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Copyright Greetje Van Buggenhout
I’m happy to announce the publication of my new book: ‘The Official Downton Abbey Christmas Cookbook’!<
(Scroll down for the reference list which wasn’t printed in the book because of the page count limit)
For this book I jumped into my collection of cookery books of not only the early 20th century in which Downton is set but also the Victorian era when our most beloved cook Mrs Patmore was training as a chef. I made a little excursion into the oldest cookery book in the English language for the first festive recipe for goose and witnessed the curiosity for continental cooking around the late 1920’s.
I also uncovered a celebration of strong women, from the extraordinary position of Mrs Patmore as a female chef in a period when men were still lord and master in the kitchens of the aristocratic households. But also Lady Edith’s story of breaking loose from the limitations that come with her social position as a woman from a great family pursuing a career as a columnist and later as the editor. She symbolises the modern times ahead in which women will not only gain more freedoms, but also the right to vote — with the suffragette movement in the headlines. Many of the recipes I chose came from cookbooks written by women, and some women, like England’s first freelance food journalist; Florence White, and Lady Agnes Jekyll were very much like Lady Edith. Others were cookbooks written by aristocratic ladies like Lady Cora Crawley with recipes gifted to them by other ladies of her circle.
This book is a celebration of Christmas, showing you where those traditional old customs come from and how some of them aren’t very old at all. Popularised by Charles Dickens ‘A Christmas Carol’ todays Christmas is what he made of it. Reviving long lost customs and placing family at the centre of it all. This book praises history but also looks at change. There’s patriotic pudding and emblematic beef, stunning pies and unexpected treats seasoned with many stories which makes this book not only very Downton, but also very Regula.
Flemish food writer and culinary historian Regula Ysewijn has brought to life not only the dishes of the Downton era but also some of the magnificent edible delights of earlier centuries. It is a brilliantly researched book full of tasty treats. I do hope you enjoy it.
— Julian Fellowes, Creator of Downton AbbeyThis is a beautiful book that goes beyond the expected foods of Christmas to show us delights we’ve long forgotten. Regula’s customary combination of solid research and gastronomic flair has unearthed a world of often surprising recipes seen through the lens of Downton Abbey.
— Dr. Annie Gray, Food Historian
I was invited to write this book in November and when I started my research in januari I had no idea I would be creating this book during a pandemic. After a lot of hurdles along the way, with the publishing team in lockdown on the other side of the world in a different timezone and the photoshoot in NYC cancelled more than once due to restrictions and printers closing and backlogging, we are more and excited we managed to bring out this book in time for Christmas 2020. This feels like a triumph.
The Official Downton Abbey Christmas Cookbook
By Regula Ysewijn
With a foreword by Dr Annie Gray
Release 27-29 oktober, Weldon Owen US, Titan Books UK, DK Verlag Germany
Traditional Christmas dishes include:
- Palestine Soup
- Sole à la Dorchester
- Jugged Hare with Prunesand Raisins
- Recipes for iconic roast beef, turkey and goose
- Duck with Orange, Lemon, and Olives
- Yorkshire Christmas Pie
- Spinach Balls à l’Italienne
- Bread sauce
- Anchovy Éclairs
- Plum Pudding
- Wartime Christmas Pudding
- Nesselrode Ice Pudding
- Whitby Yule Cake
- Epiphany Tart
- Cambridge Milk Punch
Signed Copies
Cookbook Bake in Brighton-Hove in England has signed copies of this book as wel as my recently published ‘Oats in the North, Wheat from the South’. Signed copies can always be obtained in Belgium at Luddites in Antwerp instore and online.
Two books in one year, I surely didn’t plan that!
Reference list of books consulted
As we reached our page count there was no room for my reference list, hence why I am giving it here for those geeks like me who usually skip right to the bibliography before reading the actual book.
