River Walk Market
Beginning this weekend at the foot of the Battersea Power Station, it will showcase independent food and drink producers and the latest in street food. The line-up includes 25 producers offering up baked goods, brews, cheese and charcuterie.
The pastry lovers will be spoilt for choice, with modern European deli and bakery, Popina, pitching up at the market with its sweet and savoury tarts and quiches, along with The Flour Station, the artisan bakery that specialises in sourdough, cakes and gluten-free goodies. Joining them will be Sicilian gurus, Casa Cannoli, who will bring the classic Italian dessert in flavours like pistachio, choc chip, hazelnut, lemon, mocha and salted caramel. Plus, there’s also Outsider Tart, an American bakery serving up soul food from cupcakes and cheesecake to sweet pies and fresh tarts.
For those looking to munch on something more savoury, cheese and charcuterie trader, Heritage Cheese is appearing at the market, specialising in fine cheeses from the British Isles.
The market is also reserving spots to showcase emerging talent from the street food scene. First up will be Bayou, who will be bringing flavours of the deep South with the original New Orleans’ po’ boy sandwich, and Tongue n’ Cheek, with their Italian-inspired sustainable burgers that are made with native breed, pasture fed beef sourced from small farmers.
“We are really looking forward to becoming part of this local community and offering a new space for people to enjoy their weekends eating, shopping and drinking the best of London’s independent producers,” said Fabio Diu, a director of Real Food Festival, which has helped curate the market.
Lewisham Model Market
Relaunching for the summer on May 3 with eight street food traders, this market from Street Feast will include Great British menu chef James Cochran, who heads up the restaurant 12:51.
Cochran is making his street food debut with Goat, which will serve up jerk-spiced goat on coconut flatbreads with a choice of sauces.
Others appearing on the roster include Thai specialists Kapow, dishing up their PowPow chicken wings, crispy fried wings in a sweet and spicy fish glaze, along with Wanderlust with their wood-fired Neapolitan pizza likes the American Psycho with salami, roquito peppers and chilli honey.
Indian operators Raastawala will be bringing their signature Kolkata kati rolls to the market, with garlic and coriander egg naan bread, stuffed with 24 hour-marinated chicken or lamb, plus salad and homemade sauce. Diners can add masala fries on the side too.
For those looking for a sweet finish, they can visit Sweet Nicky’s, the frozen custard specialists, who will be selling their signature dish Big Apple, which contains frozen vanilla custard blitzed with hot chunks of spiced apple pie, salted caramel and almonds.
This sustainability-focused street dining concept comes from chef Pascal Gerrard, who has worked at Norwegian Michelin-star restaurant Latour and is partnering with Raymond Blanc’s son Olivier on the idea. It will use upcycled shipping containers to create semi-permanent street kitchens based in Wandsworth’s Southside Centre from May 1.
“Over the last 10 to 15 years, our city centres and high streets have tended to look the same, with much the catering space occupied by fast food chains,” said Gerrard.
Chefs will be required to source produce from within a 100-mile radius of the kitchens, while they will also be required to ensure a certain proportion of ingredients are organically produced.
The brand’s opening concepts will be Annabel Mourelle’s The Hungry Bedouin, which serves contemporary Moroccan cuisine, and vegan ‘soul food’ specialist Amrutha Lounge.
Camden Market is making use of five restored railway arches to launch a hub promoting contemporary Italian cuisine, with each arch representing a different region or hero ingredient from the country.
The line-up includes Italian BBQ specialists Brace with marinated pork skewers and baked aubergine with garlic and parsley and Focacceria Nazionale, offering sliced focaccia with toppings like mozzarella, salami and ricotta. Of course there’s a pasta and gnocchi specialist with Semola, who join Ciambotta Banquet in a Bun with their Italian bread bowls filled with caponatas and stew options, plus Polpetta which is focusing on different meatballs slow-cooked in tomatoes.
Diners are encouraged to mix and match dishes from different stations.