The Granary Delicatessen

Christmas Fayre

2011-12-04T05:24:00.001-08:00

Happy Christmas to all in Watlington and surrounding villages...

Yesterday a fine time was had by all who came at the fun of the Christmas fayre apart from a flying visit from Santa which kept all our young visitors excited and happy.

Hampers 2011

2011-11-28T07:22:00.000-08:00

This is our Henley hamper for a sweet tooth, which appears on the web site, is one of several available.

However if it's more chocolate, more biscuits or indeed different components entirely please give us a call on 01491 613585.

We can deliver for free within 10 miles, deliver throughout the UK for a small cost, with a card with message so the perfect gift for someone special in your life.

Getting ready for Christmas in 2011

2011-11-04T09:58:00.000-07:00

Whether it's supplies to get you through the colder darker evenings or the need to buy foodie presents for the special people in your life The Granary is the place to go.

Not all our Christmas lines are on the website but we have stocks of Christmas essentials: marrons glace, chocolate ginger, Turkish Delight, stocking fillers as pictures show.

Local Flours

2011-07-04T08:08:00.000-07:00

Recently added to our range of flours is Pimhill wholemeal flour from Shropshire. Also added Pasta and Pizza flour, produced from wheat grown all over including from within 3 miles of the shop - really local.

The Wessex Mill is in Wantage and we stock a range of their flours, but not all that they do.

But all that we do are very good.

The latest addition is the pizza and pasta flour which we use regularly and which makes the most fantastic pizza, albeit with the help of semolina underneath, baked on a pizza stone, absolutely fabulous...

Oil in the kitchen

2011-02-23T02:46:00.000-08:00

This Great Taste Awards 2 star Chiltern cold pressed rapeseed oil is now my favourite vegetable oil for cooking and the bottle is kept close to the cooker,ready to use. Where as I used to use olive oil for everything, like many of you who have been made aware of the cost of transporting products over distances I have changed our habits in cooking. I will continue using quality olive oils from a number of sources for dressings and drizzling but for cooking, roasting it's rapeseed oil every time.

It's a gorgeous golden colour, has a delicious light nutty flavour.

Even better it's locally available, from along the Chilterns,from rapeseed grown in Tring in Hertfordshire. I'm making a chicken curry later and will be used to cook down the glorious red pepper paste, before adding the chicken.

Bread - What is your favourite type?

2011-02-02T06:25:00.000-08:00

As with everything I am sure that everyone has a favourite type of bread. Mine, as with cheese, changes with lots of variables : what it accompanies, time of year/day, meal type, occasion etc. My current favourite is the 'granary' loaf made with the flour shown in the photo. Not only is it a great flavour, texture (fantastic combination of crunchy exterior and soft interior) but it goes as brilliantly with a soft cheese, such as Dolce Gorgonzola, Brie or Camembert as toasted with newly made marmalade.

The flour (from Wessex Mill in Wantage, Oxfordshire) which features really locally grown grain, also has 2 gold Great Taste Award stars is part of a range of baking and bread flours which we stock, that also includes a 'French bread flour', mixed grain flours, a malt flour which is a good and cheaper way to create the Soreen' malt loaf.

Other favourite breads are 6 day sourdough (makes the best toast ever), rosemary focaccia, ciabattas (plain, olive and spinach types are all good) for fresh mozzarella with tomato salad, walnut bread for cheese. We also sell a really good wholemeal bread, which is perfect with smoked salmon.

We're determined to master many of the recipes in 'Dough' by R. Bertinet, the next objective is to acquire a source of fresh yeast, any ideas?

The Granary and the Community

2011-01-27T01:23:00.000-08:00

Life for us in Watlington is about owning the Granary and the the life in the community that it affords us and our family.

We moved out of London knowing that we wanted to live in a small community. We loved living in London with all the pluses that it offers but we embraced joining in all aspects of the small community of Watlington, which is (from a town planning size) the perfect size if you were to create one from scratch; small enough to know most people in the town but big enough not to get involved if you're not inclined.

