THE STORY OF DAN’S DELI
Dan’s Deli was a lockdown creation. Like so many of us, I was bored — and I’d always wanted to be my own boss, in any case.
I’d had a great career as a chef, working at some good restaurants, such as Roast and Quaglinos. Then I spent five years at the Charlotte Street Hotel, before being in the team that opened Zedel in Piccadilly Circus.
But it was always the people that counted for me, rather than the places, and I’ve worked with some amazing chefs. I’ve learnt a lot from them, and many are still important to me.
Of course, there was suddenly no work for a chef when COVID hit, and I came up with the idea of creating and selling food from home — but there was a problem. With a three-year-old and pregnant with my son, there was no way my wife was going to put up with me messing up the kitchen every day
So I got in touch with some suppliers I knew, and Dan’s Deli was born. For a few years, I was happy working for myself and making a living, but people were constantly telling me I should be doing my own cooking.
This was what led to me developing my Hot Sauce — a simple and unique recipe that relied on my knowledge of where to find premium ingredients. I create every element of it myself, and that’s how it’s going to stay. The last thing I’d want is to outsource and find the quality watered down. This way, if a batch isn’t perfect, it’s no-one’s fault but mine.
My passion for delivering quality goes back a long way. My grandfather and great-grandfather were both butchers with their own businesses. I remember my grandfather well, and he always worked hard and was proud of offering quality. My passion for delivering best quality at best price comes from these role models — and I’ve reflected that by basing the logo for Dan’s Deli on the sign over my great-grandfather’s shop.
So here I am with Dan’s Deli — my own boss, doing what I love most and providing high-quality produce to my customers. I’d love you to try out my Hot Sauce, or the other great food I supply.