If you would like to
A Day in the Life
feature your Deli in the Delicatessen Magazine please email
Ginette.warwick@
thedelimagazine.co.uk
What is a typical day at Warwick
Street Kitchen like for you? l I’m the chef, the owner, and the manager. I get in for around 6.30am to start prepping the food for the day. I’ll start the day by baking off pastries. I then need to bake cakes, brownies and flapjacks, and prepare fresh salads, soups and tarts.
I let the first member of staff in at 7.45am. They take delivery of the fresh bread, arrange the counter, and get the cafe and deli looking ready for customers. We stock a range of artisan, mainly British cheeses, and free range British charcuterie. These are particularly popular on Fridays and Saturdays, so our staff make sure everything is stocked and ready to go. We often have samples available to try, and all is available to try at any time upon request - we’re that confident in the quality of our produce. Weekday mornings are all about the coffee-takeaway, and drink in. We source our coffee from a small, craft roasters, based in Cirencester, and we’re incredibly happy with it. We use their blend in the cafe, but we also stock a range of their single origin coffee beans in the deli. At 10 am our second member of staff starts. In between breakfast orders, I’ll be doing the baking, and preparing the lunch. We serve breakfast all day, and lunch is ready from around 11am, so things can be very busy! In between cooking, I will be placing orders, arranging staff rotas, and doing accounting. I might get a chance to sit down after the lunchtime rush. The staff spend their day serving on the till, being baristas, cutting cheese and charcuterie to order, and advising customers
24 The Delicatessen Magazine
THIS MONTH WE TALK TO ADAM LAWTON, OWNER, CHEF AND MANAGER OF WARWICK STREET KITCHEN, AN AWARD WINNING INDEPENDENT CAFÉ AND DELI BASED IN LEAMINGTON SPA.
about products in the deli. They also need to keep to check of what’s been sold, stock up the shelves, and make things presentable. Come closing time, EVERYTHING needs cleaning. The meat slicer, the cheese wire, all the counters, the tables, the coffee machine, the toilets, and the floors need sweeping and mopping.
Describe the favourite part of your
working day. l We’ve just employed a part time cook, so I’m getting to spend little more time in the deli rather than just being in the kitchen. I really enjoy being able to interact with our customers, and advise them on all the products which I’m so passionate about. We’ve got some loyal regulars who we’ve had since the start, and it’s great to chat with them.
Which kitchen gadget could you
not be without and why? l Ah, that’s quite tough, but to be honest, who needs gadgets. The things you most need are a decent sharp knife, and a set of scales! Obviously, in the deli, we’d be lost without our cheese wire.
How do you source your products? l We’re always looking. If we’re
out and about somewhere, in a restaurant, at a market, on holiday, and something catches our eyes, or taste-buds, then we track it down. Of course we attend the relevant trade shows too - they’re a great place to see and try new products. Now we’ve been open a while, we find that producers will often approach us. It’s always nice to deal directly with a producer rather than a wholesale company. With our products, they have to be ethical, the more local the better, or with provenance, and of course, they have to look and taste good too.
Outside of running Warwick Street Kitchen, how do you like to spend
your free time? l My wife, who has been part of the business since the start, now takes more of a back seat, as we had our first child just over a year ago. My days off are spent with them both. We enjoy long walks, fine foods, country pubs, growing our own vegetables, and visiting friends and family. l
www.warwickstreetkitchen.com
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