inflow is constant. I meet, greet and serve customers for their daily caffeine fixes. We eat, (normally pasta) at 11.30. The staff, will whizz something deliciously simple up, my favourite at the moment is a garlic tomato sauce with fresh basil and Parmesan topping. It’s easier to work through lunchtime without a rumbling tummy! There’s a welcome lull after 2.30ish where I’ll slink away back home to relax, knowing all is in order. I try to rehydrate and refresh – I’m very much into coconut milk at the moment. Then it’s planning and admin, we pay all suppliers super fast, staff rotas, new equipment and constant refinements.
TELL US HOW YOU SOURCE YOUR PRODUCTS?
Over the 20 years or so we’ve been open, we’ve built up a fantastic range of suppliers of often unique products. These have come from the Speciality and Fine Food Fairs, trips to Italy, seeing nice products
elsewhere and sourcing, plus a constant stream of companies wanting to sell to us.
If you would like to
feature your deli in the Delicatessen Magazine please email
HAVING SET UP A SUCCESSFUL DELICATESSEN, LOOKING BACK WOULD YOU HAVE DONE ANYTHING DIFFERENTLY? Weirdly no, it’s been great fun and hugely stressful at times, but mistakes are always going to
Ginette.warwick@the
delimagazine.co.uk
happen. Perhaps the most important factor to advise caution on though is staff. Good or bad ones can make an enormous difference. We are
incredibly lucky to have great staff right now.
DO YOU HAVE A PASSION FOR DIFFERENT FOODS? Yes, I’m a bit of a pig really, happy with a simple baked potato with melted butter to Michelin starred pigeon pastrami with deep fried kale.
WHAT IS THE MAIN PIECE OF ADVICE YOU COULD GIVE TO RUN A SUCCESSFUL DELICATESSEN?
Make every customer feel valued and supply the best quality products.
http://www.limoncello.co.uk/ The Delicatessen Magazine 9
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