YE OLD SUN INN DELI
COLTON, NR TADCASTER, NORTH YORKSHIRE, LS24 8EP
APPLICANT AND BACKGROUND
The aim was to provide an extra service to the village, which does not have a shop, and to showcase the local produce that is available on the pub's restaurant menu.
Many customers also used to ask Ashley & Kelly McCarthy where they could buy the ingredients featured in Ashley’s regular cookery demonstrations held in the pub, and so from there the idea of a small shop was born.
PROJECT SUMMARY
Ashley and Kelly try to buy as much local produce as possible: jams and chutney’s from Wheldrake, honey from Copmanthorpe, organically grown and milled flour from Spaunton near Pickering and hand made sausages from Boston Spa, not to mention all the home made goods such as tubs of ice cream, pâtés, bread and pastries.
Items from further afield are chosen for their quality and individuality. They also have a ‘Daily Essentials’ section full of all the ‘day to day’ things that people need in a hurry: tea bags, baked beans, tins of soup and lots more.
Fresh meat and fish are available and can be ordered for next day pick up from the daily deliveries to the pub kitchens. They also offer hampers, seasonal items and special little gifts and are open from 10-4 every day but Monday
OUTCOMES
There is a focus on local producers: the sausages are sourced from the
nearby Ledston estate and the cheeses are all Yorkshire varieties such as Ribblesdale.
It works in the other direction too, opening up a lot of new markets. Visitors to the shop frequently reserve a table for a meal at the pub.
At Ye Old Sun Inn, the deli drives as much as £600 of extra business into the pub each week.
Ye Old Sun Inn has recently won a series of prestigous awards, including: two Publican Food and Drink Awards 2009: 'Front of House Team of the Year' and 'Local Food Pub of the Year'; the White Rose Awards 2009 'Yorkshire Pub of the Year': and; Yorkshire Life 'Traditional Pub of the Year' 2009
LESSONS TO LEARN
- Locating the deli shop in the pub provides a valuable additional service for local people and has the advantage of being able to share energy and insurance costs with the pub.
- The deli uses the same local producers that supply the pub kitchen, and increasing overall supplies benfits local suppliers and can result in improved overall purchasing power.
- There is further efficiencies, when the kitchen teams use quiet periods to make foodstuffs for sale in the deli.
- Cross utilisation of ingredients helps cut food waste, as products for sale in the deli can be used in the kitchen to make dishes for the pub menu.
- The deli has also 'pulled' customers into the pub, and helps to drive extra dining trade.
PROJECT CAPITAL COSTS
N/A
LICENSEE CONTACT
Ashley & Kelly McCarthy Tel: 01904 744261