- A Book of Cookrye, AW, 1584
- A Book Of Scents And Dishes, Dorothy Allhusen, 1920
- A Christmas Garland, John C. Nimmo, 1885
- A Christmas Carol, Charles Dickens, 1843
- A Christmas Tree, Charles Dickens, 1850
- A Dictionary of Biblical Tradition in English Literature, David Lyle Jeffrey, 1992
- A History of New York, from the Beginning of the World to the End …,Washington Irving, 1809
- A Mummers’ Play from Limpley Stoke, Academic Journal Offprint from – Wiltshire Archaeology 83, Felicity Gilmour, 1990
- A Right Merrie Christmas. London: Leadenhall Press, ca. 1890; repr. New York: Benjamin Blom, John Ashton, 1968
- Antiquitates Vulgares: Or, The Antiquities of the Common People, Henry Bourne, 1725
- Apician morsels; or, Tales of the table, kitchen and larder by Secundus, Dick Humelbergius, 1829
- Beef Cattle Production and Trade, edited by Lewis Kahn, David Cottle, 2020
- Book of Salads, Alfred Suzanne; C. Herman Senn, 1906
- Cakes and Ale, Edward Spencer, 1913
- Christian, Roy, Old English Customs, Roy Christian, 1972
- Christmas carols ancient and modern, Tomlins, William Lawrence, 1844-1930, edited by William Sandys, 1830
- Christmas Carols, ancient and modern by William Sandys (1792–1874), 1833
- Christmas entertainments: wherein is described abundance of fiddle-faddle-stuff : curious memoirs of old Father Christmas : illustrated with many diverting cuts, Field & Tuer, 1740
- Christmas Husbandry Fare, Thomas Tusser, 1515- 1580
- Christmas in the Olden Time by Sir Walter Scott, 1886
- Christmas With The Poets, a collection of songs, carols, and descriptive verses relating to the festival of Christmas, from the Anglo-Norman period to the present time / embellished with fifty-three tinted illustrations by Birket Foster, and with initial letters and other ornaments, 1855
- Christmas, His Masque, Benjamin Jonson, Alternate Title: The Masque of Christmas Date first performed: Dec 1616- Date first published: 1640
- Christmas: Its Origin and Associations Together with Its Historical Events and Festive Celebrations During Nineteen Centuries, William Francis Dawson, 1902
- Christmas: Its Origin and Associations: Together with Its Historical Events and Festive …in the nineteenth century, William Francis Dawson. E. Stock, 1902
- Christmasse carolles newely enprinted, Wynkyn de Worde, This manuscript was previously known as “Douce Fragment 94b, 1521
- Clavis calendaria; or, A compendious analysis of the calendar, Volume 2, John Brady, 1815
- Common Sense in the Household: A Manual of Practical Housewifery, Marion Harland, 1874
- Curye on Inglysch (Middle English recipes), C.B. Hieatt en S. Butler, 1985
- Diary, Samuel Pepys
- Ecclesiastical History of the English People, Bede, Oxford university press, 1999
- Encyclopedia of Food Sciences and Nutrition (Second Edition), P.J. Hudson, in 2003
- English Presbyterian Eloquence, Thomas Lewis, 1720
- Epigrams theological, philosophical, and romantick: also the Socratick session, or, The arraignment and conviction of Julius Scaliger : with other select poems, Samuel Sheppard, 1651
- Farmers Almanac, 18th century, exact date unknown, Online edition over at: https://www.almanac.com/
- Five Hundred Points of Good Husbandry, Thomas Tusser, 1585, edition. 1812
- Fletcher’s Poems and Translations, 1656
- Food in England, Dorothy Hartley, 1954
- Good things in England, Florence White, 1932
- Great British Gardeners: From the Early Plantsmen to Chelsea Medal Winners, Vanessa Berridge, 2018
- Hesperides, Robert Herrick, 1648, As reproduced in: William Henry Husk, Songs of the Nativity (London: John Camden Hotten, 1868)
