Elsey & Bent

Beautifully displayed fruit and vegetables

“GARY VOIGHT STARTED WORKING AT THE MARKET MORE THAN 35 YEARS AGO”

Gary Voight, the man behind Elsey & Bent, started working at the Market more than 35 years ago on his father’s fruit and veg stall. He’s been trading here ever since. His years of experience in sourcing, combined with a traditional sense of quality and value, mean customers are sure to find an excellent selection of seasonal produce in this colourful corner of the Market.

Three Crown Square

Trades on

Three Crown Square map

Recipes

Asparagus & pea tortellini

Asparagus, paneer & mango salad with pistachio chutney

Asparagus, paneer & mango salad with pistachio chutney

Gurnard peperonata stew

Jollof spiced guinea fowl

Jollof spiced guinea fowl

Lamb with wild garlic & Jersey royals

Lamb with wild garlic & Jersey royals

Rabbit, lentils & parsley

Rabbit, lentils & parsley

Tatar shurpa

Tian

Vinaigrette potatoes with capers & shallots

Vinaigrette potatoes with capers & shallots

Carottes rapees celeriac remoulade

Carottes râpées & celeriac remoulade

Fennel & manzanilla judión beans with mojama

Turmeric chicken with white kimchi & chilli green beans

Summer pudding

Summer fruit & rosewater lollies

Wild garlic & purple sprouting broccoli pesto pasta

Wild garlic & purple sprouting broccoli pesto pasta

Barbecued barrel of hake with rosemary & garlic

Barbecued barrel of hake with rosemary & garlic

Bubble & squeak

Bubble & squeak

Honey & rosemary lemonade

Honey & rosemary lemonade

Garlic-sautéed new potatoes with saffron mayonnaise

Garlic-sautéed new potatoes with saffron mayonnaise

Radish & pink peppercorn salad

Radish & pink peppercorn salad

New potatoes with pickled samphire & sorrel

Poached sea trout with mint & watercress sauce

Prawn ‘sizzle’ with bay & fennel

Grenadine

Fresh date & roast cauliflower salad

Fifteen-minute flourless chocolate banana muffins

Garlic & onion fried rice, sambal & mashed avocado

Middle Eastern vegan vegetable traybake

Coriander cabbage slaw

Duck wellington & roast potatoes

Kohlrabi, sorrel, radish & chicory salad

Red cabbage, beetroot & date salad

Roast winter vegetables with pistachio pesto & white beans

Braised beef cheeks & cauliflower puree

Chicken, pumpkin & black bean tamale pie

Vegan gravy with port & blackcurrant jam

Mushroom & paneer samosas with garlic & chilli dip

Drunk stalker’s pie

Grilled corn in harissa mayo with feta, mint, coriander & chilli

Leek & dover sole terrine, red wine lees

Partridge & kale caesar salad

Roast plum pavlova

Quince tart

Rabbit & pig’s trotter terrine

Salmon with sorrel sauce, apple & mooli salad

Squash, black bean & sweetcorn soup

Squash, mushroom & sage tart

Wood pigeon with creamed leeks & black pudding

Beef shin & barley broth with treacle farls

Honey roast parsnip cake

Vietnamese summer rolls

Creamy strawberry & banana lollies

Not tips

Bee Wilson explores the life-changing revelation that, in defiance of the old consensus, asparagus can be cooked using methods other than boiling

Explore the Market

Find a recipe

Read our story

Browse our blog