Howick Village now has a specialist deli with the opening of Marbled Delicatessen, Fine Meats & BBQ.
Situated on Picton Street, it occupies the former Total Focus site adjoining the Saturday market space. It has had a complete fit-out and features lots of glass.
Dozens of guests attended the pre-opening night celebrations at and around the new deli last Tuesday night. They were treated to some of the delicatessen’s special fare, cooked on two Big Green Egg barbecues.
Behind the business is Ted Waters, co-owner of The Apothecary, Piggy Bar and Daisy Chang based at the northern end of Picton Street.
Waters and friend Blair Welch set up a database of like-minded artisan meat enthusiasts, resulting in a team of six friends and colleagues (now all co-owners of the new venture) all with one common goal, to create a top-quality artisan meats store.
The other shareholders are Steve Lloyd, Darron White, Gary Rees and Waters’ business partner Carmen Holmes.
The team has brought on board suppliers specialising only in New Zealand-produced meats.
Dave Rossiter, owner of popular Westmere Butchery, known for its award-winning selection of locally-produced sausages, will provide his very finest beef, lamb, pork and chicken varieties.
Del Boy has also joined the team. Darren Picton, from Del Boy Sausages, will be familiar from the Howick markets.
Bacon is sourced from Magills Butchery in Te Awamutu, a popular bacon with patrons who regularly visit The Apothecary. Also involved is Hannah Miller Childs from A Lady Butcher, providing the very best in cured meats.
Matthew Grace from The Urban Lumberjack supplies smoking woods for meats and barbeques. The best sauces and rubs are also stocked from Adam Winter’s The Four Saucemen.
Other barbecue cuts like brisket and ribs will also be sold as well as the usual charcuterie offerings as well as cheeses. Avocados and beef steak tomatoes will also be stocked and, for the hungry, a hot dog roller will keep frankfurters hot.
