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Made to our traditional recipe perfected over 7 years. We use only the fattiest cuts of Brisket to produce this exceptional product. Brined for 10 days, Chot smoked, then steamed.

Comes vacuum packed, fully cooked. Ready to eat, but better to heat!

Montys Deli says

It all started with a sandwich. A sandwich made with pastrami smoked in Mark Ogus’s parents back garden. A sandwich that tasted of New York and nostalgia, one that went on to win accolades, but a sandwich, nonetheless. After travelling America, and having grown up eating the Jewish food so beloved of his grandpa, Monty, Mark had realised that London needed its own Katz’s, its own Canters. When Owen Barratt came on board, the two set about creating the Jewish deli of their dreams, reintroducing latkes, chrain, blintzes and the traditional Shabbat dinner to the city. ‘We call this “Jewish soul food” because, in essence, soul food is all about roots. Recipes with a history, made by hand by people who really care. It’s restorative, comforting food. And you feel part of a tradition when you’re eating it.’ Mark Ogus

Meet Montys Deli


The idea was to give London a real ‘kosher style’ Jewish deli, where the meats and the mustards, breads and pastries are all made on site. Within weeks of opening at Maltby Street market, Monty’s Deli was attracting queues of people who were Instagramming the lines as much as the meat. Within five years it had grown from a one-day-a-week stall to a business with two outlets and 22 staff. Monty’s Deli restaurant opened in Hoxton street in 2017, to great fanfare. In December of that year their reuben sandwich was voted the second best dish in London by Time Out. In an ES Mag review, Grace Dent said, ‘Monty’s Deli in Hoxton is now firmly on the list of places I love.’ In the Sunday Times, Marina O’Loughlin called it, ‘A wonderful homage to the Jewish delis of New York: a Hoxton version of Katz’s.’ Jay Rayner, in the Observer, said it was ‘Excellent.’ And in his Financial Times review, Tim Hayward wrote that Monty’s Deli was, ‘clearly delighting a lot of contemporary locals… If the Jewish tradition has anything to do with a hospitable welcome, attention to detail and, ultimately, superb food, then they’re doing very well.’ By the winter of 2019, Monty’s Deli had three successful sites across London serving up the handmade meats mustards and breads in highly stacked hot sandwiches, and sumptuously stuffed bagels. However, when the pandemic hit and lockdown came into effect in March 2020, Monty’s moved online. Since then, the Monty’s name has continued to grow in stature and in September 2020 a collaboration was announced with Gail’s bakery providing the pastrami for their ‘reuben toastie’ in all 63 of its outlets. Due to the expertise and perfectionism required, Monty’s Deli remains one of only a handful of companies producing pastrami in the UK, and remain too, confident that it’s by far the best. ‘The meats are the focus of our business, so Owen and I have spent eight years refining and honing the best recipe for pastrami – a ten day curing process, the spice rub, the time taken to dry the meat before its smoked over oak logs then steamed. And the best for salt beef too, researching and perfecting things like the brine percentage and flavours to incorporate into the meat. It’s that kind of attention to detail that’s made us the best in our field. For us, salt beef and pastrami are not just sandwich fillings, they’re an obsession.’

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