DELI Magazine

DELIIssue 4April 2011

DELIDELIDELIDELI

The specialist food magazine

DELI

ditor’s etterWhen great wine perfectly accompanies food, complementing all the !avours so well it can

make all the di"erence to that one dish. Knowing what wine goes with what food though, can be an art form in itself.

In this month’s issue of DELI, we would like to introduce our new wine counter. Each issue, with our expert help we will explain to you what wine goes with what food, teaching you the !avours to look out for in order to suggest the right wine choice to accompany the products you sell. For the #rst addition, our food choice is cheese.

Also in the April issue of DELI there is a special feature on the Harrods Food court, including an overview of the top suppliers to the food court, as well as an interview with Debbie Priestley who owns the award winning West Country Cheese Company, and the Best of British suppliers.

Enjoy, eat great cheese, drink great wine now you know what to choose and certainly be merry.

Katy Little

LEWe l c om e

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DELI e d i t o r

DELIContents.08. Deli Review .10. The farmshop and deli show.12. Wine tasting .15. Industry News

.16. British Produce.18. Harrods Food Hall .20. Packthe perfect hamper .23. Product

.29. Competitionof the month .24. Recipes

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Picture credit: waitrose.presscentre.com

.08. Deli Review .10. The farm

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Picture credit: Contributors own

April 2011

DELIContributors

Katie Smith Emily Shaw

Hayley Bell Jess Bishop

What is your favourite Deli product?

Spanish

Chorizo

Mozzarella

Cheese

Stuffed

Olives

Onion

Chutney

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C o n t r i b u t o r sDELIDELI

Tash Smith

Leanne Jones

Tam Kaur

Emma Hursey

Sundried

Tomatoes

Brie

Blue

Cheese

Stuffed

Peppers

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DPicture credit: Contributors own

DELIProfileebbie Priestley’s dream was to open her very

own deli and it’s one she achieved with her partner in October 2007. West Country Cheese Company located on renowned street Butchers Row in Barnstaple, North Devon opens up about the awards it has won, the business it recieves and the top favourite items in the deli.

Starting the business with her partner in October 2007, Priestley had the intention of wanting to achieve her own company and had the desire to be her own boss. She had an enthusiasm to work within the food industry after she became a trained chef in her younger years. “ I think you have to have goals if you want to achieve in life – whatever it is – it may just be settling down and having kids, it may be swimming the English Channel or doing the London marathon. My goal was to have my own Deli cheese shop that has a huge success. “

It’s very hard work, a lot harder than I expe!ed, but never a regret. “ ”The Deli uses products from over 30 different suppliers. From Taw Valley Creamery for cheddar cheeses to Brendon and Tracklements for different Chutneys. “From the start we wanted to champion fine British cheese and support our local producers and our shop is now a treasure trove of fine cheese.” They even have Cheeses and Charcuteries supplied and imported direct from Spain and Italy. Priestley makes her own quiches and sausages rolls for the Deli and will soon be

A Devonshire deli owner opens up about winning awards, crea"ng wedding cakes and living the deli dream.

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P r o f i l e

making coleslaw and other items for the summer season.Their bestsellers include North

Devons local vintage cheddar, marmalade ham, Devon Blue cheese, Devon Oke cheese and a range of Spanish and Italian Bries.The West Country Cheese Co.

have a stall in the local market every Thursday and Saturday from 8:30am – 1pm selling a range of olives, cheeses, sausage rolls, quiches and other deli items, as well as selling other vinegars and breads. The store on Butchers Row is open Monday – Saturday 9am – 3.30pm.“We want our customers to have

a personal shopping experience, so whether you are popping into

the shop for a single piece of your favorite or you want enough cheese to feed a wedding party, our friendly staff will be on hand to help and advise and no doubt, insist you try before you buy. Beats supermarket pre-packed shopping any day!”The Deli have their own website

where you can buy products including cheese wedding cakes, hampers, olives, bries and even gift vouchers. Check out the website for more info. “It is a great achievement, we have

just won our third award for best retail shop in North Devon and we also won a Taste of the West award too for our shop.”www.westcountrycheese.co.uk

DELI

PerfectPa rtnersHard Ch#se So$ Ch#se

What wines are the perfect partners for hard cheese?Hard cheese goes together perfectly with full reds from Italy, France or Spain.

Choose wines that are harmonious with soft cheeseLBV port, and rich, fruity Rhone reds accompny soft cheeses like brie perfectly.

