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.
Kofra Coffee, Norwich Single origin coffee roasters. Throughout Kofra’s seven years of brewing coffee, they have always looked to improve the end result. One crucial change they implemented was resting coffee before brewing it. A well rested coffee, of at least 10 days has an incredible depth of flavour when compared with it’s unrested brew. 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. Castle Fruits, Diss Diana & Stephen Atkin have been trading as a greengrocers in Diss for nearly 40 years, sourcing locally and from the London markets. In our opinion, their fruit and veg is second to none. 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. Hempnall Village Bakery, Hannah Scott. A We are a small family run artisan bakery business producing fresh sourdough & long fermentation breads and delicious cakes Marsh Pig, Norwich. The home of award winning, hand made British Charcuterie - Always free range The Greek Olive Company, Suffolk A small, family run business based near the coast in Suffolk with a passion and ability to create amazing flavours together with an instinctive way of combining ingredients. 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.