Traders of the month: May
Agora
Inspired by the buzzing street markets and eateries of Athens, Agora is the lively, casual sister to the more refined upstairs restaurant Omá.
David Carter, the restauranteur behind Agora and Omá, sat down to talk to us about the food cultures of Greece, the unique atmosphere of markets and the appeal of cooking over fire.
Alpine Deli
The cured meats sold at Thea Wunderer’s Alpine Deli hail from South Tyrol, a mountainous region in the far north of Italy with deep cultural and culinary ties to Austria and Switzerland.
Thea appeared on the Borough Talks podcast to talk about the unique food culture of South Tyrol, her love of market trading, and her advice for anyone starting a specialist food business..
Applebee’s
Applebee’s, Borough’s long-established family-run seafood restaurant, recently relaunched with a stylish new look and a fresh new menu, to rave reviews.
Jack Applebee talked to us about sourcing directly from fisheries, working with family, and finding the balance between classics and creativity.
Bath Soft Cheese Co
In May, Bath Soft Cheese Co’s Park Farm is covered with lush green pastures – great for the cows and for the cheesemakers who get to work with their flavour-rich milk.
We paid a visit to the farm to see for ourselves how Hugh Padfield and his team approach the art of cheesemaking.
The Free From Bakehouse
May is Coeliac Awareness Month, which aims to reach people living with undiagnosed coeliac disease and guide them on the road to recovery through a gluten-free diet
As Caroline Aherne’s The Free From Bakehouse proves, that doesn’t have to mean a joy-free diet. In this extract from our book, Borough Market: The Knowledge, Caroline shared a list of her go-to gluten-free grains.
From Field and Flower
From Field and Flower sells amazing honeys from all over the world, each of which offers a clear expression of the place that produces it.
A few years ago, we paid a visit to an apiary on the Swedish coast to meet one of the beekeepers who supply the stand and learn about the magic of single-variety honey.
Hook & Son
The organic, unpasteurised dairy products produced by Hook & Son at their small farm on the edge of the Pevensey Levels in Sussex abound with flavour as spring reaches full bloom.
The stand’s owner Steve Hook spoke with us about the benefits and challenges of producing unpasteurised milk.
Shuk
Meaning ‘street market’ in Hebrew, Shuk was born of founders Richard Littman and Mark Jankel’s desire to share the dishes of their Tel Aviv childhoods.
Mark shared with us one of the simplest slow-cooked lamb recipes imaginable – maximum reward for minimal effort.
Brindisa Kitchen Bar
Part of the Borough Market Kitchen, Brindisa Kitchen Bar seeks to recreate the food and atmosphere of one of Spain’s lively market bars, offering fast, flavourful tapas at its counter seating.
Flori Porja, Brindisa’s head chef, shared a typically appealing recipe for a tapas dish of fried goat’s cheese with beetroot crisps.
Taste Croatia
As Croatians celebrate their Statehood Day on 30th May, this is as good a time as any to explore the country’s stunningly diverse cuisine, reflected in the offering at Taste Croatia.
Among the stand’s most revered products is Paški sir, Croatia’s most famous cheese. We set out to find out what makes it so special.
