The Borough Market Kitchen, a new communal dining space with 21 food offerings, opens in the historic market

Marking a new chapter in its 21 year history as a public market, Borough Market has opened The Borough Market Kitchen, featuring a line-up of 21 food traders dedicated to cooking with the best of the market’s seasonal produce.

Under the covered roof of Jubilee Place, Londoners and tourists alike can dine elbow to elbow at the communal tables, taking their pick from familiar favourites such as Nana Fanny's and La Tua Pasta as well as newcomers including JUMA Kitchen, Batera, a pintxos bar from Mimo London, and Brindisa Kitchen.

With at least 30% of the ingredients in every dish sourced from the market itself, guests can take their pick of everything from Scotchtails' black pudding Scotch Eggs to a Beef Panang curry from Khanom Krok or Tartiflette from The Bath Dairy. Grab and go options include Black Pig's muffuletta sandwich or SHUK's Tel-Aviv-style hot fluffy pitas.

Continuing the market’s emphasis on sustainability, The Borough Market Kitchen is constructed from recycled sustainable materials, and is entirely single use plastic-free.

Full line up of traders at The Borough Market Kitchen:
Applebee’s Fish
Applebee’s Fish have been a family-run affair in Borough Market since 1998. Starting as a high quality fishmonger with a modest stall they have since grown to their permanent fish & seafood restaurant and fishmongers at 5 Stoney Street. Around the corner at Borough Market Kitchen, guests can watch as the Applebee’s chefs grill garlic king prawns and Cajun-spiced fish over an impressive teppanyaki griddle. The catch of the day might include salmon, monkfish, cod or sea bass served on a soft tortilla wrap with sweet chilli sauce and crème fraîche. Applebee’s also serve some of their favourites from the restaurant as a changing line-up of specials, such as monkfish & chorizo skewers, tuna steak with a spicy tomato chutney, and a swordfish kebab.
https://www.applebeesfish.com/

Arabica
James Walters started out at Borough Market nearly 20 years ago, selling a small range of Middle-Eastern mezze and Lebanese street food from a trestle table. At the new stall, there’s a plethora of fresh dips, salads, savoury Lebanese pastries and natural Turkish delights. He’ll also serve halal chicken shawarma, fresh from the grill and sliced to order, and freshly cooked falafel wraps served with crunchy pickles, salad and tahini sauce. Guests can finish off with a selection of flaky baklava and Levantine sweets.
www.arabicalondon.com

Batera
Batera, meaning ‘together’ in Basque, is a new pinxtos bar by MIMO that draws on the culture of the pintxos bars that line the streets of the old town in San Sebastián. The bar serves seasonal, daily-changing pintxos made with Basque specialties and British produce, sourced from bustling Borough Market itself. Executive Chef Joseba Lasa and Head Chef Ander Macho serve daily-changing tortillas made to traditional recipes, and elevated pintxos such as olive oil confit cod with piperade, leek and black olive confit; crab dressed in smoked oil and lemon zest, with spicy miso mayonnaise; and guindillas and pyke caviar. Other pintxos ready to be picked and eaten straight away include skewers of gildas; Scottish prawns with cider vinaigrette; and marinated artichokes, mint, toasted almond and Idiazabal pesto.
https://www.mimofood.com/

Brindisa Kitchen
With Brindisa’s presence in Borough Market as importer, wholesaler and retailer of fine Spanish foods dating back to 1992, and their first restaurant opening at the edge of the market in 2004, it seems only fitting that Brindisa launch a new concept within Borough Market Kitchen. All dishes and drinks at their newest Borough Market home will guide visitors on a culinary journey in the footsteps of an ancient Spanish pilgrimage, ‘La Ruta de la Plata’. This Roman route was a highway for goods, troops, traders and travellers, and winds through Spain from white sandy shores of Andalucía in the south to the wild Northern Asturian coastline. Rockfish from the north, trout from the rivers, salt cod from inland areas and crispy fish and tuna from the south form the backbone of the menu. Wild game, lamb and pulses from the woodland and mountains along the route create a food journey through ‘España profunda’. There's bar snacks and salazones (salted cured fish), followed by a traditional choice of raciones or half raciones of heritage dishes such as river trout with ham, white beans with crab, plump escabeche mussels with romesco sauce and fried whitebait with broken eggs. A short, simple section of ‘side routes’ completes the menu. Brindisa Kitchen is also open for breakfast, and coffees and pastries to take away.
https://brindisa.com/

