Old Spitalfields Market - one of London’s most iconic and treasured sites, will redefine its food offering this month with an all-star line-up of traders. Commencing a new chapter in the market’s 200-year history, 'The Kitchens' will completely transform and modernise the market floor.
Opening to the public on 13 October, The Kitchens mark the first phase of the Old Spitalfields Market refurbishment and will bring together ten of the most creative minds in food and drink in the center of the market.
The market floor will be further transformed over the coming months, with newly designed market stalls by Foster and Partners introduced. A new line-up of traders representing small, independent and local businesses will join the community over the course of the next six months.
The completed market will feature in excess of 100 market traders and a new events programme, all to be unveiled in spring 2018.
Situated in the heart of the new market, The Kitchens are designed as fully functional kitchens, allowing seven days a week trading. These ten units will house ten of London’s much-loved and critically acclaimed restaurants and food brands who will serve signature dishes unique to the market, including:
Berber and Q , with a focus on flavours and ingredients from the Middle East and North Africa, co-founders Josh Katz and Mattia Bianchi will serve Rolled shoulder of lamb Mechoui, blackened chilli sauce and bread & butter pickles on flatbread alongside favourites from their Haggerston arch including Cauliflower Shawarma with tahini, pomegranate and rose.
Breddos Tacos, from humble origins in a Hackney carpark, one of London’s most famous taqueria’s will feature their own unique brand of Mexican cuisine. They’ll be grinding masa corn fresh every day for their BBQ duck, tamarind, piloncillo and burnt onion tacos.
Bar Barbarian, a new offering from Hugh Thorn and Luke Clarkson will explore the diverse flavours throughout Asia and the sub-continent. Far from traditional fare, Barbarian will showcase simple dishes incorporating Asian flavours and technique, made using local and seasonal produce. At the market, the hero of their menu will be Sichuan classic Mapo Tofu. The team have specifically sourced top quality ingredients from Chengdu province to give an authentic interpretation of this dish.
Dumpling Shack, cult street food traders with a loyal following, John Li and Yee Li have spent three years perfecting their dumpling recipes. Their specialty is outstanding Shengjianbao dumplings but they’ll also be showcasing home-made dan dan noodles, a Chinese street food classic.
Flank, transporting his Brighton-born residency to London, creative young chef Tom Griffiths will focus on nose to tail beef cookery over open fire. His menu will be peppered with an exciting array of seasonal British dishes such as Wild Mallard with fermented peanut.
Happy Endings, one of the winners of at the 2017 Young British Foodie awards, Terri Mercieca has already gathered a cult following for her creative range of ice cream sandwiches & desserts. Creations such as 'the Naughty One’ - Salted caramel and miso parfait between fine layers of chocolate Guinness cake - have had tongues wagging across the capital.
Rok, these Shoreditch natives will serve up a range of Nordic inspired dishes with a strong focus on preservation. Matt Young has transformed classic dishes into a street food format with their Smoked duck leg bun with lingonberry jam forming part of a wider offering of fish, meat and plant based vegetarian dishes. Rok will also offer for the first time low alcohol home brewed mead, fennel wine and cider.
Thousand Knives, a new offering from the team behind Dalston Japanese restaurant and music venue Brilliant Corners. Connoisseurs on every level, they’re known for Japanese small plates, natural wine and cocktails served to the sound of music from all genres. At the market Thousand Knives will continue this theme, specialising in both vegan and non-vegan Japanese food made using traditional techniques.
Sood Family, an East London Pop-Up Restaurant serving seasonal fresh pasta dishes such as amatriciana and radicchio, gorgonzola tortelloni and breakfast brioche buns with guanciale. They will also offer authentic Italian products such as burrata, cheeses and cured meats.
Yum Bun, a regular feature in ‘top street food’ lists, Yum Bun will bring their fluffy pockets of flavour to Old Spitalfields market and launch a new dish – a Spiced fried chicken, salted celery slaw and Szechuan Mayo bun.
The revamp of the market and selection of the Kitchens traders has been overseen by Ten Ten, a creative organisation headed up by Chef Nuno Mendes and hospitality consultant Stephen Macintosh. Together with the market owners, their vision is that the new market becomes a hub for creative and entrepreneurial talent, serves the local community and celebrates its East End origins.
Nuno Mendes, co-founder Ten Ten, said, “We want to put Old Spitalfields Market back on the map as one of the most exciting and lauded destinations in London. It’s a chance for us to bring Old Spitalfields Market into the modern day, and to celebrate all of the creative people and talent within this pocket of London. In an age where retail is becoming much more impersonal and en masse, we want to re-establish that unique connection between traders and consumers, creating a more rewarding and personalised experience.”
Eventually supporting a community of 114 traders across the Kitchens, food and retail stalls, the remodelled Old Spitalfields Market aims to give small and independent operators a much-needed platform to showcase their brands.
Traders such as Bobby Groves from East Anglian Oysters - an Essex-born oysterman who is launching his first ever stall at the market, are typical of the types of traders the organisers are looking to work with.