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DELIWi n e c o u n t e r

Pa rtnersBlue Ch#se Goats Ch#se

Which wines compliment blue cheese?Botrytized sweet whites such as Sauternes and madeira are perfect with blue cheese.

Which wines boost the taste of goats cheese?The strong flavours in goats cheese match wines like Sancerre and Sauvignon Blanc so well.

There is a no"on that wine and %#se make perfe! partners. A!ually, many %#ses, can

kill the ta&e of wine. Follow this 'ide to make %#se and wine complementary

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N e w sDELI

A small deli from North Yorkshire has managed to secure an outlet within a large independent department

store in York.Known as Hunters of Helmsley, the deli has been based in the market place for over 20 years and up to 62 best-selling products will now be available to buy from Fenwick. This ranges from large party hampers to the store’s own-label, homemade jams and marmalades. The Fenwick department store that the deli will be providing for is spread over three floors in York’s Coppergate Centre, part of the 11 department stores

within Fenwick’s portfolio.The owner of Hunters of Helmsley was very proud for his company to be featuring in the department store saying: “It’s great that Fenwick will now be stocking some of our key products. Many people in Yorkshire know the quality of our brand from visits to the town, but it’s fantastic that York’s shoppers will now be able to

sample our products too.”

NEWSIndustry

waitrose.presscentre.com and Katy Little

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Fresh

ProducePigs ‘n’ PicklesPig n Pickles claim that they are the source of “where chutney meets rock ‘n’ roll.” Founded in the New Forest by Trevor Prince they specialise in more-ish chutneys, pickles and jams that go perfectly with cheese. The company supply farm shops and delis all over Hampshire using fresh ingredients either sourced locally or produced personally, Trevor creates the magnificent products in his kitchen with the help of his father-in-law. Each recipe has been developed over the years and the company offer deliciously tempting products such as fig tomato and caramelised onion jam, chunky real ale chutney and Seville orange marmalade. Their best selling product is chilli jam.

Britain is home to some of the be& food and drink in the world, so why wait to

revert to those homegrown supplies?A new gastronomical age is dawning on the deli world. Of late we have been hailing a return to traditional values and tastes from the heart of British products. Quality

fresh food and free range, whilst still being produced organically in the British Isles? It is no wonder we are embracing this trend tenderly.

follow on Twi(er @pignpickles

P r o d u c e

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Andy Shepherd founded Divine Deli to provide UK retailers with the high-quality fine foods that have been his passion for years. The company is based in Rochdale, just outside of Manchester and specialise in the Canada’s premier ‘Wildy Delicious’ range of products.

Divine Deli specialise in savoury snacks, yet additionally sell delicious and tempting dessert sauces. Tempting products such as tomatillos and jalapenos bruschetta, five-year balsamic vinegar and orange glaze with ginger are sold alongside various gift sets and ceramics.

Started in the early 90s by Paul Hargreaves, Cotswold Fayre has grown from providing high-quality food for small Cotswold-based companies to supplying over 1000 different establishments. With 1,500 product lines from 120 different speciality suppliers, the company provides a wide range from snacks and desserts to condiments, jams and alcoholic drinks.

Identifying that there is an increasing amount of interest in British food throughout the world and now export to Europe and Asia, whilst looking into opportunities in North and South America. Best-sellers consist of quirky products such as Curiosity Cola, Maggie Rammage Cake for Cheese and Seville Orange Jigger.

Divine Deli

Cotswold Fayreconta! at [email protected]

conta! at [email protected]

DELI

F OOD HARRODS STYLE.

What makes Harrods food hall the tastiest supplier on the block?

T o get the best foods and drinks, you need to head to the best stores. Harrods food hall is one of the top suppliers in Britain, but

what made them so tasty in the food market? Using suppliers such as Arabica, La maison du chocolat and Leodarni may be the answer.Harrods was originally opened as a small grocers and stationary store with just two members of staff in 1834 by Charles Henry Harrold. Since then the store has developed into one of the most influential and prominent department stores in the world. The food hall has been the foundations for Harrods. The last few years have shown the

country what a recession really is, with many company’s suffering, but suprinsingly the food industry has grown by eight percent. Harrods has surprised everyone by hitting record breaking sales figures. Hitting £751.7 million.The world famous store said sales soared 9% It made profits of £56.2m, up from £55.4m last year, and the company said sales had remained “strong”.The food hall played a big part in these

figures. So much so that Harrods have taken

the massive step to open their own convenience store across the road from the huge department store in Knightsbridge.The food convenience store

will not only be competing with other high-end food stores such as Waitrose and Marks and Spencer, but it will also be fighting against the recession, which is still grinding down our workforce today. The store ‘Harrods102’ has

been given the caption ‘the luxury of convenience.’ So how well is the store going to do? Harrods spokesman Andre Dang told Convenience Store: “Like any store, there is always room for more growth and better sales.” A suggestion that maybe the recession has really hit Britain hard. So, what suppliers make Harrods the best on the block?

