suppliers

Gallo Nero (Italian)
45, Newington Green Rd
London N1 4QT

Steve Hatt (Smoked and fresh fish,seafood, game in season)
88-90, Essex Rd
London N1 8LU

Frank Godfrey (Butcher)
7 Highbury Park
London N5 1QJ

La fromagerie (Cheese, bread, charcuterie, vegetables in season)
30 Highbury Park
London N5 2SS

St John Bread & Wine (Bread)
94-96, Commercial Street
London E1 6LZ

Zelda’s Pod (Wholefood, organic vegetables & fruits)
95, Southgate Road
London N1 3JS

Turkish Food Center Dalston (Turkish, Greek, Middle East)
89 Ridley Road
London E8 2NP

Islington Farmers’ Market
Sundays 10 am - 2 pm
William Tyndale School (behind the Town Hall)
Upper Street
London N1

Stoke Newington Organic Farmers’ Market
Saturdays 10 am - 2.30 pm
William Patten School
Church Street
London N16

Green Valley (Lebanese)
36 Upper Berkeley Street
London W1H 7PG

Nut Case (Nuts, dried fruits, Middle eastern sweets)
352 Uxbridge Rd,
London W12 7LL

Brown & Forrest (Smoked eel & other smoked fish, smoked meat & smoked garlic)
(mail order)
Somerset

Forman and Field (smoked fish and other preserved products)
(mail order)
London

Maison Gosselin (Epicerie fine)
Rue de Verrüe
St Vaast La Hougue
France

Smithfield Market
Charterhouse Street
London EC1A 9PQ

Billingsgate Market
Trafalgar Way
London E14 5ST

New Spitalfields Market
Sherrin Road
Leyton
London E10 5SQ

Interviews


In the first in this series of podcasts exploring the origins and preparation of some of today's most innovative dishes, Chef Philippe Haag discusses celeriac. You'll hear what you can do with this unusual and often overlooked vegetable, including a step-by-step guide to making a French favourite: celeriac remoulade.

Download MP3

RSS & Podcasts