- Italian Regional Cooking, Ada Boni, translated by Maria Langdale and Ursula Whyte, 1969
- Kalm’s account of his visit to England : on his way to America in 1748, Pehr Kalm, 1892
- Kitchen Essays, Agnes Jekyll, 1922
- Langland, 1340, Piers Plowman
- London Bewitched, 1708
- London Labour and the London Poor, Volume 1, Henry Mayhew, 1851
- London images: John Camden Hotten, 1868
- Luncheon and Dinner Sweets, C. Herman Senn, 1911
- Mary Tudor: The First Queen. London: Little, Brown, Porter, Linda, 2007
- Mémoires et observations faites par un voyageur en Angleterre, Misson Francis Maximilian, 1698
- Modern Cookery, for Private Families, Eliza Acton, 1845
- Mrs Beeton’s Book of Household Management, Isabella Beeton, 1861
- New century cookbook, Charles Herman Senn, 1904
- Nursery Rhymes of England, James Orchard, 1842
- Observations on Popular Antiquities: Chiefly Illustrating the Origin of Our Vulgar Customs, Ceremonies, and Superstitions, Volume 1, John Brand, 1813
- Observations on the Popular Antiquities of Great Britain: Chiefly …, Volume 1 By John Brand, 1813
- Oxford Night Caps, by Richard Cook, Published 1835
- Oxford Night Caps: Being a Collection of Receipts for Making Various Beverages Used in the University, Richard Cook Slatter & Rose, 1871
- Poems of Places: An Anthology in 31 Volumes, Henry Wadsworth Longfellow, ed., 1876–79
- Poems on several occasions, and translations: wherein the first and second books of Virgil’s Æneis are attempted, in English. Thomas Fletcher, 1692.
- Reliquiæ Antiquæ: Scraps from Ancient Manuscripts, Illustrating Chiefly Early English Literature and the English Language, Volume 1, Thomas Wright, James Orchard Halliwell-Phillipps William Pickering, 1841, reprinted by Norwood Editions, Norwood, PA, 1973
- Round about our Coal Fire, or, Christmas Entertainments … with some curious Memories of Old Father Christmas; Shewing what Hospitality was in former Times, and how little there remains of it at present. – 1734, reprinted 1796, Anonymous (‘Dick Merryman’)
- Royal Museum Greenwich: https://www.rmg.co.uk/discover/behind-the-scenes/blog/proof-in-the-pudding – mention of Christmas pudding gifted to soldiers by Lady Rawlinson, wife of Lieutenant General Sir Henry Rawlinson
- Scotland: Vols. VI–VIII. 1876–79
- Songs of the Nativity, William Henry Husk, 1868
- Soyer’s Standard Cookery: A Complete Guide to the Art of Cooking Dainty, Varied, and Economical Dishes for the Household, 1912, [Soyer, Nicolas
- Spices, salt and aromatics in the English kitchen, Elizabeth David,
- Sports and Pastimes of Merry England”, 1859, Thomas Miller “
- Sports and Pastimes of Merry England”:Thomas Miller
- The Art of Cookery, John Mollard, 1803
- The Art of Cookery…, Hannah Glasse, 1747
- The ‘Boar’s Head Carol’ and Folk Tradition in Folklore, James E. Spears, 1974,
- The accomplished cook, Robert May, 1660
- THE ARRAIGNMENT Conviction and Imprisonment of CHRISTMAS,1645, Simon Minc’d Pye,
- The Book of Days: A Miscellany of Popular Antiquities in …, Volume 2 By Robert Chambers, 1832
- The book of vegetable cookery, Erroll Sherrson, 1931
- The complete practical cook: or, a new system of the whole art and mystery of cookery, Charles Carter, 1730
- The Cookery Book of Lady Clark of Tillypronie, Catherine Frances Frere, 1909
- The Country Housewife and Lady’s Director, Richard Bradley, 1727
- The Crayon: Volume 7, William James Stillman, John Durand, 31 December 1859
- The Curiosities of Ale & Beer: An Entertaining History, John Bickerdyke, 1889
- The diary of a country parson, edited by John Beresford, James Woodforde, 1740-1803.
