About Samantha Glover,
Owner, Head Cheesemonger & Champion of Good Eating

For Samantha Glover, affectionately known by her family and friends as Sam, food is a love language. At the helm of Pork Ewe Deli in Newcastle, NSW, Sam has built more than just a providore. She has cultivated a vibrant community hub where stories are swapped and connections are forged over a shared joy of fine food.

Growing up in a traditional household, Sam’s culinary curiosity started early, notoriously driving her mum crazy by demanding more flavour. When an Italian neighbour offered authentic Parmigiano, her family ran from the pungent cheese, but a young Sam ran straight toward it. Her appreciation for heartfelt cooking was nurtured in the warm farmhouse kitchens of her grandmother and her cake-shop-owning great-aunt, where traditional roasts, bubble and squeak, and magical Dolly Varden cakes were staples.

As a teenager, a remarkably simple salad at an Italian friend’s house taught her a vital lesson. When her attempt to recreate it at home with standard vegetable oil and white vinegar fell flat, she realised a core truth that guides her today: quality ingredients change everything. 

An Associate Diploma of Hospitality at the University of Queensland ignited her professional spark, including rigorous kitchen and restaurant training. She soon met her husband, Simon, and together they worked across the country in food, hospitality & tourism. During a 12-month backpacking honeymoon, the pursuit of exceptional food and wine in Europe dictated their itinerary over traditional tourist sights. 

Settling in the Hunter Valley to raise a family, her culinary passion deepened through a thriving veggie patch, an ever-expanding cookbook collection, and a newfound love for local wine.

Fulfilling a long-held dream, Sam took over Pork Ewe Deli in 2017. Driven by a deep respect for artisan craftsmanship and a desire to legitimise her expertise, she earned certification from the UK's Academy of Cheese. Taking it a step further, she travelled to the prestigious Mons Formation outside Lyon, France. Among an exclusive annual cohort of just 30 students, Sam made history as the first person to complete three weeks of intensive training in one go, mastering centuries-old cheesemongering techniques & understanding the history & provenance of French cheese. Her passion for the region is so contagious that she plans to lead a tour back to Mons in 2027. 

Today, Samantha leverages this extensive international knowledge to curate exceptional offerings, but her ultimate priority is genuine human connection. For Samantha, breaking bread is a profound expression of care. Cultivating relationships with her customers and discovering exactly what they are cooking and who they will be serving is paramount to her service philosophy. 

Pork Ewe Deli operates not just as a providore, but as her open table, where global expertise is dedicated to helping the community create meaningful, shared moments.