Pulling the strings:
Sangita – Proprietor
To say my background definitely lacks deli-ness, being Indian but born and brought up in the depths of Wales, is probably an understatement but none the less it is true. I didn’t discover my food addiction until well into my 20’s and it is definitely a habit I’m not likely to kick: it is what I live, sleep and breathe. Delilah is my first baby (my boys, Rhys and Owein came afterwards!), and it is probably the most all-consuming. It is definitely part of my sole and is the best way I can express my passion for all things precious – quality, service and enjoyment
Rick – Financial Guru & Wine Buyer (oh yeah and husband)
Rick is our director of commercial sense, he keeps our feet on the ground and points us in the right direction when our mad passion-driven ideas get a bit too driven, and generally ‘keeps it real’! His speciality is keeping our meetings on track when we fly off at foodie-tangents. Equally importantly, and much more fun, he is also our wine buyer, with 20 years’ experience of the wine industry, using his knowledge to put together a range that not only excites but educates the drinker. His forte is discovering small growers and producers working with rare and rediscovered varietals to produce quirky, delicious and original wines that represent great value!
Nik – Operations Director
Leaving his previous world of fine dining, restaurants and hoteling, thinking he was escaping the life of working round the clock and physical exhaustion, Nik sold his soul to Delilah in 2009 to discover he had committed to the above and much, much more… Nik’s passion for all things consumable combined with his knowledge and experience in food service, keeps him running from morning to night one minute serving a coffee to the next cutting cheese and then to ordering products, paperwork and don’t forget negotiating with suppliers, the day in his eyes needs to be twice as long to make sure he can get all the things he wants done. However, you do see him slow down when you get him talking about the finer points of coffee beans and roasting methods, a subject he can get very passionate about.
In the thick of it:
If I’m really honest Delilah staff are the most important part to Delilah’s success, our regulars call us the ‘Cheers Bar’ of the deli world, with many of them having to be kicked out well after closing time. Our crew are knowledgeable and exceedingly friendly and nothing is too much trouble. I am proud to say every-one of them live, love and breathe food. They all have their areas of expertise and relish the opportunity to impart there knowledge to anyone who is interested in listening.