December 15 2012
This sunday’s Inn The Park Christmas Market, in London’s St James’s Park, presents a delicious opportunity for epicureans: the chance to source festive feast ingredients of the highest quality, and which are favoured by the capital’s top chefs.
The market is a one-stop gourmet pop-up selling seasonal fare produced by a handpicked selection of London’s best restaurants suppliers. The idea was cooked up by Oliver Peyton, the restaurateur behind the revamp of cultural cafés in arts institutions including The National Gallery, the Royal Academy of Arts and the Wellcome Collection.
Among the vendors are Mrs Tee, a foremost authority on wild mushrooms, whose fine, New Forest-foraged fungi can be found in the kitchens of Anton Mosimann and Michel Roux; Celtic Fish and Game who supply fresh fish, game meat, poultry and charcuterie to Umu chef Yoshinori Ishii; and Greg the Pumpkin man, purveyor of organic pumpkins, squash and multi-coloured sweet corn to a roll-call of top chefs including Rowleigh Leigh, Mark Hix, Marco Pierre White, Brett Graham and Sally Clarke.
Lush will be offering handcrafted Christmas wreaths and table decorations, while Peyton and Byrne (Oliver Peyton’s quintessentially British bakery) will be selling seasonal treats: including mince-pie-spiked fudge, fluffy meringue snowmen (first picture), boozy Christmas cakes and hot chocolate.
Sample as you go, save for stockings, cook on Christmas day or simply savour as sustenance to ward off festive shopping fatigue.