Website for a Farmers Market
Farmers Market in Your city. Practical information, direct contact and enquiries in one click.
Real growers, real produce, every Saturday
Each pitch is run by the people who grew, baked, brewed or raised what is on the table — no resellers, no boxes shipped in from a warehouse. Stalls rotate with the seasons: asparagus and rhubarb in spring, stone fruit and tomatoes through summer, squash and game from autumn, with cheeses, breads and charcuterie on every week of the year.
Bring your own bags, take your time and ask questions — the person across the trestle is the one who picked it on Friday. The market opens at 8 sharp and the best ends are gone by ten, so come early if you have a recipe in mind.
Opening Hours
Saturday at the market
Local growers, bakers, cheesemakers and butchers — every Saturday 8 am to 1 pm, rain or shine.
Eight growers from within forty miles — leafy greens, tomatoes, root veg, soft fruit and stone fruit, plus weekly arrivals you will not find in the supermarket.
Two bakeries pulling sourdough out of the oven at six, plus seasonal pastries — viennoiseries, sausage rolls and Saturday-only cinnamon buns.
Three cheesemakers cutting fresh, plus butter, yoghurt and farm eggs. Always a tasting board on the corner of the stall.
Pasture-raised meat, line-caught fish from the coast and cured charcuterie — all clearly labelled with farm name and the week's catch.
Seasonal cut flowers and edible plants grown within twenty miles — bunches wrapped in paper, plug plants and pots for the windowsill.
Bacon rolls, vegetable hash, coffee from a roaster and a flask of tea — sit on the steps, eat between stalls, no plastic anywhere.
« Food has a face on the other side of the table. »
Farmers Market
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