Market produce brought to life in a two-month pop-up restaurant (ending in March 2017) at 1 Cathedral Street, in collaboration with Cuisson
It has often been said that Borough Market is like the ultimate larder: every chef’s dream selection of ingredients, all in one place, sold directly by producers or sourced by expert suppliers. Now, a team of chefs will be putting this suggestion to the test as part of an exciting new project: the opening of a pop-up restaurant, presented in collaboration with Cuisson. Known as Borough Plates, this two-month pop-up at 1 Cathedral Street—a big, bright 19th century building once occupied by the Market’s trustees—will offer diners the chance to experience Borough Market’s produce being brought to life by skilled professionals.
The brief for the Borough Plates chefs is a simple one: work with the traders to identify the very finest seasonal ingredients, then present them in a series of simple, characterful dishes which show them off to their very best advantage for lunch and dinner. The menu of around 10 small plates, each of them costing between £6 and £16, will evolve throughout the two-month residency, allowing dozens of products their moment in the spotlight.
—Pork rillette, pickled russet apples, apple gel (sourced from The French Comte, Chegworth Valley, Olivier’s Bakery)
—Blood sausage, poached egg, salt and pepper lardo, pickled mushrooms, bacon jam (The Ginger Pig)
—Salt baked celeriac, soused radish, beaufort cheese, walnut and sage pesto (Turnips, Mons Cheesemongers)
—Baked dover sole meuniere, Jerusalem artichoke, braised gem lettuce (Sussex Fish)
—Raw milk panna cotta, spiced & caramelised pear, pink pepper meringue (Hook & Son, Turnips)
Each week, one or two profiled traders will see their produce featuring in several different dishes, and these traders will appear at Borough Plates to talk to the diners about their work. The chefs, too, will be highly engaged with customers—assisting with service and taking time to discuss the sourcing of the ingredients and the techniques used in their assembly.
Founded by Paul Hannagen, who made his name as the head chef at Bermondsey’s much-missed Zucca restaurant, Cuisson has built a reputation for its supper clubs, pop-ups, event catering and private dining. At Borough Plates, the Cuisson team will be joined by a cast of guest chefs from some of London’s most interesting restaurants, who will lend their personal stamp to that week’s menu.
Bookings can be made for parties of six or more by emailing firstname.lastname@example.org. Smaller group sizes are walk-in only.
Tuesday to Saturday: noon-10pm
1 Cathedral Street, London, SE1 9AL
The restaurant is located at the edge of the Market, on the corner of Cathedral Street and Winchester Walk, just beyond the Bread Ahead bakery.