05/10/2026
People often ask, “Why is the deli only open 3 days a week?”
Well, this is why! 👇
There’s a whole lot that goes on behind the scenes before we open those doors.
Today was spent slicing around 50kg of bacon, preparing our brisket pastrami, and getting more meats into cure. 🥓
We make and smoke all of our own meats in-house — from ham and bacon to sausages, pastrami and everything in between.
And it doesn’t stop there. We also make all of our salads, dressings, sauces, rubs and more ourselves.
So while you might only see us open 3 days a week, there’s a lot happening behind the scenes the rest of the time!
It’s a lot of work, but we wouldn’t have it any other way. ❤️
Real food. Made from scratch. Made by us.