Elpiniki
Since arriving at Borough Market in 2014, Nadia and Nick Stokes have fulfilled their ambition of putting goat—an extremely versatile, highly sustainable and sadly under-utilised meat—firmly on the London street food map, thanks to the success of Gourmet Goat. Now, under their new name Elpiniki, they’ve set up shop at the Borough Market Kitchen. Firm favourites feature on the menu, such as the free-range kid goat kofta served in hot pillowy flat bread, and slow-roast rose veal dished up atop a selection of seasonal salads. These dishes have been joined by new ones inspired by Nadia’s Cypriot heritage, all of which put sustainability and seasonality firmly at their core. Guests can expect traditional village-style dishes such as organic bean stew accompanied with whipped feta, hummus, olives, pickles or Cypriot village sausages.
www.gourmetgoat.co.uk

Gujariti Rasoi
Gujarati Rasoi was founded over 10 years ago by chef and owner Urvesh Parvais, who set up the company with his mother Lalita in order to share their love for the food they both grew up with. Gujarati Rasoi specialises in traditional vegan and vegetarian dishes using cherished family recipes. At Borough Market Kitchen, guests can opt for various curries, samosa, bhujia and traditional breads, as well as a weekly-changing dhal and two daily specials, all served with cumin-infused aged basmati rice. Classic Indian street food is also on offer, with samosa or papdi chaat, a combination of black chickpeas and potato cooked with aromatic Arjwain, chora fali ribbons, cucumber riatha, date & tamarind sauce, sev, onions and coriander. Onion bhujia and samosas can be grabbed and eaten on the go, while a weekly-changing special might include vegetable kofta, served in a spiced tomato sauce with green beans, sesame and Kaljoni seeds.
www.gujaratirasoi.com

Horn Ok Please
Horn Ok Please is a slogan commonly found emblazoned across the back end of vehicles in India. It was with the vibrant images, sounds and smells of that nation’s city streets in mind that the concept for Gaurav Gautam and Sandhya Aiyar’s stall was born in 2011, making their debut at Borough Market in 2013. Horn Ok Please’s menu showcases the best of Indian vegetarian street food, with fresh, fragrant dishes drawn from all corners of the subcontinent. There’s the signature Moong Dal Dosa, a crispy dosa made with moong dal and rice, served with masala potatoes and chana chaat chickpeas topped with yoghurt, tamarind and a mint & coriander chutney, and spiced paneer; an Egg Kathi roll, a paratha bread stuffed with a freshly-made masala omelette; samosa chaat; and pots of chana chaat topped with coriander and pomegranate. They also pour warming cups of fragrant masala chai.
www.hop.st

Joli
Family-owned business Joli was founded by chef Salina Khairunnisa in 2009. Meaning ‘joy’ in Salina’s regional Baba Malay dialect, Joli specialises in traditional Malaysian claypot cooking. Guests can expect beef rendang, a 5 hour slow-cooked organic beef brisket curry with coconut rice or roti canai, served with a refreshing Pajeri salad of cucumber, pineapple, peppers, onion and herbs; a traditional Singapore laksa with chicken and prawns; clay pot prawn or chicken with seasonal greens and noodles (guests can choose from glass or egg noodles); and freshly made gyozas, either vegan or filled with free range chicken.
https://livejoli.com/

