Bread Ahead Bakery & School
Through the glass front of Bread Ahead Bakery on Cathedral Street, you can watch Matthew Jones and his expert bakers hard at work creating exceptional sourdough breads and sweet treats.
One of the most popular recipes on our website is the Bread Ahead team’s foolproof guide to making the simplest of no-knead sourdoughs from scratch.
Camille
At the acclaimed Camille restaurant, chef Elliot Hashtroudi’s ever-changing menu explores the rich tapestry of French regional cuisine, using seasonal British ingredients.
Elliot sat down to talk to us about his experiences exploring France, his love of British seafood, and the unlikely appeal of grilled cow’s udder.
The Gated Garden
Run by experienced florist Sharon Crane, The Gated Garden brightens Three Crown Square with its colourful array of flowers, plants and beautiful garden ornaments.
Sharon spoke to Ed Smith about her floristry scissors, secateurs and strimmers – the essential tools needed to make a perfect bouquet.
Elliot’s
Small plates restaurant Elliot’s reflects the breadth and beauty of British seasonal produce in a menu of simple, flavoursome dishes, many of them cooked over a wood-fired grill.
Elliot’s inventive wine list showcases a diverse selection of wines sourced from vineyards that grow organically or biodynamically, including some superb natural wines.
Joli
Named after the word for ‘joy’ in chef Salina Khairunnisa’s regional Baba Malay dialect, the Joli stall in the Borough Market Kitchen specialises in traditional Malaysian clay pot cooking.
Salina appeared on the Borough Talks podcast chatting about cultural authenticity, the importance of quality ingredients and the enduring appeal of street food.
Kappacasein
Kappacasein cooks up raclette and toasted cheese sandwiches filled with owner Bill Oglethorpe’s Bermondsey-made cheeses. The stand also sells those same cheeses to take home.
Bill was one of the Borough Market cheesemongers who spoke to Tomé Morrissy-Swan about the joys of cooking with cheese – perfect February comfort food.
Olivier’s Bakery
French pastry chef and baker Olivier Favrel produces beautiful breads, cakes and pastries in his nearby bakery and brings them to the Market fresh each morning.
In our book, Borough Market: The Knowledge, Olivier explained why baking proper bread is a slow, hands-on process for which no shortcuts exist.
Rambutan
Rambutan, chef Cynthia Shanmugalingam’s critically acclaimed debut restaurant, serves up colourful, flavour-packed Sri Lankan dishes inspired by her Tamil roots.
Cynthia shared her recipe for a distinctively light and restorative Sri Lankan dal, made with coconut milk, kale and the warm, vanilla flavour of pandan leaf.
Raya
Run by Bangkok native Worawan Komann, Raya sells a wide range of Southeast Asian store cupboard ingredients and fresh produce, with an emphasis on quality and ethical sourcing.
Her incredibly good green curry paste is the flavour hero in Gurdeep Loyal’s recipe for a crowd-pleasing fish pie – a surprising fusion of Lancashire and Thailand.
We Juice It
Found in the Green Market, the We Juice It stall produces a menu of fresh juices made with carrot, apple, ginger and a range of seasonal fruits.
The juices are squeezed fresh on site every day and the menu includes both cold drinks and the kind of zingy hot juices perfect for a February morning.
