Delicatessen, noun – informal ‘deli’ pronounced: del.ɪ.kəˈtes.ənThe Cambridge English Dictionary
A small shop that sells high-quality foods, such as cheese, cured meats often from other countries.
Where possible, we choose to source our products from other independent producers, we want to know the individual people behind the products we sell.
Symposium Coffee Roasters, Steven Sheard, Norwich Single origin, seasonal and regularly rotating East African filter coffees. Sustainable roasted on the latest electric Giesen W6E that runs on clean energy and does not emit any noxious gases compared to conventional gas roasters. Brindisa, London The home of Spanish food in the UK It is hard to imagine now but, back in 1988 when the business was founded by Monika Linton, knowledge of Spanish gastronomy was almost non-existent in the UK. Brindisa is a tribute to the people who create the remarkable cheeses, hams, meats, fish, and a huge selection of other ingredients that are now enjoyed in the UK. Hamish Johnston A family run independent food business based in Suffolk with a shop in London at the heart of Battersea’s Northcote Road. Suppliers of quality cheese and fine deli products. A focus of the local community their shop is widely recognized as one of the finest cheese retailers in London. Brown & May, Eye Since 1982, Brown & May has been supplying fresh fish and seafood. A member of the Seafish Responsible Fishing Methods Scheme, they participate fully in the development of future practices which will further enable the continued sustainability of fish stocks. Farmyard Frozen, Benedicts Street, Norwich Chef Patron Andrew Jones, spent most of his career working in high-end London restaurants for Michelin starred chefs such as such Richard Corrigan and Claude Bosi. Farmyard is making his own mark when the family moved back home to Norfolk. Brick Pizza, Norwich Their Pizza is made from slow-rising dough and is baked in a wood-burning brick oven. Our oven produces a heat of about 500 °c (930 °F ). The slow levitation and blast cooking process lock in the flour’s natural aroma and moisture giving a soft and easily digestible crust. As a result, the edge (cornicione) is excellent and shouldn’t be discarded. Truly Traceable Pies, Lynn & Steve Tricker - born and bread in Suffolk Award Winning Artisan Venison & Game Pies by husband and wife team of deerstalking, butchering and beautifully encrusting fully traceable meat. Filo & Twine Bakery, by founders Michael Anfilogoff & Ken Twineham. It began as an events catering company offering Lavish Grazing Tables, Boards & Boxes. However when a local bakery came on the market they knew it was an opportunity not to be missed! Sunday Charcuterie, James Santillo & Tara Smyth, Oulton Broad, Suffolk, Small batch and single pig Sunday Charcuterie work exclusively & directly with smallholders, no middle-men or large-scale operations, just passionate people who reciprocate our belief that pigs reared for longer, as part of small herds, in a natural, stress-free environment produce a far superior flavour. Parravani’s, (originally on Ber Street Norwich) now Beccles Founded in 1898, they are the oldest independent producer of ice cream in East Anglia and indeed, the longest-established in England. It all started with Giuseppe Parravani, who began as a small ice cream seller in the busy city streets of Norwich. Bottles Brush Ferments, London Two good mates, Ben & Hesh, who share a love of great tasting food and have a passion for health, on a deep foundational level. Being Aussies, they also love the odd burger, sausage roll or snag on the barbie. They want you to be able to eat the foods you love and not feel bad for it. By adding a spoonful or two of their delicious ferments to almost any meal, it instantly adds intense colour, flavour and helps contribute to your daily veggie quota. RB Provisions, Katja & Richard Bainbridge, Norwich Is the new baby of Katja and Richard born out of necessity & their tireless passion for good food, in March 2020 as lockdown started to take hold and Restaurant ‘Benedicts’ was forced to temporarily close. They took the 5 years experience of running their first born and made it available in your own home through quality ingredients, seasonality, ever changing menus and pure flavour in a way you can easily recreate at home. Rockfish, Mitch Tonks Brixham is the heart of Rockfish and where the sustainable seafood is landed every day. From the Rockfish base on the quay, just yards from where the boats land, fresh fish is expertly filleted and portioned ready to send to the restaurants and to customers doorsteps. The Rockfish mission is to change the way people in the UK experience seafood.