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

Edible Histories: the tomato

In an extract from his Fortnum & Mason Food & Drink Awards shortlisted book, Borough Market: Edible Histories, Mark Riddaway explores why the British spent hundreds of years ignoring the tomato

Lateral drinking: cordials & sherbets

Angela Clutton shares her tips on making creative drinks using Market produce

All or nothing

Thom Eagle on why the best approach to courgettes is to either cook them into total submission, or else leave them alone

My cherry amour

Angela Clutton on her life-long love of the oh-so-fleeting cherry season and the recent resurgence of this beautiful native fruit

On the sauce: French mother sauces

Angela Clutton navigates her way through the myriad iterations and uses of sauces

Cut & dried: French charcuterie

Ed Smith explores the distinguishing features of French cured meats

A view from the stalls: Phil Juma

Ten insights into life at Borough Market from Phil Juma of Juma Kitchen

Sunday lunch specials: hot smoked trout

The traders responsible for the hero ingredients in Angela Clutton’s new series of Sunday lunch recipes explain what makes them special

Sunday lunch specials: British lop pork loin

The traders responsible for the hero ingredients in Angela Clutton’s new series of Sunday lunch recipes explain what makes them special

Sunday lunch specials: noix de Grenoble walnuts

The traders responsible for the hero ingredients in Angela Clutton’s new series of Sunday lunch recipes explain what makes them special

Sunday lunch specials: herb-fed chicken

The traders responsible for the hero ingredients in Angela Clutton’s new series of Sunday lunch recipes explain what it is that makes them special

Borough Market guides

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

Edible Histories: the tomato

Lateral drinking: cordials & sherbets

All or nothing

My cherry amour

On the sauce: French mother sauces

Cut & dried: French charcuterie

A view from the stalls: Phil Juma

Sunday lunch specials: hot smoked trout

Sunday lunch specials: British lop pork loin

Sunday lunch specials: noix de Grenoble walnuts

Sunday lunch specials: herb-fed chicken

Borough Market guides

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