OUR DELI | WHAT IS LOX?

OUR DELI

From generation to generation

Curing, pickling and preserving have been part of Jewish cooking for generations, and those same time-honoured methods still sit at the heart of our deli today. Inspired by the delis and appetizing stores that came before us, our range brings together the staples we grew up with and the favourites we believe belong at the heart of every table.

Our Paddington production kitchen might look a little different from our family provisions store of 1904, but the philosophy remains much the same: start with quality ingredients, make as much as you can yourself, and create food you’re proud to put on the counter. That means doing things properly, from scratch and under our own roof. All in-house, from start to finish.

So when you pick up a packet of lox, a tub of schmear, a jar of sauce or something from our deli fridge, you know exactly where it came from. Made by us in Paddington, using proper methods, quality ingredients and genuine care.

What is lox?

It’s in our name for a reason. a cornerstone of jewish deli culture. preserved and celebrated over generations.

Lox is salmon that’s been salt-cured, not smoked.

Our lox is made in house from New Zealand Ōra King salmon. Sustainably raised in tune with nature it is unlike any other salmon - so exceptional it is often referred to as “the wagyu of the sea”. Prized and renowned for its harmonious balance of sweet umami and rich, buttery texture.

Our lox is a labour of love. Cured and crusted in- house, with our signature peppery pastrami rub. We take such pride in our fish, with every piece being hand sliced by our team.

Traditionally served atop a bagel, it is best layered with schmear, tomato, capers, red onion and a generous squeeze of lemon - just as we do on our classic lox bagel in store. Or pick up a take-home pack from any of our in store delis to enjoy your way at home.