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Connage Highland Dairy

Connage, in Scotland have been supplying cheese to Harrods for a few years now. In 2008 they received the award for ‘Best cheese in Scotland’ and was described as ‘heaven on a spoon.’ After being picked up by Harrods, the sales have increased by eight percent for the company. Gordan Ramsay discovered this delicious cheese in Harrods and used it during one of his demo’s for the BBC good food show in Glasgow. Jill Clark, partner of Connage Higland Dairy, said: “We are extremely proud to say our product is stocked in premium retailers such as Harrods.”

The Watercress Company

In September 2010, Harrods Food hall have started selling watercress grown by the company. It was first shown and had a test run during the Harrods Food Festival and the customers and press showed great interest in the product so therefore it was stocked permenantly. The bulk of the business and the products appear on the shelves of 7 of the major UK retailers such as Tesco. The company also supplies to smaller companies such as sandwich and soup cafes.Watercress has become part of a lot of people’s staple diet and therefore sales figures are soaring across the country.

Lily VanilliLily Vanilli is a cake company that has recently had a brief look in at Harrods food hall. They were such a popular hit with the public that they were then relaunched as a permenant resident. Serving clients such as Elton john, Alexander McQueen and Placebo. These cupcakes are a work of art. Lily Jones is behind these cakes and is known well for her unconvential shapes and flavours. In 2009 Lily topped the Courvoisier list of the Future 500 entrepreneurs and was named as one of the 2010 Vogue’s ‘Rising stars of 2011.’

HARRODS FOOD SUPPLIERS

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DELIF e a t u r e

www.lilyvanilli.com, www.conage.co.uk,

www.thewatercresscompany.co.uk

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Picture credit: sxc.hu, topdogclient.com, moonroot.blogspot.com

DELIUsing this season’s produ!s to create the ideal hamper for any occasion

Packingthe perfecthamper

Various %#ses

Gooseberry jamSun-dried tomatoes

Assorted olives, cured meats and fruit

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Meals that will leave your

cu&omer’s ta&ebuds "ngling

P e r f e c t h a m p e r s

Spring and summer are the perfect seasons to eat light, refreshing deli inspired snacks and meals. Hampers help to include the essentials to create a series of meals that will leave your customer’s taste buds tingling. Tasty hampers created for delis usually

include essentials such as, balsamic vinegars, olive oils, cured hams and meats, fruit, vegetables and cheeses of the season, olives, sun-dried tomatoes, jams, chutneys and pickles. The way forward for hampers this year,

is to use your own products to create personalized hampers, where products can be chosen by the consumer to cater for any occasion this season, for example, Mother’s Day, Easter or the Royal Wedding. By including your own products and creating your own hampers, it is more economical by being cost efficient and easier for customers to pick specifically what they would like within the hamper, as opposed to it already being made up by suppliers. Ideal products that could be included

are preserved foods, for example sun-dried tomatoes, cured meats and jarred chutneys to create banquets fit for even the fussiest of eaters. Cheeses for this season include

Camembert, Moroilles, Langres and the

“entire goat-cheese family. These cheeses would be perfect products for an Easter hamper during spring. It is a well-known fact to any consumer that wine and cheese are ideal partners within a meal, and suggestions of what wine to have with which cheese can be found in the wine and cheese guide in this month’s issue.Fruit and vegetables that are in season

include; asparagus, celery, gooseberries, apples, tomatoes and artichokes. Gooseberry jam is a-must product within this season’s hampers, along with preserved sun-dried tomatoes. Preserved packet vegetables such

as, marinated artichokes and jarred fruits would make any spring occasion or picnic taste scrumptious. When advertising these fantastic

hampers, Deli owners should emphasize, how personal they can be made instead of ready-made ones by suppliers, and concentrate on how relevant seasonal products are within hampers.

