Simon Entwistle and Marcelle Chownes-Dove of Smith Street Deli Pictured left to right: Simon Entwhistle, Serin Aubrey, Pat
Smith & Marcelle Chownes-Dove The Deli opened its doors again on June 14th –
welcoming the last customer it had on the day of the fire – Pat Smith - as their first customer in the newly revamped shop.
Simon and Marcelle have used the two years enforced break from their premises to plan a new way of looking at their retail business – and they think it could be the key to their future.
as we look to stock the very best in the deli to entice and delight our customers.
“The time has flashed by – all the work it has taken to deal with the insurance and the rebuild has been so involving. Two years has gone very, very quickly.” “It’s a very strange feeling to be opening up again – we are going into a very old brand new building. Thanks to the work that’s been done we now have a shop which is set up completely differently. We have put everything we have learnt in ten years of trading into the new design of the shop. “The fire, although an experience I wouldn’t wish on my worst enemy, has given us the opportunity to create something new and exciting, with the best of what we had before with some exciting new ideas. We no longer serve over the counter, but have an open space that brings our customers closer to the produce. “We are back home – and it’s such a good feeling to finally be open and serving customers again.” “I’ve been working in the food industry my whole life,” says Simon. “I started running farms, have been involved on the wholesale side and spent ten years in retail at the deli.
The fire, although an experience I wouldn’t wish on my worst enemy, has given us the
opportunity to create something new and exciting
“Serin has been heavily invloved with the redesign of the shop and its opening and will continue to be involved in the business. “We are making sure we source great value good quality food. We will always source things from the South Hams and the South West. The cheeses from this area are some of the best to be found. That doesn’t mean we will be ignoring good food from the rest of the world – and our Serrano Ham from Spain has to be one of the best cold meats I have ever
tasted!” “We are not a continental deli or a British deli – we
simply source good quality products from wherever they can be found.”•
Smith Street Deli 01803 833616
“I’ve been working with Serin Aubrey at Anzac Street Bistro for 18 months which means I’ve worked on all sides of the food industry – I know it from plough to plate. I think that can only be an advantage
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