Take a trip to Maltby Street Food Market. What's on offer? Here is a sample.
African Volcano
African Volcano
Chef Grant Hawthorne produces award-winning, premium Mozambique-style Peri Peri sauces and marinades, with a selection of street food to showcase their versatility (think pulled pork, chicken Prego rolls, prawns and burgers). African Volcano also donate 30 pence from every bottle sold to support the initiatives of Habitat for Humanity’s Youth Build project in Cape Town.
Little Bird Gin
Little Bird Gin is lovingly distilled in small batches in London using unique botanicals including grapefruit and orange to give a smoother, more rounded, fresh tasting gin. Take a seat at their pop-up bar for spicy Bloody Marys, classic Negronis and the perfect G&T.
Waffle On
Eddie and Bettina love waffles. Fresh waffles made right in front of you on hot and heavy cast iron machines. They like to push the envelope and your expectations on what a waffle can be. Re-inventing traditional and regional German waffle recipes, experimenting with ingredients and honing their technique to produce waffles that are deliciously light, airy and crisp. For early birds they serve breakfast waffles (think dry cure bacon with maple syrup or home-cured salmon served with lemon crème fraiche), and for the sweeter tooth there are deliciously fruity options and cheeky chocolate sauces.
Bad Brownie
Bad Brownie are flavour crazy chocolate addicts hell bent on spreading gourmet brownie love, street by street.
Bad Brownie put their amazing gourmet brownies through brownie bootcamp to create the fudgiest, gooiest, tastiest and most decadent brownies this side of London. They’re no longer just a brownie. Instead they are brownies with attitude; sexier, meaner, edgier and oh so very dangerous.
United by their unquenchable love of chocolate and all things delicious, Paz & Morag set up Bad Brownie in summer 2013. They can now be found trading amazing flavours of brownies (such as salted caramel, bacon and maple syrup, peanut butter, bakewell tart, banoffee pie) at Maltby St market on Saturdays and Sundays.
All of this is just part of their plan for world domination by brownie.
Hansen & Lydersen
Ole-Martin Hansen’s smokehouse in Stoke Newington uses Scottish salmon, which arrives early in the morning and is salted, cured and cold-smoked using a blend of juniper and beech wood. Often quoted as the best smoked salmon available in London, each Hansen & Lydersen salmon is carefully hand-filleted and hand-salted according to a family recipe devised by Norwegian fishmonger Lyder-Nilsen Lydersen in 1923.
Phatbreads
Delicious sourdough phatbreads fired in our glorious wood fired oven aka Phatmobile! Phatbreads is what we call our beautiful sourdough flatbreads adorned with fresh mouthwatering toppings. We make them with the best quality flour from Marriage’s, fantastic organic veg and eggs from Sarah Green Organics and Brambletye Fruit Farm. Top quality cured meats and cheese from Tozino and Black Hand Food, and outstanding fresh meat from Turner and George. What makes them so delicious is the slow fermentation of the sourdough (at least 24 hours), lots of vigorous kneading, good quality flour and cooking them in our blistering hot woodfired oven. Our oven is an essential part of the flavor and texture of our flatbreads, giving the breads that sweet smokey flavor and a crisp yet chewy bite. We like to use fresh, organic, seasonal, british vegetables and good quality british meat sourced as locally as possible. We also make our own creamy homemade yogurt and clotted cream. We dont just cook, we love, cherish, care for and respect our food and ingredients.Here at Phatbreads its not just about the bread, its also about the tongue tickling flavor combinations. Our mission is simple, to make you happy with our food and to inspire you with our flavors.
Maltby & Greek
Maltby & Greek, London’s premium purveyors of Greek food and wine, provide a selection of Greek oils, honeys, preserves and cured meats. They also specialise in bottarga, a Mediterranean delicacy of cured fish roe.