- The diary of John Evelyn; by Evelyn, John, 1620-1706; Bray, William, 1736-1832
- The Dudley Book of Cookery and Household Recipes, Georgiana Countess of Dudley, 1909
- The Franklin’s Tale, The Canterbury Tales, Geoffrey Chaucer, 1387 -1400
- The Gentle Art of Cookery, Mrs C. F. Leyel and Miss Olga Hartley, 1925
- The Gentleman’s Magazine, Volume 94, Part 2; Volume 136, A. Dodd and A. Smith, 1824
- The Gentleman’s Magazine and Historical Chronicle, Karl Blind, “Boars Head Dinner at Oxford, and a Germanic Sun-God,” in John Nichols, ed. , Volume 242, 1877
- The Gentleman’s Magazine, december, 1733, p 652
- The Great War cookbook’, May Byron’s, 1915, re-issued 2014
- The Greedy Queen: Eating with Victoria, Dr Annie Gray, 2017
- The Krampus and the Old, Dark Christmas: Roots and Rebirth of the Folkloric …By Al Ridenour, 2016
- The letters of Charles Lamb, with a sketch of his life. The poetical works. Charles Lamb, Thomas Noon, 1838
- The Modern Baker, Confectioner and Caterer. A Practical and Scientific Work for the Baking and Allied Trades. In 6 volumes. John Kirkland, 1913
- The Modern Cook, Charles Elmé Francatelli, 1845
- The New Oxford Book of Carols, Hugh Keyte, Andrew Parrott, 1992
- The official Downton Abbey Cookbook, Dr Annie Gray, 2019
- The Oxford Companion to sugar and sweets, Darra Goldstein, 2015
- The Progresses and Public Processions of Queen Elizabeth …, John Nichols, 1823
- The Riches of Chaucer: In which His Impurities Have Been Expunged, His Spelling Modernised, His Rhythm Accentuated and His Obsolete Terms Explained; Also Have Been Added a Few Explanatory Notes and a New Memoir of the Poet, Volume 1, E. Wilson, 1835
- The Royal English and Foreign Confectionery Book, Charles Elmé Francatelli, 1862
- The Victorian Gardene, Caroline Ikin, 2014
- The Vindication of Christmas, John Taylor, 1652
- The Works of Jonathan Swift, Containing Interesting and Valuable Papers, Not Hitherto Published … With Memoir of the Author, Volume 1, Jonathan Swift, Thomas Roscoe H.G. Bohn, 1843
- The works of Mr. John Cleveland containing his poems, orations, epistles, collected into one volume, with the life of the author. Cleveland, John, 1613-1658.
- The Book of Christmas,Thomas Hervey, 1836
- Vanity Fair, William Makepeace Thackeray, 1847-48
- Women who cry Oranges, from Works, Jonathan Swift, 1755
- Works of Robert Herrick. vol II. Alfred Pollard, ed. London, Lawrence & Bullen, 1891
You might also like my other 2020 publication ‘Oats in the North, Wheat from the South’
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In my new book ’Oats in the North, Wheat from the South’ I’m showing the reader how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity with it. Imports of spices, sugar, treacle, fortified winesand citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.
With the help of historical cookbooks, diaries and newspaper archives, I have given the most traditional recipe of a bake – which means, how it usually appears in old cookbooks – but often also a more recent version of that recipe to show how recipes evolve through a change of taste, economy and fashion.
With a foreword by food historian Dr. Annie Gray.
The book was nominated for the André Simon Award and included in ‘The best cookbooks of 2020’ list by BBC Radio 4’s The Food Program in the US in The New Yorker magazine and The Washington Post.
