Delicatessen open for business

Steve Hotton (left), with Dawn and Marcus Brown who are involved with the Haka Valley Merino...
Steve Hotton (left), with Dawn and Marcus Brown who are involved with the Haka Valley Merino Meats business, in the High Country Pantry at Kurow. Photo by Sally Rae.
Steve Hotton admits opening a new business venture in a recession is "really throwing our cards against the wall".

However, the former Otago rugby identity says he has always had an idea for a European-style delicatessen and it was something that he just had to do.

When people query opening such a business in Kurow, "I say to them, if you don't take a chance, you'll never know", he said.

Mr Hotton and his business partner and brother-in-law Geoff Martin opened the Valley Cafe and Bakery in Kurow's main street in December 2006. Now, alongside the cafe, Mr Hotton has just opened the High Country Pantry, which is also home to Haka Valley Merino Meats.

The idea of Haka Valley Merino Meats was formed over a glass of wine.

Mr Hotton was talking with Hakataramea Valley farmer John Abelen about farming and meat and he suggested putting Mr Abelen's meat into salami.

The project grew and now includes salami, a gluten, dairy and preservative-free sausage made in European-style, and prime cuts, and they are selling merino meat and meat products as far afield as Hamilton and Riverton.

A coup was selling to top Wellington restaurant Logan Brown, owned by Steve Logan and Al Brown from the Hunger for the Wild television show.

The meat business involves Mr Hotton and his wife Sandy, Mr Abelen and his wife Sue, and Marcus and Dawn Brown.

The three couples added diversity, experience and passion, along with a range of ideas.

Merino sheep were slow growing, with less fat and the meat had a "unique" taste.

The hardest part had been convincing restaurant and deli owners that they would have a point of difference.

"Merino is a point of difference," Mr Hotton said.

Having lived around the world - including Canada, where he established a pie manufacturing business, and Europe, Mr Hotton always had a vision to open a delicatessen and, tied in with the merino meat, it was something totally different, he said.

The deli includes imported Italian meats, olives and cheeses, even blue Stilton from England, and more produce will be arriving.

He also aimed to use as much local produce as possible, including cheese, honey and meat, along with a blend of European produce.

Most of the produce is organic.

Mr Hotton did not see the location of Kurow as being a disadvantage - he had enjoyed "awesome" support from the community, there were a lot of tourists and visitors passing through and, when he lived overseas, people would travel to a good deli.

"There's delis and there's delis.

"If you've got nice produce . . . people will travel," Mr Hotton said.

The deli is housed in the former Waitaki Supply Store building which closed in 2000.

Seeing the building revitalised was "amazing".

"We do have another step from here to other things. This is just the beginning. This is just the start," he said, with enthusiasm.

 

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