before spending the rest of the day and usually the evening in the offi ce or meeting clients. Home for a nice dinner, a glass of wine and cuddles from my 3 dogs and get to speak to my lovely wife.
DO YOU USE MUCH LOCAL PRODUCE? Virtually all of my retail food is from N. Ireland a fact which I am very proud and something I couldn’t have said 5 years ago. We also produce the vast majority of our own food including produce from the garden. We have our own orchard. polytunnel, bee hives, smoker and a bakery. We also make cured products like bacon, cured and smoked salmon, game and poultry.
DO YOU HAVE A PASSION FOR DIFFERENT FOODS? Yes I love clean Asian fl avours and interesting salads.
IS RUNNING A DELI EXACTLY WHAT YOU THOUGHT IT WOULD BE?
I know nothing else. In fact I think it is more like a social club. I see
the same faces every day and I love the fact that we are very much part of our local community. We also allow charity and other community groups to use the place as a meeting house.
WHAT IS THE MAIN PIECE OF ADVICE YOU WOULD GIVE TO RUN A SUCCESFUL DELICATESSEN? Seek out the very best produce you can get your hands on, even if is not local, be true to your beliefs and ethos. Treat every customer like a best pal, enjoy yourself and surround yourself with like minded people. Give something back to the community and they will reward you for your loyalty and passion.
If you would like to feature your deli in the Delicatessen Magazine please email Ginette.warwick@
thedelimagazine.co.uk
The Delicatessen Magazine 9
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