NEWS

We have a great new producer joining us this week - Loader’s Farmhouse Cider.
Jill Tapp will be back next week.
Melissa’s Preserves and Exmoor Fisheries will be back in a couple of weeks.
We’re looking for a plant producer, please contact Shelley for more details.

WHO'S AT THE MARKET THIS WEEK

BAKERY

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.

OUT OVER CATERING
We bring both sweet and savoury products to the market – cheesy sausage rolls, sausage rolls, scotch eggs, our sausage meat slices, quiche, pies and pasties; scones (plain, cheese and fruit) and all kinds of cakes from tea-bread to traditional coffee cakes, also cookie, tiffin, and flapjacks.

CONFECTIONERY

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
Simply Raw Milk is not processed milk but milk straight from beautiful pasture-fed cows with nothing taken out. It is not pasteurised or homogenized but milk that has a wonderful creamy taste.

Simply Raw Milk, is a small dairy farm located in the beautiful Quantocks, Somerset.

DRINKS

LOADER’S SOMERSET CIDER
A father and son partnership passionate about real cider, cider vinegar and apple juice.

FISH & SEAFOOD

JONAS FISHMONGERS
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.

FRUIT & VEGETABLES

PLOWRIGHT
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.

GOURMET FOOD

STEFANO'S FOOD
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

EVENLADE TRADITIONAL
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.

SOMERSET VENISON
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.

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.