Skip to Content
awardbikeborough-icon-lockup-shavenborough-icon-lockupbuscarcaret-hollowcaretclock-4cogconnected-nodesemailfacebook-tilefacebookflag-moonhandshakeinstagram-tileinstagramleafletterlightbulblinkedin-2linkedin-tilelinkedinlocationmagnifying-glass-thickmagnifying-glassmappinterestpodcastprintredditspotify-tilestarpintiktok-tiletiktoktraintwitterw3wwheelchairx-tile

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

See more

Hero worship

Gurdeep Loyal on his ‘flavour heroes’: the store cupboard staples he relies on to add an instant punch of flavour to his cooking
Volunteers at Sitopia Farm in Greenwich

Food for thought: reconnecting with food

Urban farmer Chloë Dunnett answers our question: could we all benefit from being more connected to the source of our food?
Shoppers at a market stall

Food for thought: markets vs supermarkets

Professional chef Camille Aubert answers our question: what can markets offer that supermarkets can’t?
Aperitivo from Brindisa

Golden hour

How the continental ritual of aperitivo, with its drinks, snacks and conversation, provides a welcome moment of pause and connection
Michael Finnerty of Mons Cheesemongers

Among the cheesemongers

Author and cheesemonger Michael Finnerty on friendship, pride and healthy competition within the Borough Market community

A basket full of victoria plums

Land of plenty

Kathy Slack on why seasonal produce gluts are so exciting and the preservation techniques we can use to prolong them

A taste of home

Street food traders on how dishes that reflect their roots have found a home away from home at Borough Market
An illustration of Cynthia Shanmugalingam's fire-cooked pepper pork neck

Cynthia’s pepper pork neck

Cynthia Shanmugalingam, chef-owner of Rambutan, on her favourite fire-cooked dish

An illustration of David Carter's charred squid skewer

David’s charred squid skewer

David Carter, the restaurateur behind OMA and AGORA, on his favourite fire-cooked dish

An illustration of Nick Willoughby's fire-cooked jambalaya

Nick’s jambalaya

Nick Willoughby, founder of The Black Pig, on his favourite fire-cooked dish

Radishes and lettuces on a Borough Market stall

Crunch time

Ed Smith sets out to uncover the secrets of the perfect salad

Borough Market guides

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