Retailer works with School of Artisan Food on new food brand
Independent retailer Delilah Fine Foods has collaborated with The School of Artisan Food to launch a range of handmade meats and charcuterie.
Branded as Delilah Artisan Butchery, the range includes eight products – Bresaola, Coppa, Pancetta, Salt Beef, Pastrami, sausages, bacon and Guanicale – and will be on sale in Delilah’s two sites in Nottingham and Leicester.
The School, which teaches artisan food production on the Welbeck estate in Sherwood Forest, developed the products based on customer research held by the retailer.
Managing director of The School of Artisan Food Julie Byrne said: “It’s been very interesting for us to work with Delilah and develop products informed by their customers.”
“We teach our students that it’s not just about the quality of the food they can produce but about how they can make it appeal to customers and at a price they will pay.”
The meats and charcuterie, made using locally raised and reared animals, are hand-prepared in the School’s butchery by its teacher Rich Summers and Delilah’s operations director Nik Tooley.
The partnership is a first for both companies who have not produced their own brand of food before.
“We have some very discerning customers so when we were looking to develop our own high quality, artisan meats The School of Artisan Food at Welbeck was the obvious partner,” said Tooley.
“We knew the provenance of the meat and we knew the expertise of their team because quite a few of our own staff have been on training courses there.”