JUMA Kitchen
Self-taught English-Irish-Iraqi chef Phil Juma is putting Iraqi food in the spotlight with JUMA Kitchen, founded in 2012. Philip has been influenced by both Middle Eastern and modern European cuisine throughout his upbringing, and his JUMA supperclubs have been strongly supported from the off-set. His core dishes are kubba (fried and braised stuffed dumplings), the ultimate winter comfort food: there’s Kubba Haleb, a beef and rice croquette with caramelised onion; Kubba Hamuth, handmade lamb dumplings with Iraqi spices in a tomato and fermented turnip broth; and Mushroom Chap, a pillowy potato cake with wild mushroom and truffle oil. A classic Fattoush Salad is served with cos, radish, baby tomatoes, green pepper, spring onion and cucumber, tossed with a pomegranate vinaigrette, while a changing dish of the month might be Saffron Chicken with crispy onions, rice, and sultanas. For those with a sweet tooth, there’s Knafa, baked cream and soft cheese topped with shredded filo pastry and pistachios; and Znoud El Sit, whipped milk infused with rose water encased in a filo roll, drizzled with sugar syrup.
http://www.jumakitchen.com/

Khanom Krok
Khanom Krok is an authentic Thai Street food stall operated by Worawan and Michael Kamann. They joined Borough Market in 2013 and have been introducing authentic Thai dishes to the British public. At Borough Market Kitchen they continue to sell their khanom krok, a sweet market snack of traditional coconut pancakes, made to a family recipe. Other dishes include beef panang curry, chicken massaman curry, larb, pad see-ew and mango and sticky rice with coconut sauce. Khanom Krok will be using a host of produce from the market itself such as vegetables and eggs from Ted’s Veg, Paul Wheeler and Grovers of Borough Market Ltd. Khanom Krok also supports Action Against Hunger by donating 25p to the charity for every portion of khanom krok pancakes that they sell.
http://www.khanomkrok.com/

La Tua Pasta
Proudly trading in Borough Market for over 10 years, La Tua Pasta was founded by Francesco and Caroline Boggian with the ambition of making the best authentic fresh pasta with only natural, high quality and fresh ingredients. Combining traditional recipes with a passion for old-fashioned artisanal hand-craft, they sought to re-create the foods of their grandmothers. “La Tua Pasta” means “your pasta” in Italian and their customers have always been at the heart of the La Tua family. Their team of pastaios (fresh pasta artisans) remain committed to the La Tua Pasta values, producing every single piece of pasta with lots of dedication and love. Some of the new dishes at the Borough Market Kitchen include pappardelle pasta with 12-hour slow cooked cinghiale (wild boar) ragu; rigatoni all’amatriciana in a fresh tomato sauce with guanciale; black truffle and DOP burrata tortelloni with saute´ed wild mushrooms amongst others. Their mini bomboloni are also not to be missed - crispy little gnocchi filled with a mouth-watering pistachio cream from Bronte in Sicily or an Italian chocolate and hazelnut cream. They are served freshly cooked and warm.
www.latuapasta.com

Mei Mei by Elizabeth Haigh
Fresh, playful and adventurous, Mei Mei is a Singaporean food stall specialising in Hainanese chicken rice and Singaporean Nanyang Kopi. The younger sister of Kaizen House, Mei Mei will draw inspiration from chef Elizabeth Haigh’s South East Asian heritage, bringing to life the bustling Singaporean Kopi Tiams of her childhood memories. Counter-top dining, an open-plan kitchen, plus grab and go options, mirror the kinetic energy of the all-day coffee stops commonplace in Singapore. On the menu, Hainanese chicken rice using Ginger Pig Yorkshire chickens and all-natural, fresh ingredients sourced directly from Borough Market takes pride of place. There’s also ox cheek rendang curry; Malaysian breakfast staple ‘nasi lemak’ (a fragrant coconut rice dish); and ‘captain’s curry’ made using 100-day-old chicken, also from the Ginger Pig.
https://www.kaizenhouse.co.uk/

Nana Fanny’s
Nana Fanny’s sells delicious salt beef beigels prepared by Ivan Lester and his family. Ivan has been perfecting his salt beef for years - using only the finest quality beef, simmered in a pan of stock, bay leaves and peppercorns, the exact recipe is a guarded secret. It’s served sliced in a beigel or a rye bread sandwich, both topped with thick pickles and razor-sharp mustard. The Jewish deli will also offer classic smoked salmon and cream cheese bagels, crispy fish goujons with salad, and falafel wraps with hummus, tahini and chilli. On the side, there’s Nana Fanny’s latkes - crispy potatoes cakes, served with apple sauce and sour cream with chives.
www.nanafannys.co.uk

