With fond memories of family holidays along the coast, Joe Boiling relishes his new challenge at Petit Pebbles in Barton on Sea – a new deli offering a delectable assortment of treats.

Petit Pebbles Delicatessen opened on July 14, 2014 and the last two months have seen the new deli fill up with a plethora of speciality fare.

As part of the renowned and well respected Pebble Beach restaurant next door, Petit Pebbles deli offers a choice of quality produce for both locals and visitors alike.

Deli manager Joe Boiling, 31, is excited to be embarking on a new project set in this pretty seaside village. Selling lovely coffees, speciality teas, smoothies, milk shakes, ice creams, wines and largers (fully licensed), olives, fresh pies, sandwiches and paninis, cheeses, cured meats, Stokes sauces, Naked Jams, and fresh vegetables. A mouth-watering medley indeed.

With a cooking background spanning ten years, Joe has developed a real love for food. Joe was born in Oxford and completed an apprenticeship in the Cotswolds where he attended the coveted Dial House Hotel.

“I came down here for a job and I loved the area as I used to holiday down here as a kid. I’ve lived in Mudeford for three years now.

“I’ve always wanted to do something like this. I’ve worked for a range of gastro pubs including The Sir Charles Napia Inn where I worked for head chef Sam, who coincidentally was trained by Pierre Chevillard – head chef of Pebble Beach’s restaurant for the last 11 years. It’s great to meet Pierre again and have that link.

“I’m now learning how to run a business too – I’m normally tied to a stove cooking in the kitchen and getting shouted at by French men,” chuckled Joe.

“I didn’t always want to work in food. My Mum cooked fresh bread and cakes but I had no interest when I was young, unless it was a sausage or fish finger that I could walk around with when I was playing.

“It all started when I was studying music in London and I worked in a pub – one day they were short staffed in the kitchen so I helped out and things developed from there - I fell in love with it and decided to get into cooking properly. I still play at gigs as a solo singer/songwriter when I can,” said Joe.

Having spent years in the kitchen, Joe is looking forward to developing his passion for food front-of-house and meeting customers face to face – his food knowledge is invaluable, having worked with most of the ingredients he now sells in the deli.

Joe explains: “The friendless of the staff and knowledge of those that work here is the most important thing for me. I never want customers to come in and feel like they are being forced to buy things, they can decide from learning what the staff suggest. I’d rather they go away happy so I want my staff to be knowledgeable enough to do that.”

“We put a lot of work into sourcing the right things – not necessarily local – they just need to be right and we are very honest. We work with Chesil Smokery in Bridport, sell jams from Barton on Sea and Chutneys from Mudeford, and our cordials come from Lancashire, because they are the best ones. We hope to make as much produce ourselves onsite in the future too.”

It’s apparent that a lot of effort goes into finding top quality products, which are ever-changing. Joe is a massive advocate of utilising only the finest seasonal produce sourced from top suppliers and fishermen. They hope to work with Meadowbrook Farm owned by renowned chef Alex Aiken – with whom Joe worked with at the Kings Arms in Christchurch.

“Long term, we would like to hold cookery schools next summer and offer out recipe cards using things we sell in the deli for customers to take away. We can also create hampers to order year- round – our festive hampers for Christmas will be fantastic – a lot of thought goes into everything we make.”

It’s been 10 years since a local deli stood on this site and Petit Pebbles is a fresh new deli that looks set to be a firm favourite with the locals.

·      Petit Pebbles Deli, Marine Drive, Barton on Sea, 01425 626262, facebook.com/petitpebbles, www.petitpebbles.com