We passionately believe that to get the most satisfaction from living anywhere it's best to get involved. So from the onset we got involved in our Memorial Club, which provides the community with sports and social outlets, including squash, tennis, bowls, snooker, darts clubs. In 1988 when we moved here there was an annual festival which was great and it was got involved. Some of our dearest friendships started then.

Inevitably, with the arrival of children, we have been involved at all the stages in their education. I have been a governor since 1999, retiring last year. Now Robin was asked to join, as an associate governor, ostensibly to be the link governor for the health and sport faculty. Being a governor is both very rewarding and at the same time immensely frustrating.

Of course since 2002, when we took over The Granary, Robin especially has become an integral part of the commercial side of Watlington life.

2009 was all about buying the freehold, adding landlord to our skillset!

Now we want to re-locate further up the street, add a cafe to the business and maximise the potential, but of course, now it's all about the price!

Burns Night 25th January

2011-01-21T01:27:00.000-08:00

Burns Night is on Tuesday but is often celebrated weekend before. For complete details of what the evening entails a good place to look is as follows

http://en.wikipedia.org/wiki/Burns_supper

It's much more than haggis, neeps and kilts and is quite a traditional foodie evening. We love the main event but also love one of the desserts 'Cranachan' and of course the excuse for cheese.

Because of the success of previous years we have the following suggestions:

Lanark Blue - the famous Scottish mould ripened cheese, sometimes described as ‘Scotland’s Roquefort’. It is hand made in a farm-house creamery from unpasteurised ewes’ milk.

Caboc - The paste is primrose yellow, rich and smooth like butter and has a light nutty flavour, from the oatmeal coating.

Gruth Dhu - This beauty from the Highlands of Scotland is a white, rennet-free soft and creamy cheese rolled in oatmeal and black peppercorns.

Isle of Mull Cheddar - Milk from own herd of cows. Very dense, hard and powerful Chedddar.

New and recommended by Neal's Yard Criffel, an unpasteurised washed rind semi soft cows' milk cheese from Loch Arthur, creamy so a perfect accompaniment to Scottish oatcakes.

A perfect end to a Burns night feast...

My Love of good food - in this case Danish

2011-01-20T08:28:00.000-08:00

Scandinavian food is the new cuisine, apparently.

My love of Scandinavian food (in my case Danish) started in August 1978. I was beginning my year's stint as an Au Pair.

My first meal in Denmark was marinaded herrings on dark bread, served with raw onion rings and a raw egg yolk. I was 18, not used to that food combination but quickly adopted the attitude 'when in Rome...'. It was a match made in heaven and accompanied by lager with an snaps/akvavit chaser - wonderful. Great start to life as an Au Pair.

My first Danish word was 'ost', Danish for cheese. Keeping up with my charges it was an obvious way to learn vocabulary, through food. My hosts were brilliant hosts, not only great cooks but congenial entertainers and I was always welcome to join in. The Danish hygge is indeed something special.

By Christmas I was fluent in Danish and had come across wonderful foods and food combinations and had acquired food habits, which have stayed with me such as drinking Earl Grey tea without milk. Brune Kartofler, ground cardamon as a Christmas sweet spice, added to biscuits.

Some of our Customers Opinions

2010-12-17T07:51:00.000-08:00

In the middle of the year 'Olives et Al' a supplier of ours ran a 'Deli of the Year' competition, which unfortunately we didn't win. We've just had the envelope containing customers views. This, Robin and I opened with some trepidation it has to be said.

Some of the best bits, as follows (all comments straight off the page):

'a unique local treasure'

'It has the best selection of cheeses I have seen in this country (inc London)'

'it's a gem'

'Superb cheese. Really helpful staff and wonderful product range'

'always friendly, helpful and have expert advice and suggestions'

'It is small but interestingly crammed with a wonderful selection of diet ruining goodies'

but a little of what you like does you good...

