This March at Earsham Street Deli we’ll reach our 10th Birthday and we decided that we’d like to mark the
occasion with our lovely customers who have been
there with us for the journey and supported us every step of the way.
Our social media pages have become a huge part of deli life, and as part of our celebrations we’re going to be giving away a
luxury hamper crammed full of £150 worth of our favourite products.
If you’d like to be the winner of our luxury hamper all you have to do is follow these three simple steps…
1. like our Facebook page or follow us on Twitter if you haven’t already
2. share our competition post on Facebook or re-tweet it on Twitter
3. email us at email@example.com with the funniest caption you can think of
I’ve shared some posts recently on social media about a local Pop Up Restaurant, so I thought it would be a good opportunity to explain a little more about it and how we’re involved.
One of the great things about my job is the other likeminded people you get to meet, and working together in various ways. I met two of my ‘business partners’ several years ago when I was splitting myself between two shops, and I was firstly introduced to Carl Scott who owns a beautiful set of luxury holiday accommodation called Woodfarm Barns which is just down the road from The Deli at the Chilli Farm. Carl and I started working together with me providing Suffolk food hampers for his guests because of our shared values and ethos when it comes to our customers. Around this time, he hosted his first Pop Up Restaurant alongside his friend Mark Peters – a Michelin star trained chef – whose company Just Imagine Foods took over the farmhouse for the weekend, offering a fine dining experience in the beautiful surroundings of a five hundred year old, thatched farmhouse on a Friday and Saturday night, and Sunday lunchtime.
Mark’s passion for seasonality and provenance goes hand in hand with life in the deli, so I thought it would be a great opportunity to get involved by increasing the menu from six to seven courses and offering a local cheese course. The event is now bi annual, and this weekend has just seen the fifth Pop Up that we’ve provided the cheese for; this time round there was Baron Bigod (the famous ‘Bungay Brie’), St Jude’s (also made in Bungay), and Suffolk Shipcord which is made just a short drive from Woodfarm Barns, alongside some brilliant homemade chutneys from Candi’s Chutneys.
So if your mouth is now watering at the thought of it (mine certainly is!), you can find out more on their websites – www.woodfarmbarns.com or www.justimaginefoods.com or follow their Twitter and Facebook pages for updates.
So after a rather slack start to my blogging last year, I’m now planning to write more frequently and I thought a good place to start would be to feature some of our fantastic suppliers and tell you a little more about them, why we love them, and why we stock them.
I thought I’d begin with the lovely ladies at Marsh Pig Salami. Jackie and Sarah started producing their brilliantly British cured meats and salamis about three years ago in nearby Claxton – about ten miles from us. After a little taste (#PerksOfTheJob) we were huge fans and immediately started stocking the range, which now includes salamis, chorizo, cured meats, pancetta and jerky.
But what is it that makes their product so superior?!
Marsh Pig was ‘selfishly born out of a personal love of great food’, and after being fed up with all that chewy, sinewy salami on the market (and I hear after a bottle of wine or two!), Jackie and Sarah decided to make their own. They begin with the highest welfare of livestock, always sourced locally and always free range, and then add the finest quality ingredients where necessary to create the most flavoursome and ethical produce. Marsh Pig products are all made by hand and with a lot of love, and this is truly evident in the flavour; typically, a mass produced salami will contain 30-60% fat, compared to just 15% in these salamis, with flavours including fennel, garlic and paprika, red wine and black pepper, and my favourite, garlic and black pepper.
And what I love about the Marsh Pig team is that they’re always diversifying. They launched their ‘Bacon and Pancetta Home Curing Kits’ just before Christmas, which contain step by step instructions and all that you need (‘just add the meat’) to create your own home-cured bacon and pancetta. These literally flew off our shelves as a perfect gift for those foodie types who enjoy their own culinary creating.
Or if you prefer a more in-depth approach into the alchemy and science of turning fresh meat into charcuterie you can now join them over at Marsh Pig HQ for one of their monthly Charcuterie and Smoking Courses; a day long workshop that includes all aspects of the curing processes, as well as a delicious lunch and a whole lot of fun!
There has been a huge rise in the number of producers making charcuterie in the UK over the last few years, but just being British or local isn’t enough – Marsh Pig have it all; the story, the ethics, but most importantly, the flavour. Have a look at their beautiful new website for more details www.marshpig.co.uk and of course, pop some in your basket when you visit us next!
Eight years, eleven weeks and two days since my life as Ms Earsham Street Deli began, I am finally sitting down and beginning my blog. I have often been told by friends and customers that I should write down my daily ponderings, and so I finally listened... But where to begin?
All those years ago, when my other half and I first decided that we'd buy the lease and begin my very own business adventure, I (confidently) nicknamed the shop 'the deli of dreams'. That name stuck with my nearest and dearest, so it only seems right that it features in the title of my blog.
Being only a novice at the very start of my blogging journey, I cannot be sure which direction my musings will take me, but my intention is to update the world on the exciting moments of deli life and all the happenings of Earsham Street, Suffolk & Norfolk life, and beyond!
Watch this space...