Friday 15 July 2022

Borough Market - Thrilling and chilling


Thrilling and chilling

As London swelters in conditions best summed up as ‘a bit much, really’, thoughts turn to ways of cooling the body and brain sufficiently to make even the slightest productivity possible. The easiest solution would be to buy an ice cream from one of our traders: goat’s-milk ices from Greedy Goat, traditional Italian gelato from Gelateria 3BIS, old-fashioned English ice cream from Bath Soft Cheese Co’s Somerset dairy, or the inventively flavoured Sri Lankan soft serve currently being dispensed through a hatch at Rambutan on Stoney Street while the new restaurant (which opens in the autumn) takes shape inside.
You may instead wish to turn your hand (remorselessly and quite painfully if you don’t own an ice cream maker) to making ices of your own. To aid you, we’ve been delving into our archive to find some recipes and tips, including this blog article from Daniel Tapper, who sought advice from Borough’s resident ice cream experts, and a bunch of recipes for turning Market produce, including mangoes, gin, gooseberries, basil and spices, into sorbets, lollies and granita

The Borough Market Guide to Summer

Explore our free recipe-packed guide to sourcing and eating summer produce, from courgettes and broad beans to stone fruits and berries.

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Burrata with toasted seeds & olive oil

Fresh Italian cheese with the contrasting crunch of toasted seeds – a perfect summer starter.

Hot smoked trout, broad bean & pea shoot tart

A summertime centrepiece, at its best when it’s not been out of the oven too long, but beautiful when eaten cold too.

Une Normande a Londres

If you’re looking to mark Bastille Day in true Gallic style, there are few better places to shop than Borough Market. Run by the Le Blais brothers, originally from the Pays d’Auge area of Normandy, Une Normande a Londres sources cheeses from suppliers all over France. Offerings range from familiar favourites such as camembert de Normandie and brie de Meaux, to the more obscure tête de moine and Sainte Maure de Touraine.

The French Comte

Fabien Joly and Florent Gacon, who hail from the Franche-Comté region of eastern France, bring the flavours of the mountains to The French Comte stall, including slow-smoked saucisse de morteau, a delicious amber-coloured pork sausage that follows a traditional method from the 16th century. Look out for regional specialty cancoillotte, too – a little-known runny cheese flavoured with champagne, garlic, vin jaune or walnuts.