Free cooking demonstrations every Thursday in September in the Market Hall
Visiting the Market
Everything you need to get you around Britain’s most renowned food market.
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A northern Pakistani dish of black-eyed beans, crème fraiche and confit onions
Sybil Kapoor explores how seasonal cooking is enhanced by colour, form, texture and aroma
Market Life visits the beekeeper behind one of From Field and Flower’s remarkable honeys
Clare Finney talks to traders about the connection between their crafts and mindfulness
The likes and dislikes of Jean-Hubert, manager at Une Normande á Londres
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Lateral drinking: garnishes
Blessed are the cheesemakers: Blugins
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Bridge over troubled water
History of food
Product of the week
My market: Marc and Tracy-Ann
Reflections and opinions