• Leicester Announcement

    With great sadness, we are announcing that the Leicester branch of Delilah Fine Foods will cease trading at 7pm on Saturday 5th January.

    We would like to unreservedly thank all of our Leicester customers for their support and custom over the past two and a half years.

    Unfortunately, there were simply not enough of them, spending enough, frequently enough, to make the branch viable.

    We opened the store in June 2016 in a beautiful grade two listed former banking hall, with high hopes of replicating the success of our Nottingham store.

    The project, which included the renovation of the previously derelict building, represented an investment in excess of £1m, far and away the biggest in Delilah’s history, and was supported by £200K of National Lottery funding.

    Unfortunately, the turnover never reached our breakeven point, and despite hugely positive reviews, two national awards, (Farm & Deli : Best UK Deli 2017; Great Taste Best Shop 2017), substantial investment in marketing and very tight cost control, we could not make it work.

    We can confirm that our Nottingham Store continues to thrive, and is not at risk, despite the difficult trading conditions on the High Street.

    It is our plan now to refocus our efforts on our Nottingham site as the hub of a fine food business extending its reach in the Midlands.

    We would like, finally, to thank the fantastic team at Delilah Leicester, who worked tirelessly, with passion and enthusiasm for the concept. We hope to relocate at least some to our Nottingham site.

  • Cheese glorious cheese…

    cheese club


    We at Delilah love food; we have a passion for and enjoy everything food based. Being a traditional delicatessen based in the centre of 2 very vibrant cities we try to bring that enthusiasm into our stores from the customers that frequent to the ranges we stock, this is epitomised in the ever changing range stocked in our cheese fridges.

    About a year ago we were approached by a brilliant public house in Aylestone, Leicestershire to host a monthly cheese club, this has proved incredibly popular and allows us to showcase the amazing products produced by real crafts people from truly artisan creameries up and down the country and from much further afield. When asked by Leicester`s oldest pub The Globe to do something similar in their venue we jumped at the chance.

    So, from the 7th June this year we will be taking up residence in the beautifully quaint function room of The Globe pub, situated in the heart of The Lanes in Leicester city centre just a stone`s throw from the front doors of our Leicester Deli.

    As with everything we do at Delilah, we will be bringing top class products and showcasing them to the very best of our ability with knowledge tastings and hopefully a slight amount of tongue and cheek when we pit them against their inferior siblings that share their names and reside in the mass marketed world of the corporate chain supermarket.

    As I mentioned before, the first of these evenings will be held between 7pm and 8pm on the 7th June at the Globe and will be continued every first Thursday of the month. Tickets are to be purchased directly from The Globe and cost £5. I think that only leaves me to say thanks for reading my ramblings and we`ll see you there.

    Merci Beaucoup,

    Sam Skinner-Watts

    General Manager of the best deli in the world.

  • Did You Know?

    Did You Know?

    English Breakfast Tea was not created in England.

    Traditionally the blend is made up of Assam, Ceylon or Darjeeling tea with a few variations of Keenum in there too. These teas obviously don’t grow in England but in India, Sri Lanka and China. This is not the ‘Did you know?’ moment however!

    ‘English Breakfast tea’ was created in AMERICA and was just called Breakfast Tea until 1892, when the tea made its way to Scotland. The name changed, when Queen Victoria visited Balmoral Castle and took a supply of it home, the tea then was given the prefix ‘English’.

    So our ‘Did you know’ moment is: that there is really nothing English about this tea, other than who popularised it!





    Now here is an extra piece of knowledge for you, in 2005 England became home to its 1st tea plantation. A company called Tregothnan, based in Cornwall.  So, English, English breakfast tea is actually available!

  • Veganuary.....

    When the clock strikes 12 on January 1st, the New Year has begun and for many of us ‘the new me’ says hello. New Year’s resolutions are all about bettering yourself and making the most of the year ahead. Quitting smoking, joining the gym, taking more photos: all are among the resolutions many people make. But by far the most popular subject is diet.

    Veganuary has become a New Year’s challenge for more than 150,000 Brits this January starting off their year the healthiest way possible.

    According to the Veganuary website, health and nutrition are two of the four reasons people become vegan in the first place. Amongst the benefits of a vegan diet are lowering of cholesterol, reduced fat intake and lower blood pressure. Differences in BMI (body mass index) are astounding: a person with a typical meat-based diet averages a BMI of 28.8, while vegans average just 23.6.

    The statistics speak for themselves. But even if ‘going vegan’ was just for January, some good habits picked up will probably last, Especially if you’ve discovered a few dishes that you really enjoy!

    Whatever the reasons that people adopted Veganuary, we can only applaude, and you can count on us to produce dishes that you will want to enjoy again and again. With this in mind here are a few recipes which we enjoy making as well as eating:


    Artichoke Pasta


    2 Grilled Artichokes

    4/5 Sundried Tomatoes

    80g Strozzapreti Pasta

    100ml Sugo Piccante (tomato &chilli sauce)

    1tsp Chilli flakes

    Small Sprig of Basil

    Cooking Method:

    1. Cook the pasta in salted boiling for 18 minutes or for a long as your packet recommends.
    2. Slice your artichokes and cut the sundried tomatoes in half.
    3. In a large frying pan, lightly sauté the artichokes and sundried tomatoes adding your sauce after 2 minutes.
    4. Add the cooked pasta to the sauce.
    5. Plate into a warm bowl and sprinkle the chilli flakes and the basil on top for the garnish.  
    7. Avocado & harissa sandwich


    1 Avocado

    10g Rose Harissa

    4 Sundried Tomatoes


    Olive Oil

    Bread of your choice

    Cooking method:

    1. Slice your bread
    2. Peel, destone and slice the avocado
    3. Drizzle the olive oil over the bread
    4. Spread the rose harissa over one slice of bread
    5. Place the avocado over the harissa and add the sundried tomatoes
    6. Add rocket and eat
  • Delilah Beer Tasting Event 02/03/18

    Delilah presents.....

    An evening tasting the best of our beer range and produce.

    Craft and artisan brewing is an exploding market in the UK, Europe and the USA so we`re bringing you a tasting evening with a difference:

    Come and enjoy some classic pairings of traditional European Ales, alongside some modern and exciting variations being produced by forward thinking artisan producers on our door steps.

    Date – Friday 2nd March 2018

    Time – 7.30pm till 10pm

    Price - £38 per person


    Book online to secure your place

  • Senior Management Career Opportunities

    We are looking for a General Manager, Assistant Manager and Head Chef.

    Are you seriously passionate about food and drink and have experience in the hospitality industry?

    Delilah Fine Foods is a fiercely Independent fine food and wine merchant. We have been trading in Nottingham for over 10 years and are now opening a second branch in a beautiful old bank in the heart of Leicester’s up and coming Cultural District of Greyfriers.

    Delilah is all about the best in food and drink and we are looking for dynamic team members who can juggle the diversity of Delilah’s retail, catering and food service offering, whilst maintaining our business ethos and high standards.

    Customer service and product knowledge are paramount to our business and as such you can expect the highest level of support, training and development to help you succeed and enjoy your role in our very interactive business, you will have an integral role in the business’ future direction. As a small business, you will get exposure to all aspects of running a busy city centre, award winning operation, from retail merchandising, menu development, staff recruitment, training and development, supplier/producer relationship and so much more.

    Forward CV’s for the attention of Nik Tooley to food@delilahfinefoods.co.uk or want more information please call 0115 9484461

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