A Spring Recipe from Holme Stores in Dorking
30 March 2022
Hi Louise, please can you tell us a bit about yourself and your business?
I originally started a business called The Dorking Deli in 2012. It was a small premises at the bottom of West Street where it started as a deli but soon evolved into a coffee shop. A few years in and we were so popular it outgrew the space. My partner Andy joined the business and we rebranded and relocated to South Street in Dorking, opening in August 2021. We now have a much bigger space for everything we offer, and a brand that means we can expand elsewhere. Everything we do we do with honesty and integrity, which is most evident in our interior at South Street, all of which was created by Andy and myself during lockdown. The tables, the lights, the paintwork, the counters, all of it was made bespoke, with love, by hand - an ethos that carries through into our service and menus.
Who makes up your great team?
Our General Manager Karol Siuda manages the front-of-house team and with many years of experience in hospitality, he quickly gained a great reputation with our customers for his friendliness and exceptional customer service. Our talented Head Chef Dilly Friday leads our kitchen team and is hugely creative. Her personality shines through our seasonal menus and her enthusiasm for training junior chefs is admirable.
Meanwhile my partner Andy Bradley (originally from Cornwall) plays a key role in hosting our evenings and events. With a background in wine-making, and high-end wine and spirit sales, you can be sure our wine list and deli will always have an intriguing offering.
What can be expected from a visit to Holme Stores?
Whilst Holme is my surname, it originates from the Norse word meaning an island in a moving body of water. HolmeStores is a relaxed, social environment where you can pause from the chaos of life and spoil yourself with a coffee and cake, some cheese from our deli, or a brunch, lunch or dinner with friends, family, or even a good book.
What sort of products/dishes do you have on offer?
The deli stocks a range of British cheese and accompaniments, all from British producers, as well as day-to-day essentials such as our hugely popular sourdough loaves from Gwyn’s Bakery in Horsham. Our own coffee blend is roasted especially for us by Surrey Hills Coffee in Abinger Hammer.
All our menus change seasonally and we’re actually just finalising our Spring menu which will launch soon. All our brunch, lunch and evening dishes are cooked on-site to order from ingredients delivered fresh that day. We use high quality food, with a keen emphasis on British fare and produce. This country has a great selection of farmers and artisanal food producers and we love to invent dishes which use products we sell in the deli within our menus too. We always struggle to fit all our ideas onto our menus!
How does the café change on a Thursday and Friday evening?
Our evenings make use of Betty, our wood fired oven, (named after my late grandma) which you’ll usually smell before you see. Our current menu includes dishes such as rib-eye steak, whole sea bream with tomato and fennel, and a couple of cheeky pizzas too! And you’re always welcome to pop in if you just fancy a drink too. We have Prosecco, wine and beer on-tap which means it’s always fresh and chilled.
What do you love most about living and working in Dorking?
Having opened The Dorking Deli in 2012, I’ve had a business presence in Dorking for nearly 10 years. I grew up in Reigate and finally moved to Dorking just a couple of years ago. There is a noticeable feel of community here. There are so many local groups and organisations it’s very easy to get to know people. And once you know a few people, you’ll quickly get to know many more!
Over the years I’ve built great relationships with fellow traders. Those who anywhere else would be competition, here are all on the same team. We all look out for each other and have a WhatsApp group where we keep up to date with each other’s news and success stories. Following the legacy of the old antiques trade, Dorking is a town with its independent retailers, publicans, restaurants and coffee shops at it’s heart and I really hope this continues into the future. It’s a special place to have a High Street business.
H O L M E S T O R E S
G R E E N S H A K S H U K A with C H I M I C H U R I
Serves 2
1 medium leek
200g baby leaf spinach
200g green chard
1tsp butter
1tsp cumin seeds
300ml single cream
4 eggs
50g any British cheese (we use a combination of cheddar, Ogleshield and Cornish Yarg)
Salt and pepper
For the chimichurri
1 red chilli
1 small bunch of flat leaf parsley
1 tsp of dried oregano
1 tbs red wine vinegar
Salt and pepper
Equipment: Cast iron skillet (or alternative) / food processor
- Pre heat the oven to 200 deg c
- Cut leek in half and wash to remove any dirt. Wash the chard and remove the leaves from their stem. Wash the spinach. Thinly slice the leeks and chard stems. Shred the leaves and set aside.
- Heat the cast iron on the hob (medium heat) with 1 tbs of oil and the butter, allow to melt and add in the cumin for 1 minute to release its fragrance.
- Sauté the leeks and chard stems for 2-3 minutes until tender, add in the chard leaves and spinach and wilt down for 2-3 minutes season with salt and pepper.
- Once wilted make 4 wells. Carefully crack the eggs into the wells.
- Pour over the cream and season again, bring to a simmer.
- Sprinkle over the grated cheese (avoiding the eggs) and transfer to the oven for 4-6 minutes – depending on how you like your eggs.
- In the meantime blitz all the chimichurri ingredients together in a food processor.
- Remove the shakshuka from the oven and drizzle the chimichurri over the top – serve to the centre of the table and dig in!
Best enjoyed with toasted bread with lots of salted butter to dip in to the eggs.
