Deli of the Year Awards

Vote for the Norfolk deli in the #FSADA 2018It's that time of year again when Farm Shops & Delis across the country compete for your vote. Whilst it's true most if not all businesses will have entered themselves the public vote is a vital element.

Why your vote counts:

Customer votes are important to the judging process as they will help the judges decide the category, regional and overall Farm Shop & Deli Retailer of the Year Award winners. 
 
In November/December, the award’s judges come together to review all category entries. They look at the entry, and the consumer votes and shortlist each category which they will then secretly visit.

 

 

 

History of the Awards

The Deli of the Year awards were started in by Olives-at-al 2010. At the time they published an article outlining the essence of what you the voter should look for in a Deli. 

The Deli Directive as outlined in 2010 

Or how to spot a real deli

  • Boycott anywhere that pre-cuts and shrink wraps its cheese.
  • A business with a front of house, chefs and waiting staff are a café or restaurant. That of course is fine. Just don’t call yourself a deli.
  • At the other end, a choice of chutney presentation boxes, cheese-boards, knives, biscuits, cookery books, clothing does not a deli make. What you have there is a gift shop.
  • A good deli makes things fresh from scratch, pesto, hummus, samosas, salads, quiches, cakes.
  • Avoid any deli that sells exactly the same products as Sainsbury’s Special Selection aisle.
  • A deli should celebrate the unique and individual. Why, then do so many sell the same stuff? It’s not just the historic Mediterranean bias of so many delis, but also the specific brands they sell. Teapigs, Patchwork pates, seasoned pioneers, Burt’s crisps. They are not bad products – some are exceptional – but they are everywhere. Deli owners, as the best do, need to look beyond the obvious distribution channels and cultivate (local regional) supply lines.
  • In an increasingly homogenous high street, there is a lot to be said for genuine differentiation.
  • Such specialisation, however, is entirely different to stocking (as a significant minority of delis do) a random collection of edible exotica. Greek olive marmalade, tortas de ceite, dried rose petals, all well and good but not exactly anything you can make a meal out of, is it? I want a deli that sells specialty goods alongside staples, rice pasta, tinned tomatoes, onions garlic. I want a deli that offers a practical alternative to the supermarket.

 

Do we share a vision,  Which would you nominate as deli of the year?