All this shows what we're doing seems to be good

Happy Christmas

2010-12-13T02:35:00.000-08:00

In the languages of our family may we wish you

Happy Christmas,

God Jul,

Gluckliches Weinachten

Now in the run up to Christmas (less than two weeks away) it's now all about the fine tuning. Having consulted a very thumbed Delia's Christmas cookbook, to help me compile my latest food shopping list it's now a question of ticking the 'must haves' for Christmas - all families have their own favourites. We can help with some of those, whether it's stocking fillers, mulled wine additions (syrup, spices, sachets), chocolates of many kinds, glace fruits, the list can be long...

Cheese Hamper

2010-12-06T07:52:00.000-08:00

Cheese Hampers 1 & 2 are easily our best selling hampers. The crackers and quince cheese are standard fare and go with any of the cheeses that we sell. What does vary however, is which 5 cheeses are sent out. The choice will always involve single and cut cheeses, but principally the selection will depend on the time of year and what's particularly good when sent. Selections can always be specially tailored to customer tastes, all hard or soft or blue cheeses only please ask...

Christmas Common Winter Warming hamper

2010-12-01T07:33:00.000-08:00

Named after local village, just 1 mile away from us in Watlington, up the road to the Chilterns.

What a great name for a place:Christmas Common.

A perfect name for a hamper for a male in your life, a present of yummy foods men (yes and obviously many women) enjoy eating. Put together by the male half of the Granary Deli, and so he should know...

Hampers II

2010-11-29T03:51:00.000-08:00

New hampers are now available and will be on www.granarydeli.co.uk.

The hamper at the top is the sweet tooth hamper and the one below is the cheese hamper 2 and will include 5 carefully selected cheeses differing throughout the year, but always good, a locally produced quince cheese together two of our most popular cheese biscuits.

National Curry Week

2010-11-25T03:01:00.000-08:00

It's National Curry Week this week and what better way to end the week than a curry, rice and chutney, even better a homemade curry - so much better than a ready meal or even a cook in sauce and much cheaper than a take away.

Our family's favourite is Madhur Jaffrey's red pepper chicken curry and let's face it we've tried a few... So whatever your recipe a walk down Watlington High Street will answer your curry recipe requires your butcher, greengrocer and deli will have the answer. We have all the basic spices, whole or ground (turmeric, cayenne, cumin, coriander, chilli flakes, ginger and more) a huge array of special spice blends from the award winning spice seller 'Seasoned Pioneers'. We can help you out with cookin sauces, Thai curry spices and more, Tamarind paste, fish sauce, shrimp paste. chilli sauce, chutneys and more. Give us a ring to see if we can help you source that special ingredient.

Getting ready for Christmas...

2010-11-22T02:17:00.000-08:00

Getting ready for Christmas can often be tricky and sometimes simply slip off the first list. So whatever the item, from the mulling wine spices or syrup, a gift for someone you forgot, extra stocking fillers, or special cheese for people coming over in the run up to Christmas.

Now back in...Barkham Blue

2010-11-17T02:03:00.000-08:00

Robin, having got up just before 6 this morning went to collect cheese from two dairies. Although Barkham Blue was included in the consignment, sadly the recently crowned Best English cheese Loddon Blewe wasn't available, probably as a result of the increased popularity. However as we have recently been out of stock of Barkham Blue, one of our favourite cheeses, it is now back in stock, a welcome return. It was itself awarded a silver medal this year and has previously been crowned 'Supreme Champion', a frequent gold medal winner. Barkham Blue has a distinctive appearance, looking more like an ammonite. It has a distinctive mellow blue cheese flavour, smooth buttery texture, creamy yellow appearance with blue, green veins. It's a perfect cheese for a cheeseboard, and it's a good value cheese - good ratio of size to weight.

Hampers

2010-11-15T02:06:00.000-08:00

Now we have had most of our deliveries for the run up to Christmas now we are now renewing our Christmas hamper offer for a couple of reasons. The baskets we traditionally have used for our hampers are no longer available. So having bought a new basket, above right we are now planning a small number of new hampers, based on the success of the two hampers, shown above left. A cheese hamper (above middle) aswell as a cheese lovers basket (above left) are two of our best sellers. What we're grappling with is the number of hampers to offer and styles to offer.

