issue 2 : WINTER 2014
‘ahoy’ captain bob meet THE heart and soul of the Monday Market
talking turkey
Jimmy’s Christmas dinner
The Global QUesTION international cuisine at the ancient market
know your nuts
The GUIDE to winter FRUIT NUTS & Vegetables
Vegging out with the traders
L L A D A RE T IT U O AB
www.kingstonmarkets.co.uk
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Welcome to the second issue of the Kingston Markets Magazine. This is a really exciting time for Kingston Markets and I strongly encourage anybody who is passionate about the markets to join the Friends of the Markets Group (see p.14) to help influence and shape the future. Enjoy the magazine!
James dy Kenne
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kingstonfirst
GET the latest news and see what’s on
MEET P.3 Captain Bob KINGSTON’S HISTORY The heart and soul of the Monday Market
Kingston Tour Guides provide a short history of the Ancient Market Place
French Comt‰‰E
winter FRUIT, NUTS & Vegetables 2
christmas dinner P.8
SEASONAL P.9 SPECIALs
Sweet Potato Soup Poached Salmon Salad
Seasonal recipes for a cold winter’s day.
P.4 CUISINE AT THE P.10 P.5 e m o c P.13 and join the Friends of the MEET P.6 TRADERS Markets group P.14 FRUIT & veg
The passion behind the
GUIDE to
’s
Jimmy
Take a step away from tradition with
INTERNATIONAL Sample the delights from around the globe as these exciting stallholders share their culinary secrets.
MARKETS
the
www.kingstonmarkets.co.uk 30th – Halloween Night What’s October Market Join us in the Ancient Market Place for our night market with a special on Halloween twist.
Kingston’s Monday Market kick starts the trading week in Kingston as over 30 traders descend on the Cattle Market Surface Car Park (next to Kingfisher Leisure Centre), offering their goods from 9am – 1.30pm. The stalls offer an abundance of produce and products, many of which are at bargain prices. And there are new and exciting stalls arriving every week.
Regular traders and products include: • Traditional market stallholders such as florists, fishmongers, butchers, greengrocers, bakers, key cutters, cobblers • Vintage clothing, shoes and socks, books, cards, make up, mobile phone accessories, bric-a-brac • Fabric and haberdashery, cushions, net curtains cut to order, rugs, vacuum cleaner accessories and general household goods.
30th – Thumbs Up It’s What’s October Thursday is back, offering free activities for kids in the Town Centre. on Go to www.kingstonfirst.co.uk/tuit
to anybody WHO knows Kingston, Captain Bob is the heart and soul of the Monday Market, with his distinctive captain’s sailing cap and sartorial lookS he is every bit the market trader and every bit a Kingstonian.
MEET Captain Bob
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How long have you been a market trader? Bob – I have been a trader for over 33 years now and love every minute of it. Although a challenging industry at the moment, the people, the products, and the rush I still get from making that sale and finding that unique product makes all the hard work well worth it.
Were you always a trader? Bob – Before this I worked for the British Aerospace as a progress (tracker?)… it’s not a completely obvious switch of careers but there are loads of similarities and skills that I have transferred and something I think lots of people could do.
What do you sell? Bob – EVERYTHING! (he says laughing) It used to be known as bric-a-brac but to be honest I really specialise in coins and silver and it also depends what market I am working at and who the audience are. As a trader you need to really adapt to the visitors and make sure you are selling the products that are of interest to them.
What’s it like being a market trader? Bob – It’s addictive, you completely immerse yourself in the lifestyle and my house is full of products! When I see a bargain I just have to buy it. I love the community, I love the atmosphere and I love the buzz!
What is your favourite product to sell?
I love how a 2 pence coin could be worth £700. It’s like trying to find that little bit of treasure. I think it’s the kid inside me still looking for that box of buried treasure.
What is the future for markets?
Bob – I have seen markets transform considerably during my 33 years, some things for the better other things not. I think the public need to remember the romance they’ve experienced with markets over the years and make sure we help them thrive again.
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Bob – Because I’m a collector it has to be coins, I love them!
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www.kingstonmarkets.co.uk
KINGSTON’S HISTORY With all the recent work done on the Ancient Market Place, readers might like to know something of its history. The market place dates back to the late 12th century and has been flourishing ever since, adding to the town’s prosperity throughout the centuries. Mary Tudor granted the town extra market days in return for its loyalty to her during Wyatt’s abortive rebellion early in her reign. A century later Charles I (who was later to fight the Civil War and then lose his head!) passed a law whereby no other town within a seven mile radius could hold a market, thus giving Kingston a monopoly within the area, which did a great deal to boost the local economy. The market place thrived especially throughout the 18th and early 19th centuries when stagecoaches would stop in Kingston as their first port of call on the road south-west to Portsmouth. Many people would stay overnight in one of the numerous coaching inns, such as the Druids Head – the only inn to survive to this day as a pub, but with a different name. And did you know that it was in a room upstairs at the Druids Head that Jerome K Jerome wrote the opening chapters of his famous book, ‘Three Men in a Boat’?
