London Farmers' Markets
Cooked Local Foods
Everything from pies and soups to hand made pasta, all made using local ingredients.
There are 40 producers selling Cooked Local Foods at London Farmers' Markets:
Akiki Organics is a small holding of 12 acres in Worcestershire, farming to biodynamic standards. Their aim is to be self sufficient producing a range of products that meets the needs of their large family. When they took over the farm five years ago it was very neglected with only a few trees remaining in the orchard. With a lot of hard work they're achieving their aim of producing foods as close as possible to nature and bringing their fruit, vegetables, eggs and preserves to London for you to share.
Ambrose Sausages was originally established in 2011 to re create a 100 year old secret family sausage recipe. They have since expanded to offer a comprehensive range of quality Free Range Pork Products.From their farm, nestled in the heart of the Hampshire Countryside at Upham, they produce some exceptionally good tasting free range pork. Rare breed pigs are born, reared and spend their entire lives with them, growing naturally and slowly. Products include an array of handmade traditional & speciality sausages (created using our own freshly blended seasonings), mouth watering dry cure bacon, (full of natural, sweet flavour and with no added water),a comprehensive selection of free range pork cuts which are juicy, full of flavour with excellent crackling. Other delights include cooked Faggots, Scotch Eggs, Haslet, and Black & White Puddings.
Fred Gould and his family farm a herd of 260 Friesian cows on the edge of the Mendips in Somerset. They have been making cheese and butter from this milk for close to half a century now – the cheese has become an increasingly large part of the buisiness, and now almost all of their milk goes straight into making their traditional farmhouse Cheddar cheese, which is typically matured for at least 18 months, resulting in some fantastic flavour.
Ed Tompkins, of Boarstall Meats, farms in Brill, a village in the Aylesbury Vale, a large rural area lying immediately Northwest of London. All of their cattle and sheep graze extensively on lush pastures to ensure the finest quality meat. Ed's Limousine beef herd has won a number of awards at local agricultural shows - see the photo to the right of Ed with his prize-winning steer Rupert - a celebrity in his own right now in rural Buckinghamshire!
David and Linda Deme sold at the first London Farmers' Market - in Islington in June 1999 - and since then have not looked back. They now grow an impressive range of top and soft fruit, including a number of unusual heritage varieties. They are still best known for their fantastic apples and pears, all of which are now certified organic. Their fruit is juiced on the farm to create a fabulous range of fruit juices, including unusual flavours like apple and beetroot.
Flitteriss Park Farm
B Ward & Partners is a family run business based at Flitteriss Park Farm near Oakham in Leicestershire. James who has recently finished college is running the Farmers Markets and is very keen to offer good traditional meat direct to the public. We have a flock of 600 breeding ewes producing naturally reared lambs which, after being born inside in March and early April, are then grazed naturally on our rolling meadows. There is also a small herd of Gloucester Old Spot pigs, all fed in a traditional manner, producing 200 - 250 finished pigs per year. Gloucester Old Spot pork is some of the tastiest available. Our newest enterprise is a small herd of cattle, bought in as calves and bucket reared before being turned out to grass. These are traditional English breeds. We are always conscious that the welfare of the animals is paramount.
Fosse Meadow run a slow grown free-range Cotswold White chicken farm in Leicestershire. Their birds have plenty of grassland to run around in and are super tasty. They also bring a range of products from chicken liver pate to pasties. The boys also bring a french style rotisserie trailer to markets. Their Christmas geese, cockerels and turkeys are legendery.
Galileo Farm from Warwickshire started trading at London farmers' markets in late 2009. Their produce is such good quality that we never had any doubt they would be a resounding success with the market customers. And they were! They are a traditional mixed farm, with a wide variety of different livestock, including geese, turkeys, chickens, beef, lamb and pork - so very few bases missed! All the produce is raised on their farm by the Peckham family - Simon and Fabienne (and their children) - and the care they put into their production is clear from a brief chat with either of them. Rearing animals to the highest possible welfare standards is the absolute top priority of this farm.
Tracy Mackness first came face-to-face with a saddleback pig on a prison farm and hasn’t looked back since. She now has a herd of 300 free range saddlebacks on her farm in Brentwood, and makes a range of over 70 varieties of sausages, plus pork joints, ribs, bacon, faggots and chops.
