finefoodnews
Looking forward to 2017 With political and economic volatility set to continue this year, will farm shops and delis continue to invest, pull back or simply consolidate? ANDREW DON tours the UK to sample retailer sentiment. Partridges, near London’s Sloane Square, is planning “lots” of new events to emphasis the business’s strengths and will continue to focus on the community. It will launch its Chelsea Flower Gin to coincide with its 45th anniversary at the Chelsea Flower Show, where it aims to create a Chelsea flower garden and hold an evening party to launch it. John Shepherd, managing director, is thinking of holding an art competition, “because we find that art and quality food go well together”. Shepherd says that in difficult times, Partridges wants to show it is consistent and “here for everyone when they need us”. He says the offer remains fundamentally unchanged but the shop will try to highlight the activities it will hold. “It’s all about events for us – keeping a steady hand on the tiller.” The business will launch a revamped website in January and it plans to give more space to its Startisan project – where it invites small producers to its weekly food markets. “They can progress from trading to the public to offering product to our customers,” says Shepherd. “We will give it more of our own special section with dedicated shelving units.”
Family-run Panzer’s Delicatessen in St John’s Wood, north west London, sells more than 5,000 international lines, including Russian and Eastern European, USA and kosher foods, and has a greengrocery department. The business has been going for more than 70 years and now owner David Josephs has committed to a £500,000-plus refurbishment of the entire 4,000 sq ft store. He has brought in award-winning East London architect Holland Harvey which is redesigning “from top to bottom”. A professional kitchen will be installed so Panzer’s can expand its catering business, and a new deli counter will be added. New refrigeration will be 50% more efficient that previously, says Joseph. “We will offer a much broader range on the dairy and on the chilled items. We will also launch a new website and go into ecommerce during the year,” he says.
Delish Farm Shop & Delicatessen has outlined a three-pronged assault to help directors Sally and Chris Yates keep the shop on top of its game. Firstly, Delish will be refocusing on local suppliers, farms and growers – forging links with suppliers of meat, milk, eggs and
The Deli at No 5 in Thame, Oxfordshire, open just eight weeks when FFD calls, plans to run outside events in the local community, such as gin and cheese tastings, and it wants to get involved in sponsorship. The 575 sq ft business only sources from within the UK and uses the tag line “Celebrating Great British Produce with a Great British Lifestyle”. Joe Bastin, The Deli at No 5’s co-director, is trying to source pickled onions from a different supplier because the UK product he sells at the moment is packaged in glassware which comes from Italy, where the price has jumped up to 200%. Bastin plans to continue visiting farmers’ markets this year which he says are a good source of new products, such a Bayview Brewery’s Penlon Beer range.
vegetables within 10 miles of the shop in Tuxford, Newark. It will also look to expand its veg box and meat hamper delivery service beyond its own locality into Nottinghamshire, South Yorkshire and Lincolnshire, using local producers in those areas. And finally, it will sell its own-brand pickles and chutneys – piccalilli tomato chutney, fruit chutney, mango chutney, minty apple chilli jelly and red onion marmalade – to other retailers and hopes to introduce a few others to the range. Delish had planned to open a second shop early this year but it has postponed this to the back end of 2017, putting its emphasis elsewhere for the time being.
Vol.18 Issue 1 | Januar y-Februar y 2017
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