CONTENTS ISSUE 5 MAY
PAGE 4: INDUSTRY NEWS l
Welcome
l The Delicatessen magazine has been on an experimental trip around Essex and suffolk testing out some of the finest delis and food halls the area has to offer. One which stood out for us is The Food Shop in a small place called Marks Tey. I was amazed at the vast amount of products on show which you just would not find in your every day food shop. Adrian Beale, our regular columnist on American food would be proud of their selection! As with most delis these days they also have a coffee/cafe area serving the great food sold within the shop. If you are ever in the area I would advise giving it a visit. We have all the regular features in this issue such as our deli profiles, American food and the cheeseboard. We also look at a fantastic company called Rubies in the Rubble who are dealing with the big issue of food wastage and on a more serious notes a very insightful piece from Richard Page, Associate in Business Rates at Bilfinger GVA on business rates for small business. As usual we hope you enjoy the informative articles
and splendid images of the finest produce in the UK. 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 Office Keightley Volk Media Ltd, Weston Business Center, Hawkins Road, Colchester, CO2 8JX
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
PAGE 8: DELI PROFILE l
A roundup of the latest news from the industry. Richard Simmonds, Food Hall Manager of
Country Harvest gives us an insight into running an award winning food hall and gift shop.
PAGE 13: JELLY BELLY l
Tony Alfano on the Jelly Belly BeanBoozled phenomenon.
PAGE 16: THE CHEESEBOARD l
In this month’s feature Tracey Colley from Harvey & Brockless tells us how teaming up with a complimentary partner can reap dividends.
PAGE 22: MARY QUICKES TOP TIPS l
PAGE 24: A DAY IN THE LIFE l
Mary shares with us her top tops in creating the perfect hamper for cheese lovers.
This month we speak to Adam Lawton – Owner,
Chef and Manager at Warwick Street Kitchen based in Leamington Spa.
PAGE 26: SEGGIANO l
Read the 3rd instalment of the Seggiano story for a fascinating insight into the olive farming process.
PAGE 32: RUBIES IN THE RUBBLE l
We speak to Jenny Costa, founder of Rubies in the Rubble about the very important issue of food waste.
We interview Daren Spence of We Are Tea, an independent and ethical tea business.
PAGE 36: BEHIND CLOSED DOORS l
PAGE 39: 2017 BUSINESS RATES l What you need to know.
PAGE 41: PRESS RELEASES l
The latest product news from your industry.
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