Of course it's also entirely possible to make your own hampers up, or give a price of hamper and let us put one together for you, actually something we like doing, it means that that every hamper we make is unique. So check in to the web site to see what we come up with over the next 10 days.

Remember all our hampers will be available online or from the shop and do ring if there is something special you'd like for someone special.

Our Daily Bread, including De Gustibus' Black Forest bread - no 2 in the world

2010-11-13T04:17:00.000-08:00

On Mondays, Wednesdays and Fridays we have bread deliveries, which is great as the smell of fresh bread permeates the shop and together with the aroma of freshly ground and brewed coffee reminds customers of the variety of foods that are must buys.

In a recent article in The Economist declared the Black Forest loaf from De Gustibus as the number two in the world, second only to Paris's Poilane sourdough loaf.

Check out article from The Economist http://www.degustibus.co.uk/the_economist_the_worlds_greatest_bread.pdf

Well deserved accolade, as the texture and taste is amazing. It cuts beautifully, is perfect as bread, with or without butter, preferably unsalted, or toasted, with sweet or savoury accompaniments. It is an entirely versatile loaf and is a good addition to the rest of our range including wonderful Italian breads, walnut & pecan and fruit breads which are both great to serve with cheese, a perfect sourdough especially when toasted, a complete rye loaf ideal for gluten intolerance and many other satisfying breads.

Cheese Wedding Cake

2010-11-08T03:07:00.000-08:00

Not only for weddings, choose a cheese 'wedding' cake for a large social gathering, such as Christmas, charity bash, from 35 people or more a collection of cheeses can be assembled and decorated as the season dictates. Choose from many of the cheeses in stock at The Granary...

Gorgonzola Dolce - back in stock

2010-11-08T02:52:00.001-08:00

This deliciously unctuous Italian blue cheese is back in stock at The Granary tomorrow.

With this cheese you only need one cheese for a cheese course, for lunch, supper or dinner. Perfect served with your favourite cheese crackers or arguably, even more special served with a crusty loaf.

Out of space, already...

2010-11-05T06:18:00.000-07:00

One of the difficulties we face at this time of year is storage space. Inevitably we have to order stock for Christmas sales - anytime from now until 24th December, the trouble is not knowing when...

Sales in December are hopefully upto 5 times higher than in February so small shops like ours, without warehouse facilities, have to cope with lots of stock much of which is bulky, such as basketware ready for hampers. It doesn't make sense for us to rent a warehouse, just in case. So our house acts as that warehouse facility for the months of November and December. And Robin admits the shop is full and today yet another delivery arrives full of stuff we need and want and more importantly will sell.

So aswell as baskets, bags of pasta and extra stock of Christmas goodies there are boxes of sugar mice, ready to bag up for sale in the shop where there is less room for that activity. But the worst is nearly over as deliveries are nearly complete, now we need to start selling...

New in...

2010-11-02T03:51:00.001-07:00

Just a few of the Christmas gifts in the shop for presents. The green roadster is full of yummy lebkuchen, but once they've been scoffed the tin is perfect for squirrelling away all sorts of treasures. And the little sacks of herbes de Provence are ideal for adding to a food hamper, stocking filler or even perfect for those welcoming, warming for those Autumnal casseroles.The ballotins of chocolates are just are a few of the Christmas confectionery, with more to come...

The World's Best Chocolate

2010-10-27T04:46:00.000-07:00

Ben Tre - this is the only plain chocolate awarded 3 gold stars (highest accolade) at this year's awards. No mean feat, but is it really the best in the world?

It is examined by Great Taste judges, not knowing it's origin. Presumably it's 'melt on the tongue' quality, it's smoothness, the flavour intensity of the chocolate, the taste all got tested and how cleanly it snaps, the glossiness of the chocolate all being factors to consider. And certainly on these parameters it's entirely worthy. The four of our family all tasted it independently and whilst it scored highly on all these factors it wasn't necessarily our favourite. Of course it's an entirely subjective matter and no it isn't the same as Lindt - Robin's hitherto favourite.