Erratum
There are two errors in Oats in the North: When halving the recipe for Flapjacks the butter wasn’t halved, use 100g instead of 200g. For the Bannocks the same thing happened; use 225 ml of buttermilk instead of 450 ml. Mea culpa! In the new print it has been corrected.
Praise for Oats in the North, Wheat from the South:
”An excellent and diligently written book celebrating some super-tasty British treats”
— JAMIE OLIVERA feast for the eyes, as well as the stomach, meticulously researched and beautifully photographed, this is a true love letter to the food Britain does best. One to savour, and treasure, but most of all, one to bake from!’
— FELICITY CLOAKE, THE GUARDIAN
”While this is a book that you just long to bake from instantly, it is also one to be read, and savoured, as it brings alive the link between culture, climate and cuisine.”
— NIGELLA LAWSON“It’s a love letter to British baking and all that that implies. It brings together buns and bakes that you’ll find in every local shop, and cakes and breads that have long since disappeared. Here you’ll find recipes both old and new, resurrected for the future, together with the stories that make them such a window onto both the past and the present. The joy of Regula’s writing is that through it all, we realise that it takes an outsider looking in to show us who we truly are.This is a beautiful book. It is a lyrical book. It is a book full of good things, modern and old, with a multitude of real heritage and imagined tradition behind them. Enjoy.
— Dr Annie Gray, food historian‘Regula – who is Belgian – has an obsession with Britain, not just its food but its literature, landscape and architecture, and we’re lucky to have such an enthusiast looking in from the outside. As well as recipes, she writes about the connections between bakes and ingredients – it’s often difficult to unravel the threads that link foods – and tells stories. A book to read as well as to cook from and an absolute gift for the curious baker.’
— Diana HenryThis stunning ode to British baking went semi-viral earlier this year, when the Tokyo-based writer Kat Bee tweeted a page from the book in which the author, Ysewijn, acknowledges the inextricable role of slavery, particularly in the Caribbean, in the development of British sweets: “Sugar has a cost, and that cost was paid by those in bondage.” This clear-eyed perspective on the line between the past and the present runs throughout the book, which threads together Cornish pasties, treacle tarts, seed cake, and all the other greats of the British baking canon.
–Helen Rosner, The New Yorker“Regula Ysewijn blends history and recipes in the most delectable way, with traditional cakes, buns, pies, and tarts. A British baking bible.”
— Tom Parker Bowles, The Daily Mail
Virtual Book Tour!
As the Covid19 Pandemic hit right in the week of my book launch we had to cancel all events in the UK and the US and do as much virtually as we could. Here is a great selection of podcasts and interviews!
BBC Radio 4 Woman’s Hour – Last guest that episode, find it here >
Olive Magazine Podcast – find it here >
Tea & Tattle Podcast – find it here >
Cooking with an Italian Accent podcast – find it here >
Borough Market‘s Borough talks – find it here >
Sunday Post interview – find it here >
At the Sauce Podcast – Find it here >
Good Food Hour – KSRO Radio Sonoma County US – Find it here >
Milk Street podcast – Boston – Find it here >
Further listening:
Gastro Podcast, The Great Pudding Off (2019) – Find it here >
Book reviews that could be helpful:
Nigella Lawson’s Cookbook Corner >
Article on Otago Daily Times (New Zealand) >
Try a few recipes
Belgian Buns over on the Telegraph >
Carrot cake with cashew topping on the Telegraph >
Chelsea Buns over on The Sunday Times >
3 recipes on the Otago Daily Times NZ >
COVID19 measures: Large outlets will send even outside the UK, for local delivery the independent book stores mentioned below have stock and are happy to send to you.
