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No dilly-deli: Wet Jacket owner Greg Hay with gourmet deli assistant Jaime Horne, left, and manager Kate O'Donnell

By PHILIP CHANDLER

A gourmet deli’s opened in an historic Queenstown woolshed.

Greg Hay, owner of Lake Hayes’ Wet Jacket Wines, has installed the deli, near his cellar door, in place of his cheese maturation room.

It stocks a wide range of products including cheeses, pasta, bread, sausages from Nelson, beers from Queenstown’s Faultline Brewery, salmon, coffee, olives, free-range eggs and, in summer, fresh vegetables and herbs.

Hay’s also sourced lamb racks and shanks from his brother Mark’s farm at Beaumont and honey from his brother-in-law’s West Coast property.

He thinks the deli will suit people stocking up for a picnic or those going past who realise they’ve forgotten to buy something.

He’ll use the deli to prepare platters for people enjoying Wet Jacket’s outside area over summer.

It’ll provide product, too, for a commercial kitchen and bar which he’s also establishing in the woolshed.

Hay says he’s gone out of his way to source products from smaller New Zealand producers who don’t otherwise have outlets.

‘‘Because we managed to get this open in the current environment, we’ve also managed to retain two staff.’’

scoop@scene.co.nz