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
Specially designed flags on display celebrating the independent state of Bankside
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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Salted peanut and chocolate chip cookie
Fit for a king
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