”

DELI

roductPof the month roductPof the month roductPof the monthPRevi ew

DELI

roductof the monthPARMA HAM

Parma Ham is a gem in the cooking tradition of Europe. The all-natural product is steeped in tradition and used in a wide range of modern cuisine.Thanks to its skilful actions when

being prepared, regarding salting and maturing, parma ham can be served sweet and savoury at the same time. It is suitable for the most varied possibilities and preparations ranging from the quick bread roll snack to the complicated and refined menus.An average consumer is not always aware of the history of the cured ham or its name

of origin and the secrets that are involved in presenting and enjoying this speciality to its best.It is originated from Parma in Italy. With the constant gentle breezes from the hills

makes Parma the perfect location for the ham to be treated.The only two breeds that are to be turned into Parma ham are a Duroc or Landrance

pig. Parma ham is from the leg of the pig, it is sent to butchered and the curing house at around 26-30 pounds. Once treated the ham can then be cut into its famous thin slices or diced as some recipes state.

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DELIRecipes Helping to introducerecipe food cards for

your clients

R e c i p e s

Preparation time 15 minutes, plus 2-3 hours marina"ng

Cooking time 6 minutes to 12 minutesTotal "me: 21-27 minutes, plus 2-3 hours marina"ng

2 tbsp olive oil3 tbsp red wine2 tbsp chopped fresh rosemary1 clove garlic, crushed4 x 1cm thinly cut (approx 125g) feather steaks.

Ingredients:

Feather Steak with Black Olive Butter

Meanwhile, mash the butter with the parsley and chopped olives using a fork. Season lightly then place on a piece of parchment paper to form a cylindrical shape. Roll up, twist the ends to seal and chill in the fridge.

2

Place the oil, red wine, rosemary and garlic in a shallow dish and whisk together. Add the steaks and turn to coat. Cover and marinate for 2-3 hours in the fridge.

1Preheat a barbecue or griddle pan to hot. When ready, place the steaks on the barbecue or griddle and cook for 3-4 minutes on each side for a medium steak, or 5-6 minutes for well done.

3

Cut the butter into 8 thin slices and place 2 slices on top of each steak. Remove the steaks from the heat when the butter starts to melt. Serve with new potatoes and a rocket and sliced radish salad.

4

black olive butter

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Baked Pumpkin Gratinwith

Preheat the oven to 180ºC, gas mark 4. Place the pumpkin or squash in a shallow 2-litre ovenproof dish or roasting tin. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock and bake for 40–45 minutes until the squash is almost tender.

Increase the oven temperature to 200ºC, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat’s cheese. Return to the oven for a further 12–15 minutes until the top is bubbling and golden. Serve with a green salad and crusty bread.

1

2

900g of small Pumpkin, peeled, deseeded and cubed (or 1 large butternut squash)

2 cloves garlic, roughly chopped

2 tbsp fresh rosemary, chopped1 tsp cumin seeds300ml vegetable stock150ml essential single cream25g white breadcrumbs

50g mild goat’s cheese, grated25g pumpkin seeds

Ingredients:

Serves 4 Prepare-15 minsCook-1 hour

Rosemary & Goat’s Cheese

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R e c i p e s

Chicken stuffed withmozzarella & chorizoServes 4

Prepare- 10 minsCook-25/30 mins

2Season the egg and dip each chicken breast first in egg, then in breadcrumbs to coat. Place the coated breasts on a baking tray, sprinkle with the oil and cook in the oven for 25–30 minutes until golden and cooked through, turning once during cooking. Serve hot or cold with a green salad.

Preheat the oven to 200°C, gas mark 6. Make a cut with a sharp knife down one side of each chicken breast and open out. Cover with clingfilm and beat with a rolling pin to flatten out. Lay 3 slices of chorizo on each breast then top with a slice of mozzarella and 2 leaves of basil. Season with pepper and fold over to cover the filling. Secure with a cocktail stick or small metal skewer.

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Ingredients: 4 British Chicken Breast Fillets12 slices Spanish chorizo125g Mozzarella, sliced into 4

8 fresh basil leaves

1 tbsp olive oil50g fresh white breadcrumbs

1 medium egg, beaten

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C om p e t i t i o nDELI

DELI

Vinopolis

DELI is offering one lucky reader and a friend the chance to win a wine and cheese tasting experience at the number one wine tasting attraction in the UK. Vinopolis. You will learn

to taste the many flavours in wine with a Vinopolis wine expert guiding

&Cheese Wine Tasting

you through, and teaching you to accompany each wine with the right cheese creating the perfect balance and union of flavours. To enter answer

this simple question.

Who is the naked chef?Email your answer

to [email protected]

DELISubscr ipt ion

Your details:Title: Miss/ Mrs/ MrFirst name:Surname:Business address:

Billing address:

Email address:Please return free post to:

Deli MagazineLondon RoadSouthampton

SO15 2KL.3 0. April 2011


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