The DeFINE Deli

We have an ever-changing range of delights coming in to the deli, but over the years we have developed a serious following for some iconic producers.

Spanish Specialities from Brindisa

Brindisa imports the most extensive range of high quality Spanish foods in Britain. Our shelves boast

A range of cured charcuterie, including some of the most exceptional regional specialites from Spain.

A comprehensive selection of cooking Chrorizo (recipes to follow shortly!)

A range of Spanish cheeses, including Picos Blue, Montenebro goats cheese, Manchego and Villarejo Manchego rolled in rosemary. We also stock Cotonyata (Quince paste) which compliments the Manchego beautifully.

Ortiz Tuna- using only Bonito and Yellofin, the top two grades that are line-caught on fishing boats (ie no dolphins- although we can get some cheap if you're interested!). Next to John West, it's like comparing a fillet steak to a tin of corned beef!

Boquerones: Highest quality Mediterranean anchovies available. Large, meaty and filleted fresh by hand (cheaper brands are machine filleted from fish frozen at sea).

Navarrico prepared beans and vegetables: Deliciously creamy beans that are great for preparing a quick, nutritious and memorable meal. Cultivated in excellent conditions on the alluvial soil of the banks of the river Ebro. Every pantry should always have a few emergency jars on the shelf. Choose from white haricot beans, butter beans, lentils, baby broad beans, artichokes and white asparagus. All ready to use, so no soaking required for the beans/lentils.

Italian Specialities

Benedetto Cavalieri Paste

Made using the 'metodo delicato' that involves a long kneading and pressing, slow drawing through bronze dyes and drying at low temperature for up to 48 hours. This guarantees the preservation of the precious nutritional value of the durum wheat and gives the pasta its typical taste and its natural, consistent texture. The brass dyes leave a rougher surface to the surface of the pasta, so that sauces adhere better to the shape. And because the pasta is dried so slowly, you don't have to get your timing so accurate as with fresh pasta to get that al dente perfection.

Antipasta

Pesto

Our pesto is by some distance the best we've come across in the trade. We offer a basil and rocket version, made fresh with the finest Italian herbs that will guarantee a quick, great value, delicious dinner when served our Cavalieri or Fresh Pasta. Also great spread on bruschette.

Ligurian Flatbreads, Breadsticks and Bruschette

Artisan-made by a very consistent company in Liguria who source the finest Italian flours. Their breadsticks are very light and flavoursome and all prepared with local olive oils. The Bruschette have a fantastic texture and are great spread with pesto, hummus- whatever you fancy. A DeFINE favourite is to spread it with the Patchwork Smoked Mackerel and lime pate- try it, and you'll understand!

Harvies Pies

Carol Harvie has created a range of handmade pies using Welsh Black beef and other locally sourced ingredients. Welsh Black is a traditional breed rated for its leanness, tenderness and consistent high quality, and you get generous chunks of it in Carol's pies (with none of the bits of fat and gristle found in some!). We stock a range of flavours from the classic Steak and Ale, to Steak Wellington, Chicken in Tarragon as well as the DeFINE exclusive 2-in-1 pie: A memorable feast in a dish, that's half steak and ale pie topped in Carol's delicious short pastry, and half cauliflower cheese. A real winter warmer, hence only available between October and April! Once you try it, you'll be on a one-a-week habit.

Fresh Pasta Company

The Fresh Pasta Company started in Ruthin, North Wales, creates the freshest and finest quality available in the UK. They use only highly refined '00' flour and free range eggs, and the finest filling ingredients. No additives or artificial colourings are used in their products. We stock fresh tagliatelle and tagliolini as well as fresh, frozen (if that makes sense- you actually cook it from frozen too in a large pan of water) Pancetta and Sun-dried tomato and mozzarella Raviolini, Butternut Squash and Sage Tortelli, Tremosine Cheese Tortelloni and Porcini Mushroom Ravioloni.

Patchwork

The Patchwork Pates stand out in a market where most shop-bought pates tend to be flabby, flavourless and over-processed. As with the Fresh Pasta Company, modern flash freezing techniques ensure that the product reaches the consumer unharmed, in a just-prepared state.Every pate is hand made in small batches without artificial colouring, additives or preservatives added to the original recipes. We stock a large range of frozen varieties, and usually have a few de-frosted for those on a 'smash-and-grab'.

La Ferme St Christophe Meals

Made by Eric and Christine Van Oost who started their 'cottage industry' in 1990. They have developed their own delicious recipes, with ingredients sourced from local farming friends. Their 'plats cuisines' are the ultimate comfort food, with a high quality and high volume meat content, basking in rich, well-flavoured sauces. They're not the cheapest ready meal' in town, but you'll get two generous portions of top-quality home cooking, and all you have to do is warm it through. Traditional glass storage ensures a long shelf life- make sure you've always got a few in the pantry for when unexpected guests drop in, or you want a night off cooking.

Range includes: Chicken in Tarragon sauce, Navarin d'Agneau, Beef Goulash as well as their perfect Rillettes de Porc and Salt Marsh Lamb terrine.

La Belle Chaurienne

As with the Navarrico range, you must always have a few tins of the Chaurienne Confit de Canard in the pantry. Confit de Canard is duck leg cooked slowly and then preserved in its own fat. The most delicious quick meal, that will wow you and any unexpected guests. Simply open tin and gently saute the confit'd duck legs skin down for 20 mins, turn the gas off and turn them over for 5 minutes. Delicious, deep, meaty flavour with wonderful texture. I love them served with mini-garlicky-rosmary-roasty pototoes, finished off with a simple green salad.

Jon Campbell