We have a new producer joining us this week....Melissa's Preserves. Melissa will be selling a delicious selection of her chutney and jams.
Jill Tapp will be back this week.
Exmoor Fisheries will be with us for their monthly visit.
Foxhollow Nurseries will be back next week.
Unfortunately, Out Over Catering will not be at the market as her children have chicken pox ..the things children do for a longer summer holiday!!!
We are currently looking for a plant producer. Contact Shelley for more details.
Coming soon... "Black Beauty Gin"... watch this space!
WHO'S AT THE MARKET THIS WEEK
COMMON LOAF BAKERY
'Common Loaf' bread is not ordinary bread like that made in big factories and sold through chains of big stores. It's made according to traditional recipes without compromise.
COCOA'S HANDMADE CHOCOLATE
Here at Cocoa's we use all the best ingredients possible, to make our produce as tasty as it can be! Everything is made by hand so every item is as unique as the last.
DAIRY & EGGS
BATCH FARM CHEESEMAKERS
All of our farmhouse cheddar cheese is made using the milk from our own dairy herd, meaning the milk for our cheese travels minutes rather than days or hours before being turned into our award winning final products.
DEANE BARTON FREE RANGE EGGS
Our eggs are free-range to a high standard - the hens are kept in small numbers and rotated around grassy pens - and are stamped with their own producer-number.
RAW MILK PRODUCER
Details coming soon...
FISH & SEAFOOD
Jonas Fishmongers is a family business spanning across 5 generations. Today Steven and Martin are the owners and have grown up learning from their father, David Jonas. We can prepare your fish while you wait and take pre-orders via our Facebook page, dependent on availability. We also can offer fresh, frozen and shell fish to restaurants and pubs.
Exmoor Fisheries sustainably breeds and farms the highest quality Rainbow Trout for restocking. Located in the Haddon Hills of Exmoor, Somerset. The farm thrives off both virgin spring water as well the River Haddeo which filters down from the surrounding moorland.
FRUIT & VEGETABLES
BELSEY'S CHEDDAR STRAWBERRIES
Besley’s Strawberries can be found in the traditional area around Cheddar in Somerset, where early varieties could be grown. Seven acres are devoted to Besley’s strawberries, some under poly-tunnels. Pests are kept under control using biological pest controls and free-range chickens – that eat the vine weevils, no chemical pesticides are used. Cliff Besley grows seven varieties that extend the season from early May to late September.
100% homegrown, seasonal veg from our Organic farm in Over Stowey. We are certified organic by the Soil Association, the UK's leading certifier and sister of the well known organic farming charity.
Stefano creates seasonal Italian and European dishes using fresh locally grown and reared ingredients from the South West, and he also sources and imports quality Italian products.
MEAT & POULTRY
A traditional breed, our beef is produced exclusively from grass-fed, registered pedigree stock and is a trademarked product. All dry-aged (hung) for a minimum of 21 days, we sell a variety of cuts (steaks, joints, mince etc) subject to availability. All our meat is vacuum packed and fresh where possible but, as a small producer we do not have the numbers of stock to guarantee this. If at all possible we recommend advance ordering and we will do our best to provide the required size and cut: we sell out fast!
LITTLE MEAD MEATS
All our pigs are sourced locally, from farms and small holdings where we can be assured the meat is of the highest quality and the animals have led a stress free life. Everything we sell is produced by ourselves, using traditional butchery methods.
THE ORIGINAL EXMOOR HAM COMPANY
Set up to give discerning customers a really good selection of hams with the personal touch of having them sliced for you exactly as you wish. From choosing the right joint, and having been boned, we boil to correct temperature with herbs and spices and after cooling we smother the whole gammon with the chosen glaze, which might be marmalade, or even whortleberry jam. We then bake in a hot oven until the glaze caramelises and while cooling drip honey all over so that as the meat firms up it draws the honey in, making it sweet to taste and a tang of burnt orange from the marmalade.
We produce farmed red deer venison, fed on an all-grass diet at our family farm near Taunton. Our venison is high in iron, protein and omega 3 oils and low in fat and cholesterol. It is tender and flavoursome, not tough and gamey like some wild venison can be. We do not use any GM or antibiotics.
Details coming soon...