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

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: 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: 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: 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

In the name of the father

To mark Father’s Day, we asked three second-generation traders to tell us what it’s like working with their dads

On the sauce: roasting tin & frying pan

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

Cupboard love: preserved lemons

Ed Smith on why a jar of preserved lemons is an essential component of his kitchen cupboard

Shell shock

Thom Eagle on how the bold flavours of brown crab provide the basis for an adventurous style of cooking

The spice series: sumac & saffron

Ed Smith takes an in-depth look at sumac and saffron

Borough Market platters: asparagus & smoked salmon

Ed Smith shares his tips on food to feed friends, family and self with minimal effort

Borough Market guides

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

Edible Histories: the tomato

Sunday lunch specials: hot smoked trout

Sunday lunch specials: noix de Grenoble walnuts

Sunday lunch specials: British lop pork loin

Sunday lunch specials: herb-fed chicken

In the name of the father

On the sauce: roasting tin & frying pan

Cupboard love: preserved lemons

Shell shock

The spice series: sumac & saffron

Borough Market platters: asparagus & smoked salmon

Borough Market guides

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