Monty’s Deli, purveyors of London’s finest reuben and outstanding sandwich shop, will leave its Hoxton Street home at the end of this month. An announcement posted on Instagram today reveals that the last day of trading for the east London deli, founded by Mark Ogus and Owen Barratt as a market stall in 2013, will be Sunday 28 July.
The announcement promises that “we will continue to trade in Spitalfields and Victoria,” and also teases “exciting projects for the summer.”
Monty’s opened on Hoxton Street in 2017 after a crowdfunding campaign, before opening its concession at Spitalfields Market’s ‘The Kitchens’ in January 2018. It subsequently raised £150,000 to fund expansion into Market Halls Victoria, and, eventually, a ‘luxe’ new site in the West End. That as yet unopened site, said by Barratt to feature “marble counters, smoked fish, and champagne,” is understood not to be connected with the imminent opening of Market Halls West End.
View this post on Instagram
Hello friends, we are truly sorry to announce we are leaving Hoxton street at the end of July and our last day of trading there will be Sunday 28th. We will continue to trade in Spitalfields and Victoria exclusively from then on. We do have some exciting projects for the summer that are in the works and we will be announcing them soon. In the meantime we hope that lots of you will be able to make it over to Hoxton for one last goodbye over the next few weeks. X
Ogus said of Monty’s before opening the Hoxton Street site that, “The idea was to give London something it had been lacking for a very long time; a real ‘kosher style’ Jewish deli, where the meats and the mustards, breads and pastries are all made on site. This place would hold all the secret recipes that make a great deli.” It has certainly succeeded, with its salt beef, sandwiches, latkes, and brunches earning it a place in the hearts of many in the capital.
Ogus and Barratt have issued Eater the following statement:
We want to focus on the market operation side of the business as those are the successful parts of what we do and the offering in a restaurant setting doesn’t work for us.
It was a difficult but necessary decision and we are looking forward to two very exciting collaborations slated for later in the summer that we hope to announce soon.