Grasmere Farm have built up a fine reputation for themselves over many years, which has now spread far beyond the borders of Cambridgeshire. They are particularly noted for their fantastic range of sausages, which are all made from pork reared on their land and fed with meal from their on-farm watermill. Their sausages include strings of traditional English varieties, which have been augmented by an ever-increasing range of new varieties in recent times, including their fantastic and unique Salami-style cured sausage, "Grunter", as well as Bratwurst and smoked sausages.
Greens of Glastonbury
Lloyd Green, of Greens of Glastonbury, produces some of the best real Somerset Cheddar you can find. His organically-certified herd of cows roam the foot of the Glastonbury Tor. In addition to Cheddar, he brings their hand-made Double Gloucester cheese, which is truly the real deal! Also look out for hand-churned farmhouse butter.
Hand Picked Shellfish Company Ltd
Matt and Steve (aka The Handpicked Shellfish Company) fish from their day boats on the Weymouth coast, diving for shellfish and using sustainable methods to catch a great range of wet fish as well. On selected markets, they cook up seafood paella, utilising their own freshly-caught fish.
Harvest Moon Free Range Eggs
Tim Norris has been selling his free range eggs and poultry at our markets since 2000. His farm near Sarratt in Hertfordshire is one of the closest to London.
Barry Cox and his family farm just outside London in Buckinghamshire, and their stall boasts free-range lamb, chickens and ducks - all reared on their own farm. In season, Barry brings along seasonal game shot by himself. Pigeon, pheasant, partridge and wild duck can all be found, and even the occasional squirrel and rook, which get snapped up very quickly by keen game enthusiasts.
Rafe Jaffrey makes Indian food from scratch, using ingredients from the Parliament Hill farmers market. Eat at the market or take home. Vegetarian vegan dishes include the favourite spinach and onion pakoras, plus spicy potatoes, Persian onion soup and vegetable curry. He also makes his ever popular chicken tikka masala, amongst other seasonal items.
Keik sell: savoury strudels (Spanakopita or Spinach & Feta, Pumpkin & Feta, Potato & Leek, Lamb & roasted pepper, Summer Time Veg), gallettes or luxury pies (Bolognese, Bouef Bourguignon & Chickpea Casserole), sweet strudel (Apple & Raspberry, Apple & Rhubarb, Apple & Poppy seeds and Cherry), gluten free cakes. Keik's puff pastry and gallette pastry are handmade. They offer vegetarian & meat options and are slowly developing a gluten free savoury line especially for their galettes. They tend to adapt family favourites into innovative and nourishing products using healthy ingredients for example sea salt, unrefined sugar & no additives. Keik's aim is for the time taken from primary producer to the oven and plate to be minimal for the freshest taste possible.
Madame Gautier is run by Anglo-French couple Mark and Corinne Gautier. Using fresh seasonal produce from the regions around London, Mark and Corinne combine the traditional recipes Corinne was brought up on as a child with the culinary excellence that Mark has been used to through working in Michelin-starred kitchens in both France and the UK. They cook up their produce fresh and ready to eat at the market, but all their soups, sauces, meals and desserts will be available to take back home with you to eat later as well. Their menu (different every week!) typically contains such delights as coq au vin, crab galette and pot-roasted ham hock a la Mirabelle.
The beef, lamb and pork is reared on a family run traditional Leicestershire farm, which consists of rig and furrow permanent pasture, rich in natural grasses and herbs. The land has been farmed by the same family for 4 generations, with small-hedged fields, protecting natural wildlife and the environment. The farms are run by Daniel Belcher with the help of mother and father Heather and Mike. The beef herd consists of Angus and Simmental cows crossed with Lincoln Red, Simmental and Shorthorn bulls, producing single suckled calves. The sheep flock consists of Masham ewes crossed with Suffolk rams, producing lamb for the prime market. The small pig enterprise is based on the Gloucester Old Spot and Large White breeds crossed to get the best of each breed.
Driven by a passion for food, John Fackrell founded The Mouthfull Food Company in 2008. We were very impressed with John's passion and dedication to using seasonal ingredients and he bakes his own bread to create his croutons. Mouthfull Food started selling soups on Marylebone Farmers market in late March and totally sold out. John has never looked back and has quickly expanded the company to trade on several markets and be stocked in dozens of local shops.