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The market place was also the setting for an annual football match each Shrove Tuesday, probably dating back to the Middle Ages. This often led to such drunken revelry and riotous behaviour, that it was eventually banned during the reign of Queen Victoria. You might reflect on some of these historical facts as you enjoy your shopping in Kingston. And, if you pop into Hobbs in Church St, you can look above to see the beams dating back to Tudor times when this was a hostelry run by one of Henry VIII’s valets, who would leave his day job looking after the King at Hampton Court to run his Kingston pub in the evenings! Why not join one of our tours, led by specially trained volunteers? As we move into the winter season, the walks take place every first Sunday of the month from October to March. The charge is £4 per adult – or you can arrange a special tour for you and your friends at a time to suit you.
lease p n o i rmat 399 7888 o f n i rther 0160 / 020 8 u f r o F 0 8399 2 0 l l EBSITE ides.org.uk Ca W OUR gu or VISIT ngstontour i www.k
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“FOOT-BALL ON SHROVE TUESDAY, AT KINGSTON UPON THAMES”
www.kingstonmarkets.co.uk 13th Christmas Lights What’s November Switch On Head to Kingston Town Centre for the Narnia-inspired Christmas on Lights Switch On.
The French Comté
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The French Comté is run by three friends. How is it you came to know each other and why did you decide to start the business? We met in High School and since then have remained best friends. All three of us grew up in FrancheComté (eastern France, by the Swiss border) and we’ve always been passionate about the region. The idea therefore was to bring to London and its visitors the best our region has to offer, as well as to showcase the artisanship and quality of its products. Moreover, we noticed that the Comté that was available in London was not – in our opinion – the best, and therefore we decided to bring what we think is the best Comté and share the love of this amazing cheese.
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What is your favourite of the products you sell? Comté is our favourite product, for many reasons: its ravishing taste obviously, but also the wide range of flavours and gastronomic experiences it can bring. A young Comté is completely different from an aged one. Finally, Comté has been enjoyed for many generations. Our grandparents would serve us Comté on every occasion, and eating a piece of Comté brings back those memories.
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Where do you source your products from? Most come from Franche-Comté, where we source our products from small artisan producers that
to 20% off at Bentalls. Nov 19th What’s Up from 6pm. For your exclusive invitation buy the Daily Telegraph on October 24th on or sign up at www.bentalls.co.uk
The French Comté was created early in 2011 by Florent Gacon, Sylvain Gacon and Fabien Joly, three young Franc-Comtois with a passion for food, wine and artisan traditions of their native region of France. They come from a long line of farmers and craftsmen who have been producing food and running market stalls for generations, and now they are bringing the flavours of their mountains to Kingston’s Ancient Market and London in general. They are passionate about their region, the products and the traditions they represent. Their philosophy is simple; sell the best quality products at reasonable prices. They achieve this by carefully sourcing and selecting each product directly from the artisans making them. we visit on a regular basis and with whom we have long and strong relationships.
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Why have you chosen Kingston Ancient Market as your latest venture? We thought that there was an opportunity in Kingston because these products were not well represented. We did the Christmas market last winter, and this gave us the opportunity to talk with many Kingstonians who expressed the need to find our products on a daily basis.
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The Jura wine region is something you are obviously passionate about. Why is this such a good wine region? Although Jura is the smallest wine region in France in terms of volume, it is the one with the widest variety of wines! Moreover there are three types of grape that are specific to the region: Poulsard, Trousseau and Savagnin, which means that Jura wines are very rare, unique and different.
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What are the ambitions of the French Comté? Our ambition is to continue to share the love of good food and good wine. Also, as Queen Elizabeth II has been enjoying Comté while on her last visit to France this year, we would be delighted to be the official Comté supplier to Buckingham Palace – so if you know the name of the chef there, please pass it on!
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www.kingstonmarkets.co.uk
GUIDE to winter FRUIT, NUTS & Vegetables POMEGRANATES
pearS
English Apples
Deliciously juicy and exploding with antioxidants, it’s worth the (little) extra effort required.
Few fruits can match the juicy brilliance of a pear. Try poaching them in red wine or slicing into a salad with some strong blue cheese.
Spartan, Red Pippin, Rubens, Kanzi, Cameo, Jonagold, Red Jonagold, Golden Delicious, Empire, Jazz, Braeburn, Gala and Royal Gala, are all English Apples that come in from late September!
CRANBERRIES High in vitamin C, these hard berries are grown in bogs in cold regions of North America and Europe. They’re almost always eaten cooked!
Chestnuts
BLACKBERRIES
Walnuts
Tart, sweet, and flavourful, blackberries are the largest of all the wild berries. In the wild, they grow on thorny bushes called brambles.
