Southsea Deli 6th Birthday

Southsea Deli in Elm Grove, Southsea, celebrate their sixth birthday.

Transcript

00:00 Hi, I'm Daniel at Southsea Deli.

00:03 Tell me how you feel about celebrating your sixth birthday.

00:07 I can't quite believe six years now, it's shot by, I don't know where the time's gone.

00:12 It's been brilliant. It's been a rocky road, some highs, some lows, blood, sweat and tears.

00:17 But yeah, really grateful that we've survived six years as a small independent business in Southsea.

00:24 So tell me what sets you apart from anybody else in the city.

00:28 So we pride ourselves on using as many local producers, suppliers, local ingredients as possible.

00:35 We make very colourful food, fresh, every single day.

00:40 So we're really into bright, colourful, a mix of healthy and indulgent.

00:45 You know, don't get anyone thinking it's all perfectly, it's all healthy eating, but it's a real mix.

00:51 We really promote eating everything in moderation, enjoying fresh food made with love.

00:57 So tell me what your plans are for the future.

01:00 So the future is looking really good. The business continues to grow.

01:04 We're doing more and more outside catering, more events.

01:08 We also have a cookery school business on the side as well, which is great,

01:13 where we're engaging with people, helping people improve their food skills, try new things,

01:18 and actually cook together in a really kind of fun and sociable environment.

01:23 But the deli is continuing to grow. We've just started opening Sundays, so we're now seven days a week, which is going to be great.

01:32 So tell me how it's been over the last six years. Obviously, we faced a pandemic.

01:36 And how did you get through it?

01:39 So obviously, we opened a year or two before the pandemic hit, which was quite a shock, but we survived.

01:47 I think the key for us to surviving six years has been really listening to customers, adapting, evolving what we do,

01:55 and just always listening to customers, what they want, what they're after, what we can do to help them more.

02:01 And yeah, we just continue to adapt, keep growing, keep evolving.

02:05 I don't think anything's ever finished. Everything's always a work in progress.

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