However as the cocoa comes from Vietnam and as £1 for every bar sold is donated to 'Action against hunger' a very worthy cause it's certainly worth purchasing to try and see for yourself.

New Cheesecake Brownie

2010-10-27T03:49:00.000-07:00

I admit it does look like Welsh rarebit but think chocolate confection, gooey chocolate brownie and a little cheesecake on top. It is simply delicious and all that you would want from a brownie, yum and in the shop now. Even better, also gluten free.

Oxford Blue Cheese

2010-10-19T08:30:00.000-07:00

This is a glorious blue cheese, an ideal cheese where only one cheese is required. And let's face it sometimes necessary for only a single cheese, particularly when it's this good a cheese. It only requires some simple Miller Damsell wafers such as these or crusty bread, maybe some walnuts, quince cheese (we sell locally produced quince cheese) and if you must, a few grapes. A perfect end to a meal or as the French do it serve just before an exquisite pot au chocolat, Iles Flottant or ...

National Baking Week 18th - 24th October

2010-10-18T02:14:00.000-07:00

In the spirit of national baking week I collaborated with my youngest son in making this wonderful 'Montana Mom's Dynamite Cheesecake', from the wonderful 'Moosewood Cookbook'. As it transpired, at 14, he actually required little assistance so I helped translating & converting from the USA recipe. Exactly what is a 'stick' of butter and what is a Graham cracker? And what is 375 degrees in Celtigrade?

As I had made the cheesecake before it was easy enough, but it can be challenging and often really rewarding using an American cookbook.

The result, not only pretty pleasing to look at, also tasted spectacular - the best version of a New York cheesecake that I've ever tried.

In celebration of national baking week try a recipe you've never tried before or one you haven't made in a while, enjoy baking with your children, have a fresh cake ready when children come back from school, especially now it's so much more autumnal now.

Chocolate Week 11th - 17th October

2010-10-13T09:08:00.000-07:00

What a truly delicious idea, to have a week celebrating chocolate. Not just any old chocolate but good chocolate.

Would we sell any old chocolate?

All the chocolate that we sell is yummy.

We endeavour also only to sell 'good' chocolate, although this is pretty difficult to be sure about as the relatively recent documentary featuring Fairtrade Kit Kat sourced chocolate was not all that it should be.

Our chocolate olives are delectable. Crisp shell, chocolatey inside and at the heart a very fine almond.

The brownies that we sell are some of the best. We use the French unsalted butter,golden caster sugar, free range eggs, lots of 72% cocoa solids organic chocolate, Nielsen Massey vanilla extract, gluten free flour or plain flour and added chocolate bits. We also sell many other options of chocolate treats for you or for others!

Christmas Orders or Orders for Christmas

2010-08-03T07:38:00.000-07:00

I am used to preparing orders in preparation for Christmas trading; in my previous jobs Christmas orders always needed to be placed by the end of March...

So the middle of August is really quite late, although early for most suppliers.

By Christmas orders I mean chocolate, and things you only eat at Christmas time such as pickled walnuts, chestnuts and gentlemen's relish because why on earth would anyone want to eat these 'delicacies' at any other time of the year?

Day Out in London

2010-07-22T05:28:00.000-07:00

I spent last Friday in London, visited the lively and colourful Borough Street Market (a long awaited visit), visited Neal's Yard shop and maturing rooms (where many of the cheeses that we stock are looked after before we take stock

of them).

It's always a treat seeing how other retailers and traders operate; lessons to be learnt and tips to be taken...

I then walked to Brick Lane, via Tower Bridge.

Had a good curry, not as good as 30 years ago, everything 30 years ago was always better then anyway, and not as good as our local curry takeaway!

