Once a regular Pork Ewe Deli customer, Samantha Glover is now its owner.
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Taking over the popular Mayfield deli and charcuterie in February was the realisation of a lifelong dream for the self-confessed foodie.
“It has been a whirlwind but I am absolutely loving the deli life, as I call it. It’s more a lifestyle than work for me,” she told Food & Wine.
The deli’s previous owner, Shannon Davis, and Glover worked together at Brokenwood Wines. Out of the blue one day Glover received an email from Davis, advising she was pregnant with twins, couldn’t continue at Pork Ewe – and was she interested in taking over?
“I decided to follow my passion and it’s the best thing I have ever done,” Glover said.
She quickly pulled together a team of passionate fellow foodies “committed to continuing Shannon’s great work”, a sentiment no doubt appreciated by the deli’s many loyal customers.
“I think a few were worried that the deli would change with the change in ownership. I understand as I, too, would be devastated if I couldn’t get my Epoisse, Brebirousse and Wagyu Bresaola,” Glover said, laughing.
“But I think now they have met me and seen that it’s business as usual they have relaxed.
“Pork Ewe is a place you can call in to for a chat and grab some delicious goodies to take home with you. We share recipes, ingredients, tips on where to buy great coffee and eat out. Basically, if it’s about food, drink and a good time you can bet we are talking about it.”
Glover, who describes the kitchen as “her happy place”, and hotel manager husband Simon moved to the Hunter from Coffs Harbour in 2000. Their daughters have both completed vintages at Agnew Wines and youngest daughter Emily is studying wine science at Charles Sturt University.
“We had a soft spot for the Hunter Valley as we had spent our honeymoon here some years earlier, so were excited to relocate with our young family and indulge our passion for food and wine,” Glover said.
Pork Ewe Deli now stocks Udder Farm Milk and Bottarga mullet roe and more top quality, unique artisan products are on the way. Fresh truffles from Western Australia will be available from July. Glover also has plans to expand the store’s retail space so she can “stock more fantastic cheeses”.