Oroshi
From co-founders Cathal O’Malley, Rory O'Brien and Cindy Li, Oroshi offers a modern take on Japanese bento boxes with the addition of meat and vegetable skewers grilled on the robata. Cathal brings his experience as a chef at La Petite Maison, Dinings and The 10 Cases to Oroshi, serving up rare breed pork, free-range chicken and liver from the Ginger Pig, as well as line-caught fish from Shell Seekers. The skewers are served in bento boxes to take away with wholegrains, a seaweed and cucumber salad, homemade pickles, seasonal vegetables and nigiri, or diners can opt for organic, East London-made tofu. Guests sitting at Oroshi’s bar can order from a list of seasonally-changing small plates such as pollack sashimi with ponzu, squash and tofu gyoza, whelk fritters, sweet potato fries and samphire tempura.
https://boroughmarket.org.uk/traders/oroshi

PADRE
From chef Nicholas Fitzgerald, formerly of The Mexican at Annabel’s, The Clove Club, Breddos and El Pastor, comes PADRE, dishing up classic Mexican tacos alongside quesadillas and a selection of traditional side dishes. Nicolas’ passion for Mexican food was sparked by his stage at renowned Mexico City restaurant Pujol, and his menu at PADRE reflects the incredible street food culture he encountered on his travels around the country. Taco-wise, there’s carne asada with grilled shallots and habanero; lamb barbacoa with avocado and pasilla; pork cochinita pibil with achiote, and the addition of chorizo or chicharron; and pollo al carbon with black bean and salsa guacamole, while on the vegetarian side guests can expect cauliflower al pastor with coconut and Veracruz-style salsa macha. Quesadillas come stuffed with chorizo and smoky salsa negra with black garlic and chilli, or huitlacoche, a truffle-like corn fungus, with aromatic hoja santa and jalapeno. A list of ‘Especiales’ includes gorditas de chicharron, little fried corn dough ‘gorditas’ stuffed with pork rinds; tamales rojos; flautas de papa, crispy potato-filled tacos originating from Jalisco in western Mexico, with crema and queso fresco; and flour tortillas with flor de calabaza (courgette flower) and goats cheese. Dessert takes the form of sweet, crispy churros con choco.

Pochi
Pochi, founded by Saori Brown and launched as a street food stall at KERB in 2015, serves up Japanese Soboro-style rice bowls with a selection of meat and vegetarian toppings. Diners can take their pick from Buta (Soy-Ginger Minced Pork with Japanese Mayo), Nasu (Deep fried Aubergine and Leek with Soy-Vinegar Sauce & Sesame Seeds), Tori (Soy-Ginger Minced Chicken with Japanese Mayo), Kakuni (Japanese Braised Pork Belly), Cauli (Deep fried Cauliflower with Shiso Furikake Sprinkles) or Tofu (Teriyaki Tofu & Shiitake Mushrooms), all served with salad, spring onions, and cherry tomatoes from Ted’s Veg, and a selection of Japanese takurazan and sakurazuke pickles.
https://www.pochigohan.com/

Rudie’s Jerk Shack
With sites in Dalston and Box Park Shoreditch, Rudie’s has been serving up authentic Jerk chicken since 2015. Marinating the free range meat for at least 24 hours, only using traditional jerk drums for cooking and using selected wood chips, give them some of the best jerk chicken in London. Now they are gracing Borough Market with their signature jerk chicken with jerk gravy, along with a selection of roti wraps and tasty sides such as fried sweet plantain, rice’n’peas and jerk-rubbed fries. Also on the menu are jumbo saltfish fritters and yardi, a traditional curry goat where those looking to pack an extra punch can dollop on some scotch bonnet chili jam from Borough neighbours Pimento Hill.
http://rudieslondon.com/