Our shop

2010-07-13T03:16:00.000-07:00

Our shop is small but we pack a lot in. We endeavour to sell locally produced goods as often as possible.
Our most local is 'quince cheese', to be eaten with cheese, like membrillo is eaten with manchego in Spain and this made in Watlington.

We sell cheese, bread, milk, cakes and honey all locally sourced.

The first of the day

2010-06-16T05:03:00.000-07:00

The first coffee of the day is always something to look forward to,a sense enticer; first the strong aroma of freshly ground coffee, the coffee dripping from the spout, feeling the warmth of the coffee from the cup and then the taste...

Even better with an accompaniment, a little chocolate, small piece of brownie, homemade cookie.

A good start to the day.

Stinking Bishop

2010-06-07T03:49:00.000-07:00

This a fantastic cheese, immortalised by Wallace and Gromit. At the height of the 'The Curse of the Were Rabbit' film fame it was difficult to keep this in stock. The farm where it is made refused to make more to supply the demand at the time. A good decision, with hindsight, as demand has inevitably quietened down. But the great thing about this decision is that the quality of the cheese has been maintained. It is consistently fantastic.

Stinking Bishop is similar, in many ways to French cheeses such as Vacherin and Epoisses. A feature of these cheeses is that they have a reputation for being very 'pongy'. However smelly they are the taste is usually mild by comparison to the aroma. The flavour of the cheese does develop with time.

The name of the cheese originates from the cheese being washed in perry made using 'Stinking Bishop' variety pears, hence the cheese name.

Now is a good time for the cheese, as it is at it's best.

New cheese book

2010-06-03T08:53:00.000-07:00

Patricia Michelson, yes, of La Fromagerie fame, has written a new book, a good one at that : plenty of beautiful photos, gorgeous descriptions and lots of recipes, cooking with cheese obviously.

It's called 'Cheese' a good name we thought, but it really is a good book, if you like cheese that is...

Chocolate Brownies

2010-05-27T03:32:00.000-07:00

Homemade brownies ready to go. Large pieces, too big for most people to eat all in one go...

Made with gluten free flour and full of chocolate chips, lots of Green & Black 70% cocoa solids organic cooking chocolate,no walnuts.

The gluten free ones, rather than those made with wheat flour, are particularly scrumptious because of the texture. The flavour is the same with both.

Yummy with coffee, or for dessert with good quality vanilla ice cream.

Jamie Oliver does...

2010-05-20T01:43:00.000-07:00

As signs of summer start (warmer temperature, smells of summer, sun beginning to shine for longer stints) our culinary thoughts begin to start to consider foods without cooking: sliced meats such as salami and chorizo, tomatoes, both fresh and semi dried, all kinds of cheese and bread. We have been inspired by Jamie Oliver and his series 'Jamie does' , especially the two on Athens and Andulucia.

It really is time to turn off the cooker, and get out your best knives, and if you must get out the BBQ and start eating outdoor foods and eating outside.

Good quality dried fruit

2010-05-13T03:02:00.000-07:00

Good quality dried pineapple, when good, is really delicious. Jali organic dried pineapple is just very flavoursome and has really great texture. We have never tasted good dried banana until we tasted Jali dried banana, it even looks like it comes from a banana.

Both were awarded gold at last year's Great Taste Awards.

The fruit is dried slowly, without chemicals, therefore preserving the true taste of the fruit, grown on Bussi Island on Lake Victoria in Uganda.

www.jaliorganic.com

Aswell as being organic, it is fairly traded.

And it's coming soon to The Granary Delicatessen soon.

Cheddars

2010-05-06T06:51:00.000-07:00

It is a common misconception to think all cheddar tastes the same.

All the cheddars we stock are all made in the traditional way and wrapped in cloth, then matured.

Whenever we have put out as 'tasters' cheddars or territorial cheeses like Wensleydale or Gloucester cheeses our cheeses win hands down, compared to supermarket samples, for taste and texture.

It is possible to tell what the cows have been eating, throughout the year, and therefore possible to monitor the development of any cheese through the year.

