Blog

Read some of the compelling stories behind the Market’s produce and take inspiration from an impressive cast of traders, campaigners and food writers

Q&A: Elliot Hashtroudi

The head chef of Camille on regional French cuisine, British seafood, and the unlikely appeal of grilled cow’s udder

Light entertainment

Borough Market’s South Asian diaspora on the food and rituals of Diwali, the annual festival of lights

The Nana Fanny's stall at Borough Market

A family affair

The family behind the Nana Fanny’s street food stall share their thoughts on salt beef, comfort food and the cultural importance of Jewish culinary traditions

Game mode

StandfirstDarren Brown of Shellseekers Fish & Game on the sustainability and ethics of hunting, and why buying venison helps us “eat our problems”

Q&A: Richard Bramble

Homewares designer Richard Bramble on art, functionality, and the potential offered by his move to an indoor stand

The quality of Mersea

Tom Haward of Richard Haward’s Oysters on cultivating oysters on Mersea Island, the difference between natives and rocks, and why interest in these briny bivalves is starting to soar

A selection of jams and pickles made with Borough Market ingredients

Gluts and glory

Borough traders share their tips for preserving the Market’s glorious abundance of summer produce

Fresh peas, Turkish lamb, spicy sardines

Alex Praag, Borough’s Operations Manager, on the ingredients of a perfect summer

A Rake’s progress

Richard Dinwoodie and Mike Hill, co-founders of The Rake, celebrate the 18th birthday of their very special beer bar

Stone fruits, rhubarb gimlets, Hong Kong toasties

Lucy Charles, Borough’s Director of Operations, on the ingredients of a perfect summer

Pickled courgettes, elderflower syrup, green herb salsa

Zeenat Anjari, Borough’s Trader Development Manager, on the ingredients of a perfect summer

Borough Market guides

Explore our free, downloadable digital collections of recipes, articles and advice