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…

Our featured stallholders

…they make shopping at our market special!

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.

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.  
 


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