Top 10 Spring Cheeses

2010-05-04T00:40:00.000-07:00

My favourite cheeses change throughout the year. With the sun shining, as it is at the moment, my appetite for cheese is for lighter texture, lemony and herby tastes.

My current favourite 10 cheeses are as follows: (coincidentally all are British)

Perroche
Cotherstone
Waterloo
Spenwood
Wensleydale
Rachel
Smoked goats' Ribblesdale
Stinking Bishop
Cornish Brie
Barkham Blue

trying new products

2010-04-28T03:12:00.000-07:00

We like to try all the products that we sell in the shop, to show that we're confident about what we sell. If not we rely on the 'Great Taste Awards' or 'British Cheese Awards' authority which applies to many products that we sell.

Occasionally customers or friends let us have their recommendations to try.

This Michel Cluizel chocolate is an example.

It certainly looked posh , authorative and expensive. We were happy to try it!

It was yummy, yes and although superior to other chocolates the flavour and texture was reminiscent to Green and Black's cooking chocolate, which is also good.

Wellington Estate Cheeses

2010-04-26T12:49:00.000-07:00

An early start tomorrow, 6 am to go to collect cheese. At least it will be light and tomorrow it promises to be warm and sunny. Fortunately we are able to buy some cheese directly including Wigmore, Waterloo and Spenwood.

Wigmore and Spenwood have been in short supply as the milk from the ewes in the early part of spring is used for their lambs.

Stawley Goats' Cheese

2010-04-22T02:51:00.000-07:00

Just tasted a new unpasteurised goats' cheese from Neals Yard. It's produced by Caroline & Will Atkinson in Stawley Somerset. It's a firm cheese with a smooth texture and a fabulous rind. A nutty, savoury goats' cheese, it's a great example of goats' cheeses at their best.

We'll have them in stock by the weekend when they'll be on sale whole or half.

the shop

2010-04-20T02:31:00.000-07:00

Our shop can be found in the small town of Watlington, which is 3 miles from junction 6 of the M40, in South Oxfordshire at 30 High Street. It's a small shop but we sell as many delicious and special foods as we can fit in!

We've also got a web site www.granarydeli.co.uk, so take a look.

bread or crackers

2010-04-07T04:04:00.000-07:00

After selecting the cheese the next decision to make is what to serve with it : bread or crackers?

We all have our favourites and some depend on the kind of cheese to be served.

However these new crackers are perfect for any kind of cheese, they let the cheese do the talking.

marketing

2010-04-01T02:58:00.000-07:00

Just found this reference to our shop on google

It's always good to have someone else in praise of what we do

Anyway, we made an amazing discovery on the way back up. Right, here it is... after hundreds of shit, overpriced and unfulfilling Service Station sandwiches over the past few years, we decided to drive off the M40 and discover somewhere new to pick up some food. We ended up in a village called Watlington in Oxfordshire. The place has 1 bank, 2 pubs, 2 curry houses, a co-op and a charity shop. Your ideal English country hamlet you might say! The village is amazing! We also discovered a small deli in the centre of the village called The Granary Delicatessen. And the shop was so good that I had to tell you about it. They don't usually sell sandwiches but the lovely old deary in there said she'd make some especially for us.

http://theansweringmachineband.blogspot.com/2009/04/granary-delicatessen.html

Not sure who the 'old deary' is!

chocolates

2010-04-01T02:25:00.000-07:00

Whether it's a special occasion or indulgence, and frankly why not, The Granary has lots to offer. Our chocolate olives are yummy, at any time of day. At Easter we have bags of Easter eggs as well as Booja Booja papier mache eggs, containing award winning truffles.

2010-03-22T09:28:00.000-07:00

2010-03-19T13:06:00.000-07:00

Wedding Season

As shoots start to appear thoughts turn to spring.

Wedding planning starts in earnest.

Consider a cheese wedding cake to add to your catering requirements. Cheese wedding cakes can be provided for parties of 30 plus and can vary enormously depending on tastes.