Stockport Provisions is one of those ideas that feels obvious the moment you see it — a proper deli built on great sourcing, serious knowledge and a love of doing things the right way. It’s the first collaboration between Craig (co-founder of much-loved Reddish bar Reddish Ale) and Harrison, a sommelier-turned-chef whose CV includes time at Ancoats favourite Flawd. Between them, they know their way around flavour.
Set within the ever-evolving Stockport Market, the stall focuses on exceptional produce from local farms and trusted suppliers, with shelves stacked full of fine cheeses, carefully sourced meats and bottles worth lingering over. Alongside the buying-in, there’s plenty of making too — house patés, pickles and deli staples that elevate this beyond a grab-and-go setup.
It works just as well whether you’re planning a generous cheeseboard, building a last-minute dinner spread, or simply popping by for a recommendation and something tasty you hadn’t planned on buying. The advice is part of the appeal here — knowledgeable without being preachy, and always led by what actually tastes good.
There’s a natural fit with the wider market community too, sitting comfortably in that sweet spot where old-school market culture meets a more modern way of eating and drinking.
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