It looks to be another fantastic Sunday at The Sidings this week.  We have THREE brand new traders for you and a little something special to entertain you whilst you shop.

Oak and Smoke Ltd

Arbroath smokie box (2)

Oak & Smoke was created with the objective of bringing hot smoked fish and accompanying recipes to London markets. Matt and Laura are both career-changers who met working on a stall at Borough market where they saw a gap for this kind of produce on the artisan market scene. Laura’s mum was from Arbroath on the North East coast of Scotland, hence their link with the smokehouse who supply them with fresh Arbroath Smokies, hot smoked salmon and mackerel each week. This fish is very traditionally smoked – outside over a mixture of beech and oak wood on top of upturned whisky barrels –  resulting in a wonderfully unusual smokiness.

Recently they have developed a link with a smokery in Gloucestershire who have been able to supply them with hot smoked trout and with their help they hope to introduce more unusual weekly specials such as smoked halibut and tuna.

In terms of production they make their own pates, tarts, fishcakes and chowder (more for winter months) which have become very popular with customers.

London Cheesemongers


Jared and his team select traditionally produced cheeses based on quality and season from affineurs such as Mons and Neal’s Yard Dairy or direct from the farm. This means the selection of cheeses found on any of their market stalls will change weekly depending on what is available and what tastes good. Bigger isn’t always better….by carrying a small selection of just the best cheeses they allow themselves the time to care for all of their products in the individual way they need. They sell cheese on flavour and strive to provide accurate, transparent and honest information to their customers. You’ll find that they take the time to talk with each customer about their cheeses and hopefully find the right one just for them.

House of Sverre


Lowry and Gunnar have a smokehouse where they dedicate themselves to bringing the best out of their salmon. The whole process is completed entirely by hand, approaching each fish with an appreciation of it’s individual subtleties. House of Sverre salmon arrives overnight within 48 hours of harvest. Throughout it’s life, their salmon has never seen any unnatural additives in it’s water supply or diet, and isn’t frozen during transport or storage. This is as fresh and natural as salmon gets.

They hand fillet their salmon, before carefully applying a 10 hour salt cure. The curing process takes a thorough understanding of the product to ensure that just the right amount of moisture is removed from the fish, to achieve the perfect texture for an excellent smoked salmon.  Following the cure, they gently rinse each fillet individually to remove any extra grains before fillets are hung in their kiln for a further 12 hours. They use a blend of woods native to Scandinavia: Beech, Juniper and Alder, all sustainably sourced and chemical free. It’s a combination that makes for a rich, smoky flavour that is undeniably Scandinavian and incredibly tasty.

The whole process, from rearing the fish through to the end product is traditional, maintaining a heritage of Nordic salmon smoking which has been going on in the Atlantic for centuries. They’ve taken that history, and brought it to the heart of London, ensuring that life in the city doesn’t mean fewer chances to taste fantastic salmon.

Graeme Airth


Formally a member of the band Curiosity Killed The Cat in the 1980’s. After 10 years in the band Graeme returned to his first love of playing and teaching Jazz having obtained a music degree with honours at The London Centre of Contemporary Music.  He is now bringing his talent to The Sidings so that you can browse and shop at the market to the soulful sounds of his sax!

Weekly Recipe

Courtesy of The Hungry Bear, check out this delicious recipe for Olive Oil Cake.

Hellenic Deli can provide you with the best olive oil, you can get your Hemp seeds from Themptation and Brockmans Farm can provide the eggs and orange.

Olive Oil Cake with Orange Crème Fraîche

Click On The Image To Get The Recipe

So not only do we have some brand new products for you, we also have some fantastic entertainment.  The Sidings is not to be missed this week, so come on down on Sunday and experience a whole new market experience.

Traders expected on 17th May:

  • Brockmans Farm
  • Themptation
  • Zeytoon Bar
  • Channel Fish
  • Hellenic Deli
  • Marsh Produce
  • Oak and Smoke Ltd
  • London Cheesemongers
  • Limetree Pantry Foods
  • House of Sevrre
  • Maria’s Tea Cakes
  • Celtic Bakers
  • Kamikaze Kitchen
  • Culina Anatoulica
  • Adrian Webb
  • Bike Boutique

We really appreciate any feedback and word of mouth referrals.  If you feel a friend or family member may enjoy a visit to The Sidings please feel free to forward them a link or let them know they can register with us through our website to receive upcoming information on all our events.


Nicholas Lake

Content creator for The Sidings N21

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