Naked & Ready Foods
Pasta E Basta
Pasta e Basta (translates "just pasta"), as the name suggests, is a stall selling fresh pasta, gnocchi and anything to go with it - different varieties of pestos and pasta sauces. From his kitchen in East London Fabrizio makes his products fresh from scratch using freshly cracked free-range eggs, locally sourced meat and seasonal vegetables. Grab a box of his famous beetroot gnocchi or squid ink tagliolini for a quick and delicious meal at home. And if you're up for a quick bite and a cooking lesson - watch him whip you up a dish using his own products. No surprise Pasta e Basta has been featured among London's Top 3 ravioli in the Evening Standard magazine.
Paul farms on the Oxfordshire/Wiltshire borders, his ten acres the culmination of a dream to leave city life behind him. Starting off raising the best free range chickens he could find, Paul moved on to offer game he shoots himself. More recently, having lots of spare time on his hands, Paul took to pie making and soon realised that he was on to a good thing. Demand is threatening to outstrip supply! Consequently Paul is a busy man but still has time to chat to his customers at market. Paul's pies have won gold at the Taste of the West awards , the Great Taste Awards, British Pie Awards and he ranks first in the Pierate pie charts.
Phil's Pesto and Pasta
Cambridgeshire based Phil Stanley began making his hand made pestos five years ago, and went on to add hand made pastas to his range. His pestos vary with the seasons, and look out for Phils delicious spelt flour pasta and his hand rolled gnocchi.
In 2003, Pieminister set out to create pies ‘made with fine ingredients you can see, taste and smell’ and these award winning pie bakers from Bristol continue to put great taste and quality at the heart of every pie they make. Pieminister only uses 100% British free range meat and sources ingredients from Britain's finest artisan producers such as Long Clawson Dairy (for their 'Moo & Blue' steak and Stilton pie), Houghton Hams (for the free range ham in their 'Freeranger' chicken and ham pie) and Capricorn Goats' Cheese (for their legendary Heidi pie). Many of the pies have won Great Taste and British Pie Awards and Pieminister is the only British piemaker to hold Compassion in World Farming's Good Pig, Good Chicken and Good Egg awards in recognition of their commitment to high animal welfare standards.
Sara Reeve is a home-baker of increasing renown. She has many strings to her bow, making delicious cakes, savouries, pastries, pies and much more. Her stall is different every single time you visit it, and a lot depends on what is in season at the time and what particular culinary idea has taken Sara's fancy that week. She never disappoints though, as its always delicious.
Seasonal Suffolk Ltd
From the first time we met him, we loved the enthusiasm with which Giovanni Carleschi puts into everything he makes. He really is a man on a mission, to create Italian food he loves so much, using local, seasonal ingredients from farmers at our markets. You have to get to market early to get a made from scratch lasagne or their pheasant ravioli. Everything is made by hand from his Walthamstow premises, helped by partner Natasha and their friends.
Spice Caravan are a well loved part of the Queens Park farmers market. An arm of Salusbury World which is a charity which provides support for refugee families and the wider refugee community. Using local ingredients they cook and serve dishes native to Eritrea, Sudan, Somalia and Morocco. They source English field beans to make delicious falafal, highly recommended!
The Bow Belly
Delicious Food filled with joy to make your belly happy. Started up by Omer and Nell in their kitchen in Hackney Wick. Makers of preserves, sweet and savoury muffins, cakes, power bars and more, from local and seasonal ingredients. Gluten Free, Wheaty, Meaty & Vegan. Something to make everyone happy!
The Parsons Nose Farm is owned by the Dobson family, who have been farmers, butchers and bakers for over 200 years. Andrew Dobson currently runs the farm and strongly believes in using additive-free and free range farming methods to farm rare breed pigs, black boars and pedigree Hereford and Dexter cattle. His farming philosophy is based on how meat used to be produced and farmed in the 1950s. The pigs are reared in a free range system with their Gloucester Old Spots, Large Blacks and Wild Black Boars being kept outside in open fields with pig arcs. The animals grow slowly making for a very tastier meat, resulting in the Parsons Nose famous award-winning sausages and pies with a distinctive taste and flavour.
Ye Olde Pie Emporium