A deli counter is at the heart of every traditional farm shop, and it’s important to keep up with the latest trends, and create an enticing proposition for your customers. Following a few years at Britain’s leading cheesemonger Paxton & Whitfield, Matt Bunch went on to co-found The Camden Grocer, a 1,200 sq ft destination deli in the heart of London. In this session, Matt delves into his own business experience as well as the lessons he has picked up along the way in his work with the Guild of Fine Food, to share his insights in running a slick and innovative deli counter.
Matt Bunch, The Camden Grocer
Matt is a London-based fine food professional and entrepreneur. With 10+ years’ experience across the food retail industry, most recently co-founding The Camden Grocer and previously working for renowned cheesemongers Paxton & Whitfield. Matt has extensive experience with well-established brands, as well as start-up food businesses, and has a particular passion for exciting and dynamic food retail environments. He has achieved WSET level 2 in Wines and Spirits, having previously worked with Berry Bros. & Rudd and also provides training for The Academy of Cheese qualification in association with the Guild of Fine Food. He is a long-standing judge at both the Great Taste and World Cheese awards.
John Farrand, Guild of Fine Food – Managing director
It was probably the force-feeding of obscure foods – especially cheese – during his childhood that compelled John to study Agriculture & Food Industry Management at Wye College, University of London. This oddly named but all-encompassing course covered farming and production as well as sales and marketing. And it proved to be the perfect grounding for a career running the Guild of Fine Food.
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