Food for thought

From succulent sausages to tantalising tarts, Surbiton Farmers’ Market has something for every taste. Feast your eyes on our line-up of wonderful stalls…

Bread, Cakes and Crepes

LusoBrazil

Starting life on a kitchen table in 2009, LusoBrazil has since grown into a full time enterprise! Founded by Portuguese baker Rute Diniz, Rute’s traditional handmade Portuguese and Brazilian cakes, savouries and snack breads have gone down a storm, with many of the recipes borrowed from her mother in Portugal and her husband’s family in Brazil. ‘My mission is to be diverse and different and offer genuine flavours,’ says Ruth. ‘There’s a family story in every product’.
https://www.facebook.com/LusoBrazil/


The Real Macaron

First seen at the inaugural Surbiton Food Festival, The Real Macaron has gone on to wow market customers. Lovingly handmade by Parisian, Fabienne Jaimes, these brightly coloured French treats, adored for their intense taste, are available in a dizzying range of mouth-watering flavours depending on Fabienne’s inspiration at the time. From peach, passion fruit, violet and pistachio to strawberry candy and salted butter caramel, they are all gluten free and baked only with natural ingredients.
www.facebook.com/therealmacaron


Lallapolosa Baking Company

A firm fixture at the market and a local favourite, the company that creates the most delectable of brownies, cookies, cakes and confections has caused quite a stir in the food world, launching an online boutique in 2012 and winning a hatful of national Great Taste Awards. It was even featured in the Evening Standard’s Christmas ES magazine. Not bad for a business that started life on Maple Road!
www.lallapolosabaking.co.uk


Ruben’s Bakehouse

Named after his eldest son, Ruben’s Bakehouse is presided over by Igor Occhiali, a passionate and dedicated baker from Tuscany. Looking resplendent in his white chef’s hat, Igor specialises in home baked artisan breads using the long fermentation process and bakes with organic flours and ingredients where possible. Particularly popular are his bloomers, cottage loaves, soda bread and ciabatta. But it’s his Hamlands sourdough that attracts attention, fermented for at least four hours and containing wholemeal stoneground flour.
www.rubensbakehouse.com


Our featured stallholders

…they make shopping at our market special!

Birth of a new business

T&V Vegetable Gardens is a new name for Surbiton Farmers’ Market but shoppers will recognise the familiar couple behind the venture   

October 2017 is a big month for Tanya Mirova and Vladimir Mirov. As they celebrate their third wedding anniversary and await the birth of their first child, the couple have somehow found time to launch their own business.     

Vladimir and Tanya had manned the Secretts of Milford stall since our market first began in October 2009. When Secretts decided to pull out of farmers’ markets to concentrate on its farm and wholesale business, they stepped in. 

The couple already farmed five acres of land near Alton in Hampshire and have now returned to the market under the T&V Vegetable Gardens banner. They’ll be selling a full range of fresh farm produce and will soon add new lines.

‘We’ll be growing specifically for markets rather than wholesale.’ explains Vladimir. ‘We’ll have the same quality of fruit and veg, as well as extra crops that we didn’t have before, such as herb pots and bunches plus extra flowers and salad products.

‘This is a great opportunity for us and for our customers. We have a lot of regular shoppers at all seven of the markets we attend in Surrey and Hampshire and this is our way of saying thank you to them. For us it’s not just work, it’s very special.’

Vladimir and Tanya also acknowledge the support of the Maple Road businesses in their association with Surbiton Farmers’ Market and in the new venture. It was market co-founder Richard Sealtiel of Gordon Bennett Bar + Kitchen who introduced Secretts to Surbiton, having seen the stall at Ripley’s community market. Richard’s wife Milena comes from the same region of Bulgaria, in the Danube valley.

And Eric Guignard of The French Table has also provided encouragement to the couple as they start out on their own.
‘We feel really great that Surbiton Farmers’ Market has accepted us back. After so many years at the market it feels like we’re coming home,’ says Tanya.

Read about all our regular stallholders here

Some like it hot!

Whether your taste is for vindaloo and hot lime pickle, or korma with mango chutney, Anila has an authentic sauce and accompaniment for your favourite Indian meal.

From a small kitchen in Surbiton it’s a long way to Harrods Food Hall, but that’s where success has taken Anila Vaghela since launching Anila’s Authentic Sauces 25 years ago.

‘We started with a stall at a local Easter fair, with just four sauces cooked by myself and my kids in our family kitchen,’ says Anila. ‘I realised that’s what people loved – how I eat and cook at home.’

Today the company supplies more than 500 shops around the country, and beyond, with a range of eight curry cooking sauces, 15 chutneys and pickles, plus tasty daals and Indian snacks. And they’ve been awarded as many as 13 Great Taste Awards!

Anila’s first commercial kitchen was right here in Surbiton and she recently returned to run the stall at our market herself. ‘It’s like going back to my roots!’ she says.  

This year Anila’s introduced a new range of prepared dishes to include koftas, lentil slice and muffins. Fancy trying a Bombay sandwich? Look out for that at the market and find out more about her story here.

Learn more about all our regular stallholders here

Baked to perfection

Ruben’s Bakehouse is presided over by Igor Occhiali, a passionate and dedicated baker. ‘Despite my name being Igor (ask my mother!), I’m very much Italian (Tuscan in fact!),’ he says. Igor specialises in home-baked artisan breads using the long fermentation process and bakes with organic flours and ingredients where possible.

Particularly popular are his bloomers, cottage loaves, soda bread and ciabatta. But it’s his Hamlands sourdough that attracts attention, fermented for at least four hours and containing wholemeal stoneground flour.

If you love Igor’s breads, why not visit his latest shop in Twickenham – opened in November – where he also serves up sourdough pizzas and Italian coffee, pastries and breakfasts. Find out more here.