misdemeanor or two to keep the tabloids interested! For me it feels very much like the start of Spring and with that sunshine brings the consumer from their winter slumber. Fresh produce and smells within a Deli are alluring and if anything like me a pot of pate and some artisan breads become two bag fulls of purchase. I hope you all are well stocked and are offering a variety of products that will tempt the consumer into making multiple purchases, samples at the ready and nice displays to catch the eye. I will be on the road visiting many deli’s, food halls and farm shops over the next few months and attending trade shows across the UK. In this issue we review the Farm and Deli show which is a must visit if nothing other than grabbing a few ideas for your own store.
All the very best, and lets hope the weather picks up
where ever you are!! Chris Keightley, Group Editor
Editor Chris Keightley
Chris@thedelimagazine.co.uk
Production Charley Manning
production@thedelimagazine.co.uk
Advertising Manager Sam Volk
sam@thedelimagazine.co.uk
Editorial Assistant Ginette Warwick
ginette.warwick@thedelimagazine.co.uk
Designer Sharon Larder
inthedoghousedesign@gmail.com
Contact us on: 01206 266737 Published By: Keightley Volk Media Ltd
Head Offi ce: Keightley Volk Media Ltd, Weston Business Center, Hawkins Road, Colchester, CO2 8JX
This months deli profi le takes us to
Northern Ireland and we talk to Simon Dougan, owner of The Yellow Door
PAGE 10: AMERICAN FOOD ●
PAGE 13: SEGGIANO ●
This month Adrian Beale interviews two producers of speciality American food
Read the fi rst installment of our latest contributor, Seggiano, an interesting insight into their history
PAGE 14: LOCAL PRODUCER ●
Each month we interview a local producer to fi nd out the work involved creating quality produce
PAGE 16: THE CHEESEBOARD ●
In this months feature we look at the controversial matter of raw milk cheese
PAGE 18: FARM & DELI SHOW PREVIEW ●
PAGE 24: A DAY IN THE LIFE ●
We take a look at why this years show is a must for any farm shop or deli owner
We speak to Becky Hartley who runs us through an average day at The Lime Tree Delicatessen
PAGE 26: SAFETY IN SLICING ●
We have a Q&A with Bizerba regarding safety precautions
PAGE 28: THE EVOLUTION OF MEDITERRANEAN FOOD ●
We speak to Belazu who educates us on this rapid evolution
PAGE 29: COMPANY PROFILE ●
PAGE 32: THE NATURAL We tell you everything you
FOOD SHOW ●
need to know about the UK’s only natural and organic food show
PAGE 41: PRESS RELEASES ●
All the latest product news from your industry
The Publisher Cannot Accept any liability for transparancies, disks or any written material submitted for publication. Reproduction of any written material or illustration wholly or in part for any media is expressly forbidden without prior consent of the publisher.
The Delicatessen Magazine 3
This month we profi le Guilberts, an historic chocolatier
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