For sale at
Amazon UK and Waterstones UK
And Indie bookstores with in particular the following stores:
In the UK
Cookbookbake in Brighton (also shipping to you)
Warwick Books in Warwick (also shipping to you)
Toppings & Company in Edinburgh, Ely and Bath (also shipping to you)
Browsers Bookshop in Woodbury (delivers locally)
In Australia
In United States
’Oats in the North, Wheat from the South’ Published with Murdoch books in Britain, Australia and New Zealand in April and the US later this year (with a different title: ‘The British Baking Book” and cover) with Weldon Owen.
San Fransisco: Omnivore Books @OmnivoreBooks
Los Angeles: Now Serving @nowservingla
Barnes & Noble
Lebanon
Papercup bookstore, Beirut
Selling the Dutch edition in Belgium
Luddites, Antwerpen (selling both EN and NL)
Boekhandel Novelle, Kortrijk
Paard Van Troje, Gent
Standaard Boekhandel
Fnac
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I’ve been planning to write about Borough Market for a very long time, the draft has been in my folder waiting for the right moment, and now the time couldn’t be more poignant. After last weeks terrible events where the market was the victim of a senseless attack I knew I had to write this. Now over a week later, the market is finally opening again and now more than ever the market traders and surrounding restaurants and bars need your support.
Most of the traders are very small often family owned businesses. Loosing a week of custom, and getting over the fact that this beautiful multicultural market was soiled with violence is tough. We all know the way forward it to ‘keep calm and carry on’ so please if you are in London, take the tube to London Bridge Station and do your shopping at Borough Market. Meet there for lunch or dinner or after-work-drinks. It’s safe, probably safer than it has ever been. But mostly, it is a statement, that we will not let terrorism dictate our lives.
On my first ever visit to Borough Market 7 years ago, I never thought that today I would be working for them and writing for their mag and website. Now nearly two years ago I became a photographer for the Borough Market magazine called ‘Market Life’. It is beautifully produced and jam-packed with interesting content. Stories about the market traders and their lives, the produce, the provenance and the events at the market which have become plentiful over the years. There are panel talks, tastings, cookery demonstrations and there even is a Cookbook Club. It is such a community. I’ve worked with many of the market traders, sourcing produce for shoots, they’ve been generous with advise and for some shoots they’ve even been on hand to help me. That is why I was especially shaken by the sadness that happened last week. My first thoughts were with the traders and the people who work tirelessly behind the scenes in the Borough Market office. The people I love to work with.
Borough Market is life, it is hope. It is a place where gender, sexual orientation, colour, religion or political preference doesn’t matter. It’s food, only food. That what keeps us alive, that what we live for, that what brings people together. The market sent out a statement and I want to share with you:
Now more than ever, we need to remind ourselves that what we do here matters. A food market has nothing to do with hate. A food market is about sustenance and wellbeing, pleasure and sharing, companionship and family. That’s why it’s important.
This post was supposed to be about the history of Borough Market, but for now, it is about the present and the future…
If you can not make it to the market but wish to show your support, many traders have an online shop, but there is also a crowdfunding campaign where you can donate to help the businesses and individuals who suffered financial heartache because of the closure. You can find it here: www.justgiving.com/crowdfunding/bmrelieffund
Visit the Borough Market website for updates and to learn about the different market traders and businesses that form part of this rich and beautiful food community: http://boroughmarket.org.uk/
Also see this ‘where to eat’ guide compiled by Ed Smith who like me also works for the market: http://www.standard.co.uk/goingout/restaurants/where-to-eat-in-borough-market-a3557376.html
My personal favourites, while are traders are equally lovely are:
A Bread Ahead donut – best eaten somewhere in a corner, slightly private, to enjoy the full finger-licking experience.
Also there brioche burger buns, large white tin loaf (perfect for summer pudding and bacon sarnies!!), and decent sourdough loaves
Karaway Bakery Poppyseed and coconut and white chocolate bun – I always take these home for our breakfast the next day.
Also their caraway sourdough loaves and mini rolls.
Olivier Bakery for their round milk loaf… so good with plenty of butter!
