Parlourmentary is a new cheese and charcuterie, retail and production outlet due to open this weekend on thriving Southbourne Grove. The timing couldn't be better it gives us locals the perfect opportunity to shop for all those Christmas treats.
Hidden behind the ugly facade of an old funeral directors was a decorative shop frontage, that is now the latest acquisition of James Fowler.
James already well respected in area for being the proud owner of two award winning restaurants 'The Larder House' and 'Terrior Tapas', recognised the potential in the little shop and set on a mission to return the frontage to its former beauty and give it a new lease of life.
If his previous cheese stall outside the 'Larder House' is anything to go by the people of Southbourne and the surrounding area will be spoilt for choice. However, don't expect the usual style of cheese and charcuterie shop, the neon lights, serving hatch and tickets machine hint at something very different.
Teaming up with multi award winning curing company 'A Pinch of Salt Curing Co' there will also be some british charcuterie to give the Spanish a run for their money.
The current range consists of :
12 & 18 month old air-dried Karma Ham
Red Wine Salami
Hampshire Rolled Pancetta
I love the fact that all of these products are created using local small holdings and pedigree pig farmers in the New Forest and Hampshire.
Southbourne really has become a destination for food and drink and I'm pleased to say the addition of this new shop will give shoppers the opportunity to buy quality cheese and charcuterie without having to venture into a supermarket. That's not all though, James tells me that in time, there will be a cheese production room where they will be making their own cheese, pop up events where industry experts will be invited to share their knowledge, as well as a small drinking area.
The current lifestyle of shoppers has been taken into account with the shop opening a little later than the norm and staying open until 7pm to allow for people to shop after work.
I've been watching the transformation with great interest and can't wait to see it open on 7th December.