Some stallholders come to the market every week, some most weeks & others fortnightly; on top of this we regularly have guest traders. For the lowdown & full list of everyone coming this Sunday please see here.
Perry Court farm
Using a classic rotation system, Martin & Heidi Fermor grow a huge range of fruit & veg on their farm between Ashford & Canterbury. This is some of the best, and best value, produce available in London. This Autumn they’re bringing at least 6 or 7 lesser-known apple & pear varieties each week.
The Pie Station
Alan the master Scots pie man makes quiches, meat pies, veggie pies, sausage rolls, pasties, and delicious puddings including fruit tarts & crumbles. All this uses the ingredients he buys from friends at the markets. He brings along two ovens: one for baking the pies fresh and another for keeping some of them warm during the day. Hot sausage rolls are the local favourite.
Growing biodynamically on just 3 acres of land in Cambridgeshire, Tyler Cotton of Dynamic Organics is the epitome of the small scale producer that farmers markets are here to support. When the season’s right he can offer a huge variety of produce that’s as fresh as any available. Embedded within the biodynamic ethos is a care for the environment, and all packinging is compostable and reusable.
Timothy Charge Honey
Timothy Charge the urban beekeeper has hives in two locations: on the Tottenham marshes, and further North in Upshire, just beyond the M25. All of his honey is delicious: unheated and unfiltered, its flavour and texture changes according to the particular crop.
Shumei Natural Agriculture
Japanese charity Shumei seek to live in a world “free of sickness, poverty, and discord”. One of their principle beliefs is in eating food that has been produced naturally, with minimum human intervention and without artificial or animal additives. From their home farm in Wiltshire they bring up fabulous greens and root vegetables, with foreign items such as olive oil sourced from similarly-minded producers around the world.
Meat from free-range, naturally reared animals, all classic cuts & many different flavours of sausage. Clive & Debs also bring the best jams, honey, chutneys, & curds from around Romney Marsh, and local butter too.
Marco's Italian Cheese & Cured Meat
Marco Florio sources from all over Italy, bringing both classic (including the best Parmigiano & Nduja) and obscure products. Even more special, however, is his particular relationship with the artisan cheesemakers of his native Piedmont. Many of these are younger producers returning to near-forgotten traditions, resulting in cheese which is limited in supply but fantastic in quality.
Une Normande a Londres
A rather overwhelming selection of French products, specializing in cheese and charcuterie but also including speciality mustard, honey and other items of the classic epicerie. This is brought over each week by the brothers Franck & Yann Leblais who source directly from the producers of Northern France.
Pao Liu makes an innovative vegan kind of Kimchi where the traditional fish sauce is replaced by wakame seaweed. You’ll also find several different flavours of sauerkraut, hot chili sauces, and bottles of fragrant/fizzy water kefir.
The Koji Fermentaria
Koji is the mystic key ingredient in almost all of the Japanese foods we know and love here in England: Miso, soy sauce, tamari and Saké included. The cultivation of this rare form of bacteria is complex and painstaking, and Haruko Uchishiba (one half of TKF) is one of the very few to have mastered it in this country. At their stall, the koji-based sauces and condiments are showcased as part of delicious Japanese meals, freshly prepared by top chef Mizue Kanazawa.
Bread by Bike
Andy Strang’s bread is already well known around here: you can always find it in the Deli at 80 on Stroud Green road, among other places. He has recently opened a proper bakery café around Tufnell park, but he’ll bring his full range back here every week: sourdough loaves, baguettes, cinnamon buns, and whatever else he turns his mind to…
Dave Paull is a 3rd generation Somerset dairy farmer, keeping a small herd of Guernsey cows that produce perhaps the creamiest milk available. The unpasteurized Guernsey milk is golden in colour due to the breed’s inefficiency to digest the beta carotene in the grass and forage. This also makes it silkier, thicker and more delicious than standard milk in a way that is hard to describe. The cows are pampered & the farm is kept in a traditional & sustainable manner; they are awaiting their organic certification. To our market Dave delivers Dave his famous live yoghurt, including delicious natural fruit yoghurt in for flavours.
Another of the Channel island breeds of dairy cow is the Jersey, a famously docile & loving creature giving creamy milk, slightly sweeter than that of the Hurdlebrook guernsey cows, and no less rich. Simon & Kate Oakley have a small farm outside North Brewham, Somerset, where they keep about 12 cows milking at any one time.
update: raw milk is now available to order for collection at the market each week. Simply write to firstname.lastname@example.org by Thursday telling us how many bottles you'd like and your phone number. We'll save them for you!
The Old Chapel Fudge Company
In spite of his company’s name, Glaswegian-born John is at pains to stress that what he makes is in fact the authentic Scottish Tablet, an altogether crumblier confection than fudge made using just three ingredients. He is a perfectionist and also adventurous when it comes to recipes: one of the 30 varieties he makes uses essence of lavender from his own garden.
Gemma Calia & her sister Leana are masters of the free-from, bringing to the market a host of goodies that are either vegan, gluten-free, or both, all freshly made in their N7 kitchen. Sweet or savoury: scotch eggs, choux buns, pizza slices, banana cake, and - most popular of all - the wonderful doughnuts.
In her quest for the perfect chocolate brownie, Triska (the founder of Mokaya) was over a year in baking, testing & refining recipes before bringing her creations to Stroud Green. With various different flavours available, including the classic dark chocolate, a hazelnut praline, and a salted caramel, the Mokaya brownies are fudgey, chewy, and rich without being overly sweet. Triska uses the same single-origin Madagascan dark chocolate to make decadent truffles. Mokaya is a new company and the passionate care for quality behind every product is really inspiring!
Smy Goodness (back soon)
Emmerline Smy is an expert in many things besides preserves - she hosts regular podcasts, caters for events, writes about the history of food and has run cooking demonstrations at some of the country's biggest festivals. All this passion and expertise is distilled into the glass jars that you can see at her market stall: curds, jams, pickles, jellies and chutneys all bursting with colour and natural flavour.
A Portuguese Love Affair (away currently)
Famous for their amazing and award-winning pasteis de nata, this special food shop brings many Portuguese delicacies and pastries to the market, both sweet and savoury. Diana Neto, pastry chef par excellence, makes every item by hand each morning, combining patient craft with an imaginative vision.