
Fish tales: part two
Luke Mackay on his fascination with the anchovy, its many forms and myriad culinary uses
Monday | 10:00 - 17:00 | Limited Market |
Tuesday | 10:00 - 17:00 | Limited Market |
Wednesday | 10:00 - 17:00 | Full Market |
Thursday | 10:00 - 17:00 | Full Market |
Friday | 10:00 - 18:00 | Full Market |
Saturday | 08:00 - 17:00 | Full Market |
Sunday | 10:00 - 16:00 | Market Closed |
Luke Mackay on his fascination with the anchovy, its many forms and myriad culinary uses
How Britain’s oldest pedigree pig breed was saved from extinction
A traditional cloth-bound West Country cheese from Trethowan’s Dairy
Paul Wheeler of the eponymous greengrocers on making the most of the blood orange season
Danilo Manco on the simple but highly demanding art of making extra virgin olive oil