Baileys Cheese and Charcuterie opens in Blackpool town centre
Baileys Cheese and Charcuterie opens in Blackpool Centre they proudly support local producers with our selection of spirits, including Fairhams Gin from Penwortham, Wild Fox Gin from Goosnargh, and Bankhall Whisky from Blackpool. We also boast an extensive range of real ales, spirits, and draught beers.
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00:00So what initially drew you to Blackpool to set up this business?
00:04Well, it wasn't this business that got us to Blackpool, we moved from Scotland to here to open an Airbnb.
00:12Alright, okay.
00:14Which we've still got, which is on Hornby Road.
00:16The hotel, yeah, we've got a hotel on Hornby Road, so that's where we came to Blackpool.
00:20But we've had, we had in Scotland, we have a delicatessen for seven years.
00:26So we've done all this before.
00:28This is one of the reasons why we've done it again, because we wanted to come back and do it for Blackpool.
00:34Because there's no delicatessen, there was one 30 years ago.
00:38Yeah, I believe so, but Cleveland.
00:40And it closed, I think the gentleman retired.
00:42So we've kind of...
00:44You've got booze, but the things we stock, you don't see in booze.
00:48Right, yeah.
00:50So we've kind of brought something back to Blackpool.
00:52Yeah. Whereabouts in Scotland?
00:54A place called Fourflag, which is halfway between Dundee and Aberdeen.
01:00Alright, okay. What was the name of the...
01:02Springer's Delicatessence and Coffee Lounge.
01:06Alright, okay, perfect.
01:08So you said this business sells stuff you won't get in other places.
01:14What kind of stuff is that? What kind of products do you have on the menu?
01:18Well, we have an extensive food menu for people to sit in.
01:22So we've got cheeseboards and so forth, if you're in the fridge behind me.
01:28But we've got chilli sauces, including a Kellar No Reaper hot sauce.
01:34There's extra virgin olive oil flavoured ones.
01:40Kalamata olives in jars.
01:42We've got them once on the counter as well.
01:46There's biscuits stuffed with cheese.
01:48There's nice wines, nice gins, nice rums.
01:54So everything that's in here...
01:56We've got a gin company from Preston, so it's quite local.
02:00We've got one from Gooseney near Garstang.
02:04Alright. What are the names of those?
02:06You've got Farnham's, which is the one from Preston.
02:10And you've got Wilcox from Gooseney.
02:12Alright.
02:14And then we also stock the Bankole whisky ring, which is distilled in Blackpool.
02:20Alright, okay.
02:22Again, everything that's in here, you can't buy it in the supermarket.
02:26That's the rule we've gone down.
02:28There's some items you can buy.
02:30Now and again, Booth have put some items in that we didn't realise.
02:34But yeah, I'd say 95% of it you can't get in the supermarket.
02:39So that's what makes this business stand out.
02:41So we buy it off little artisan companies that are starting out and want to build and stuff like that.
02:47And that's the rule we're going to go down.
02:49Plus we want to try and keep everything local as much as we can.
02:53Like a lot of the cheese range and all that is all local.
02:57Like the veg company we use, that's local as well.
03:01Yeah.
03:03All local produce.
03:05How have you found Blackpool so far with the B&B and with the business so far?
03:13Well, business with the B&B this year has been very slow.
03:17It has.
03:19It's our first day opening. We've been fairly busy this morning.
03:23Have you had much of a positive or negative reaction on social media when you've been advertising?
03:32Yeah, everybody on social media seems happy. It's something people probably want.
03:37So that's just all the users.
03:41So you've got the event on the Monday.
03:45We are having lots of people together.
03:47That's a VIP evening, yeah.
03:49That's from 6 o'clock.
03:51We've sent all invites out to council and everywhere.
03:56So we're going to be launching then.
03:59This is like a soft opening.
04:01To get on us feet and stuff.
04:03It's like the menu is in, but it's not the full menu.
04:08We've got bits we haven't, we're still waiting for stock to come in.
04:12So, for suppliers and stuff.
04:15So, but yeah.
04:17Does this differ in any way from what you had in Scotland?
04:24Maybe the way you're doing things or the kind of product?
04:26Different products, obviously, you're sending a lot of this local.
04:29It's different products and we didn't have a bar in Scotland.
04:34Right, okay.
04:35So that's one of the differences.
04:37And we've gone down the moor road this time of really nice artisan products and stuff now.
04:43But, again.
04:45The area we've got is a lot bigger here than it may have in Scotland.
04:49Because it was about that, over there.
04:52Yeah, where this is massive now.
04:54You know, and this is one of the reasons.
04:56We've put a lot of thought into it.
04:58Been doing a lot of research.
05:01Been going to delis and delis with bars in.
05:04And all sorts to do research.
05:06So, we've kind of put our own touch on it now.
05:10Yeah, so you said you've got, there's a sort of opening today.
05:13You've got the VIP on Monday.
05:15What will success look like for the business?
05:17Like, within its first month, you say?
05:21I would just hope people come and use it, really.
05:24That's the biggest hope, yeah.
05:26Go and draw people in.
05:27Yeah, that's the biggest thing we want now.
05:29You know, for people to start coming in and stuff.
05:31We're open until 10 o'clock on Thursdays and Saturdays.
05:33And through the week we shut at 6.
05:36When most coffee shops shut, around 3 o'clock.
05:39We are going to start introducing little bits of stuff at night.
05:42Like, if you, say you get little bits of tapas and stuff.
05:45So if you go to like a bar or something like that.
05:47And you don't want a big massive meal.
05:49They can come in and they can have like three tapas or something and a glass of wine.
05:53It's a bit like Spain.
05:55It's the sort of thing we're going to work with and do slowly.
05:57Yeah, yeah.
05:58So it's just giving people a lot more different options.
06:00Yeah.
06:01Do you have any future plans?
06:04Anything you'd like to implement that maybe you haven't at the moment?
06:06Not at the moment.
06:08See how this goes.
06:10And then maybe in the future, I don't know.
06:12See what happens.
06:13I honestly don't know.
06:14Maybe expand it on one or somewhere else.
06:16Yeah.
06:17Maybe in London.
06:18In London?
06:19Yeah.
06:20Maybe, yeah.
06:21See how it goes.
06:22Off the back of this, we might do something else.
06:24Like David says, open another one.
06:26So, basically, yeah.
06:28So.
06:31Yeah.
06:34You said the B&B that you also run is being closed.
06:41Do you have any kind of particular reason why that is?
06:45Because obviously that's a big touristy place.
06:47A lot of tourists this year are day tripping.
06:51It's not just us.
06:52It's all the hotels.
06:54It's like all these big massive hotels on the front.
06:57No disrespect to them.
06:58They're offering deals.
07:02And it's all inclusive.
07:04Like you can go to Spain or something like that.
07:08So this is.
07:09You get bookings, but it's very, very slow.
07:12Right.
07:13Really, really slow.
07:15You know.
07:16But, yeah.
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