Scotchtails
Artisan Scotch egg specialists Scotchtails, founded by Oliver Hiam and Dominic Hamdy, will serve an extended menu of their signature scotch eggs (made fresh to order) alongside a collection of playful new egg-based dishes at their new Borough Market Kitchen home. Oliver and Dominic met whilst studying at UCL, and launched Scotchtails in 2013 at Borough Market where it quickly became a firm favourite. The pair have since gone on to open all-day restaurant and wine bar Crispin in Spitalfields and specialty coffee shop Lundenwic in Aldwych. At Scotchtails, guests can expect unusual flavours and adventurous combinations such as mature cheddar and smoked bacon; beetroot and lentil; and black pudding. All scotch eggs are handmade in small batches in Hackney, using Burford eggs from Clarence Court for their dense, golden yolks and rich flavour. New dishes include ham, fried egg and crispy confit chips; a Berkswell cheddar and egg toastie; and a monthly guest scotch egg, the first of which is in collaboration with fellow Borough Market Kitchen resident Brindisa Kitchen. Scotchtails’ new home features reclaimed green ‘London pub’ tiles, chalkboards and vintage brass lamps, giving the hatch a traditional-pub-meets-pie-shop feel.
www.scotchtails.com

SHUK
Flying the flag for Israel in Borough Market Kitchen, SHUK serves up a modern Israeli menu of stuffed pitas and salads inspired by childhood memories of family, spices and tahini. Founded by Richard Littman and Mark Jankel (co-founder of Street Kitchen with Jun Tanaka), SHUK will see Head Chef George Haslam at the helm, previously of Gordon Ramsay’s Maze Grill and Boundary London. Visitors can take their pick from Tel Aviv-style hot fluffy pitas, baked to a secret recipe by Shuk’s baker Arik, stuffed with a variety of fillings. There’s lamb sofrito and pickled red cabbage, made to a recipe from Mark’s wife Limor; beef brisket and white cabbage kimchee; or fish tagine and amba tahini, another family recipe, all with the addition of chilli yoghurt, mint and coriander. Spices, tahini, amba and date honey are sourced from around the Middle East. Elsewhere on the menu there are cold pitas with hot smoked salmon, pickled cucumber and red cabbage, crème fraiche and dill; and egg, aubergine, dried tomato, confit potato, pickled cucumber and amba tahini. Bold salads take the form of fennel, kohlrabi, radish, baby gem, dried tomatoes, Greek basil and Pecorino; and beetroot, buckwheat, kohlrabi, horseradish mascarpone, dried cranberries, dill and chives.
www.shuklondon.com

The Bath Dairy
The Bath Soft Cheese Co., headed by Graham Padfield, has been making award-winning cheeses using old-fashioned methods for four generations at their Park Farm dairy near Bath. Their new stall at Borough Market Kitchen, The Bath Dairy, features a menu of dishes made with their own cheeses, milk and ice cream. There’s traditional tartiflette made with soft, creamy Wyfe of Bath and nutty, semi-hard Merry Wyfe cheeses, sweet shallots, crispy lardons, potatoes, garlic and cream. To share, there’s an indulgent Bath Soft cheese, similar to a Camembert, baked with rosemary and roasted garlic, served with sourdough fingers to dip. Ice cream is made with organic milk, and served in a waffle cone or tub, while milk shakes are made with ice cream and organic whole milk from the dairy’s own herd, in a choice of flavours.
www.parkfarm.co.uk

The Black Pig
From Philip Crouch, founder of The Parma Ham and Mozzarella Stand at Borough Market, The Black Pig slices salume platters and cones at their new Borough Market Kitchen stall, serving them with Bread Ahead focaccia and giardiniera pickles. Philip has long been a champion of Italian ingredients, sourcing them from some of the most sustainable food producers in Italy. The star of the show at The Black Pig is their muffuletta sandwich, an iconic New Orleans creation invented by Italian immigrants to Louisiana. The Black Pig’s version is stuffed with Milano salami, mortadella, cotto, scamorza cheese, giardiniera pickles, rocket, green olive tapenade, and roasted tomato aioli, all packed into a toasted focaccia.
https://boroughmarket.org.uk/traders/the-black-pig