Flour Station for EPIC English muffins and decent sourdough loaves. They make a mean Chelsea bun too!
Excuisite Deli have a great cured Biltong, Brindisa for spanish cured meats, Bianca e Mora for great Emilia Romagna cheese.
Speaking of cheese, Alsop & Walker sell the Lord London Booby shaped white cheese which is ah-mazing, there is also great cheese from Bath from Bath Soft Cheese Co. Borough Cheese Co for everything cheese and Gorwydd Caerphilly for … Caerphilly of course!
Kappacasein makes a mean raclette and cheese sarnie with cheese from Bermondsey which is just round the corner. And don’t forget all the others and Neils Yard Dairy who has a large selection.
For all things meaty I go to Dom from Northfield Farm who patiently cuts and wraps all the cuts of meat I carry home in my suitcase after working at the market. Go there for excellent beef from their own farm and friend-farms, check out their meat maturing cabinet thingie! Dom is proud of his mutton, and his lamb is excellent too. And if you are feeling peckish after your meat shop, turn around and order a burger at their stall, they are excellent and have long been my favourite in town.
Furness Fish & Game have excellent game and poultry. They usually have a very lush display of fish.
Cumbrian Speciality meats for some Herdwick and other rare breed meats
Gourmet Goat make mouthwatering dishes with kid goat meat
I’m told one of the Borough Market office workers has to bring home a pie from Mrs King’s Pork pies or the spouse at home is very very disappointed indeed. They are very good and award-winning, coming from pie-central: Melton Mowbray
For fishy situations my first stop is always Paul at Sussex Fish. A lovely fellow always in a good mood and always selling smashing fresh fish from his own boat and sustainably caught. He wraps them carefully for me to stock up my freezer at home.
Richard Haward’s Oysters have been my little treat for years, I usually get a pint of Stout across the street in the pub and have my oysters with it, proper old school and VERY good.
Shellseekers Fish and Game are usually where I get my lunch when I work at Borough Market, a quick dressed Dorset crab and a ciabatta from Bread ahead. The most luxurious fast food there is.
There is also an excellent mushroom paté that is so delish and the only thing Paté Moi has been selling for years, made to her own family recipe.
For after work drinks Wright Brothers Oyster and Porter house are your spot for oysters. And why not Fish and Chips at Fish!
Fruit and Veg there are plenty of options so browse the whole market. Turnips, Ted’s Veg, Elsie’s and if apples are your thing then definitely check out Chegworth Valley.
Spices can be found at Spice Mountain, in handy little pots. The local honey man sells a very good honey.
For lunch there are so many options it is hard to pick a few, so have a browse and see what takes your fancy: goats dishes, Indian food, melted cheese sarnies, Balkan bites, burgers, Herdwick lamb wrap, Ethiopan, old school Hobbs Meat Roast, proper Lincolnshire sausage, salt beef bagels and falafel wraps, Sri-Lankan cuisine, British pies… a wonderful mix of cultures! See all the street food stalls here: http://boroughmarket.org.uk/traders/street-food
For a full list of market stalls visit the Borough Market website: http://boroughmarket.org.uk/traders
Turnips fruit and veg
Sussex Fish – sustainable fish
Traders always give advise
Northfield Farm for meat and burgers for lunch
Dom from Northfield Farm helping me with a shoot for the market’s magazine
Northfield Farm’s lamb, expertly butchered by Dom
Market traders take time to talk to schoolchildren on a visit to the market
Cumbrian meats
Justin from Bread Ahead
Inside Bread Ahead Bakery
Inside Bread Ahead Bakery
Chegworth Valley apples
Bianca & Mora
Fitz Fine Foods
All kinds of eggs at Wild Beef
The pub – The Market Porter
Bobbies ordering a Northfield Farm burger
Furness Fish & Game helping us with choosing game
Before the market opens all is quiet
The first ever picture I took at the market 7 years ago
Good luck to all the traders and people involved with Borough Market!
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