5 great Borough Market discoveries

5 great Borough Market discoveries

Our marketing team recently visited London and rushed down to Borough Market for a culinary and sensory feast. Here are 5 of the yummiest and most interesting things that piqued our interest.

1. Fungi feast – November is the ultimate mushroom season

Borough Market Mushrooms in November

Borough Market Mushrooms in November

Our jaws dropped when we saw this magnificent display of exotic mushrooms. Apparently November is THE season for mushrooms, from girolles, chanterelles and trompettes de mort to oyster, shiitake and hon she meiji. Those pink oysters really impressed us no end.

2. Goat everything: Gourmet Goat

Pulled goat, chilli, rich creamy yogurt and buckwheat salad

Pulled goat, chilli, rich creamy yogurt and buckwheat salad with a side of mulled wine. Heaven.

Lamb is so 2010 – now you see goat everywhere. Us South Africans are not scared of mutton or venison so trying a bit of goat wasn’t that adventurous. The taste, however, blew us away. Delicious soft pieces of goat served on a crunchy buckwheat salad with chilli and a rich yogurt sauce – absolutely amazing. According to Borough’s website, this opportunity for goat’s meat going gourmet came from an increased demand for goat dairy products. “Farmers have expanded their milking herds in the UK and consequently are left with greater numbers of billies, for which, until recently, there was little market. This is an opportunity to try it in some fabulous street food and the stall also stocks a range of raw cuts – leg, shoulder, mince, chops and dice – for you to cook at home.” Clever and scrumptious.

3. Goat everything Part 2: Greedy Goat Ice cream

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Goat’s milk is suitable for those with a lactose intolerance, and lower in fat and kilojoules than dairy milk ice cream, so it makes sense to try it in making ice cream. Greedy Goat Ice Cream, made on a farm in Essex, tastes just like the ‘real’ thing and came in loads of yummy flavours. 

Photos: Greedy Goat Facebook

4. So now the Italians are making biltong…

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Biltong has become hugely popular as a protein snack for those cutting out carbs – yes even in England – so Italian-born Thea Wunderer naturally added it to her alpine-inspired offering. Hailing from South Tirol, the most northerly region in Italy, on the border with Austria and Switzerland, Thea air dries beef for three months. The result, called alpine biltong, is a bresaola-like biltong with a lovely smoky flavour.

Photo: Exquisite Deli Facebook 

5. Free from…taste? Well, no

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Whether it’s a health or lifestyle choice, cutting carbs from your diet or trying to avoid eggs or dairy can mean boring culinary choices. Not for Caroline Aherne of The Free From Bakehouse. We love how she thinks out of the box a bit and brings in clever flavouring to make cakes, pastries and tarts feel like an indulgence, not a punishment. Think dairy free Jalepeno Pepper & Sweetcorn Muffins, sugar free Apricot, Almond & Tahini Flapjacks and Parsnip, Pear & Sea-salted Caramel cakes. We tasted them and verdict? Total taste bud joy.