Tozino
Run by the best jamon carvers in London (Zac and Chuse), the Tozino market stall offers Spanish cheese, cured meats and jamon carved to order. Look beyond the stall though and you’ll find London’s first jamon bodega hidden under the railway arch. Platters of jamon and cheese are offered alongside traditional dishes such as tortilla de patata, migas a la pastora and sobrasada with honey. And of course there’s cava, sherry, wine and Moritz beer on tap. With experience cutting ham for Ferrán Adria and the Spanish Royal Family, Tozino also offers professional carving for events.
Market Gourmet
THE MARKET CHAMPAGNE & SHELLFISH BAR
We are passionate about our offering. We source our crab, lobster and scallops direct from Dorset Fish & Shellfish Ltd. (previously Christchurch Fish). They have day boats moored at Mudeford in Dorset. Our oysters, clams and cockles are from Dorset Oysters Ltd. The mussels are from Tim Marshall in Rock, Cornwall. We think they are the best we have ever tasted! Our ‘catch’ is brought up overnight and we collect early Saturday morning, ensuring it’s sparkling freshness.
We aim to keep thing simple and let the produce speak for itself. From briny oysters to warm, buttery lobster rolls, egg benedicts with lobster, crab or Jamon (from Tozzino) to crab & avocado sandwiches, mussels, clams or cockles in white wine to a weekly special that could be a squid and prawn cassoulet.
In the same spirit our boutique wine list features wines chosen from small independent growers to match our produce, along with a range of Bellinis, including the legendary Rose Rhubarb.
Indoor and outdoor seating, take away and credit cards accepted.
Pastry Art
Pastry Art is Maria and Soteris, two individuals passionate about cooking and baking. We would like to share our passion about baking and bring to the community of the wonderful Maltby Street Market, the tastes, flavours and aromas, that we love and miss so much from the beautiful island of Cyprus and the Mediterranean. Some products are based on the traditional recipes and some others are the evolution of those traditional recipes as those were evolved in Pastry Art’s kitchen: engagement of Mediterranean elements with elements inspired and influenced by the beautiful and diverse London. The concept of baking exists since the first steps of humanity. It’s something that all human beings needed and still need and still enjoy. That is why pastries exist in all over the word in so many different versions and forms; in China it’s called dumpling, in India it’s called gujiya, in Cyprus it’s called poureki, in Polland it’s called pierogi, in England it’s called pasty, in Caribbean it’s called patty and in Southern Europe and Latin America empanada. Our mission is to produce home baked goods designed for taste, freshness and quality in affordable prices.
St. John Bakery
In 1993 Fergus was working with Jon Spiteri running their restaurant above the French House pub in Soho’s Dean Street, Trevor and a friend had created the Fire Station at Waterloo. In early 1994 the success of the Fire Station had led to an offer that was not refused and Trevor had been offered the run down smokehouse building that was 26 St. John Street in Smithfield. Through the medium of the olive oil man Trevor, Jon and Fergus met. Lunch (and dinner……) was taken and St. John Smithfield opened in October 1994. Jon’s and Fergus’ wives took over the French House, moving on to the Rochelle Canteen a few years later and Jon left after a while to do other things.
Today we have gently spread across various places and projects, no plan, no roll out, hopefully the same rigour and philosophy and we try to remember that it started with both purpose and simplicity, Fergus puts it on the plate and Trevor puts it in the glass
Gosnells London Mead
Welcome to London’s first Meadery!
Like traditional meads, Gosnells is made from honey and water. But Gosnells is much lighter, drier, and bubblier to the tongue. At 5.5% ABV, Gosnells is a refreshing, thirst-quenching, semi- sweet mead, wich is at the forefront of the mead revolution.
Herman ze German
Herman Ze German was founded in 2008. Azadeh and Florian started importing homemade sausages from their family butcher. Their dream was to take their beloved wursts to the UK crowd, educate them on proper German food and share the sausage love.
And Many Many More - Visit - http://www.maltby.st/