Slightly bitter in flavour, walnuts are good eaten raw or cooked, in either sweet or savoury dishes, and are particularly useful for baking.
GRAPEFRUIT
Brazil Nuts
A classic accompaniment to Sunday brunch, grapefruit probably got its name because of the way it grows: in giant, grapelike bunches. It’s packed with vitamin C, potassium, and fibre.
Brazil nuts grow near the tops of 150-foot-tall trees in hard casings similar to coconuts, but they are never imported in this form. Inside the case, 20 to 30 nuts fit together like the sections of an orange.
figs Quarter your figs, sprinkle with a little orange zest, cinnamon and sugar and bake at 110 degrees for 4 hours. Goes great with cheese!
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There simply isn’t anything more Christmassy than Chestnuts roasted on the fire!
Dates In addition to being eaten fresh, the date fruit is dried and eaten whole as a snack or included in an assortment of desserts. Many regional Middle Eastern cuisines incorporate dates, as do Mediterranean cuisines like those of Italy and Greece.
SATSUMAS The first satsumas usually arrive at the end of November Easy to peel and incredibly tasty – don’t forgot to pop one in the stocking!
www.kingstonmarkets.co.uk 27th The switching-on What’s November ceremony of the Rotary’s Christmas Tree that has been created in on partnership with Kingston College.
29th onwards – Come and What’s November visit Santa daily in Bentalls department store until Christmas Eve. on
“ Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” Edith Sitwell
TURNIPS Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it is currently under appreciated. It keeps well, takes to almost any cooking method, and has a subtly flavoured, tasty flesh.
LEEKS Related to both onions and garlic, leeks look like big scallions. Their subtle, sweet taste makes for a satisfying side dish, a savoury tart, or a luscious soup.
CHARD A member of the beet family, with stellar nutritional credentials, chard (or Swiss chard) is a Mediterranean favourite with deep red or green leaves and an earthy, slightly bitter taste.
REd cabbage A beautifully coloured vegetable that is incredible versatile. Why not try braising it with apples, cinnamon and nutmeg for the perfect accompaniment to any roast!
BRUSSELS SPROUTS These often overlooked mini members of the cabbage family, with their slightly bitter, nutty taste, are packed with phytonutrients, vitamins C and A, and potassium.
CAULIFLOWER A little sweet, a little nutty, this cabbage relative comes in green or purple but most commonly in snowy white.
Jerusalem Artichokes Jerusalem artichokes have a crisp, clean flavour reminiscent of water chestnuts. This native North American tuber is a member of the sunflower family and looks like a cross between ginger root and a potato.
WINTER SQUASH Native to the Americas, hearty winter squashes are a good source of complex carbohydrates, fibre, potassium, iron, riboflavin, and beta carotene (a source of vitamin A).
Beetroot Beetroot’s jewel-like colours and sweet, earthy taste would be enough, but these root vegetables are also packed with nutrients, like vitamin C and folate.
FENNEL This bulb with feathery fronds and a mild liquorice flavour is widely used in Italy, where it’s eaten raw and salted as well as cooked. It pairs especially well with fish.
Celeriac Celeriac is a close cousin of celery, however it is distinguished by its balled-up mass of intertwining roots. This is the part we eat. It’s believed to have originated in the Mediterranean or Asia, and was probably first introduced into Northern and Western Europe from Italy or Greece.
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www.kingstonmarkets.co.uk
s ’ y m Jim
christmas“ dinner Ingredients • 1 rolled turkey (5–7 kg) • 3 tablespoons extra virgin olive oil • 1 medium onion, chopped • 3 medium cloves garlic, finely sliced • 3 tablespoons chopped rosemary • 1 tablespoon chopped sage • 1 tablespoon Dijon mustard • 450 g ground turkey • 450 g ground pork • 60 g dried breadcrumbs • 3 large eggs • 250 ml heavy cream • salt and freshly ground pepper • 60 ml golden syrup • cranberry compote • watercress and rosemary for garnish
Turkey has a bad reputation in the world of meats, and unfairly so I think. If you are creative with how you cook your meat and think away from the traditional Christmas roast you will be pleasantly surprised about how good roast turkey can be.
”
… Ho ! y , ho, m Yum ho Hi there,
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Preheat oven to 190 degrees. Make the stuffing: Place a large skillet over medium heat and when it is hot, add 1 tablespoon olive oil. Add onion, garlic, 1 tablespoon chopped rosemary, sage, and mustard. Cook, stirring occasionally, until the onion is soft and translucent but not brown, for 10 minutes. Transfer to a large bowl, and set aside to cool. Add the ground turkey and pork, breadcrumbs, eggs, cream, 1½ teaspoons salt and ½ teaspoon pepper to the bowl. Stir to combine. Lay turkey breast on a work surface, skin side down, and season with 1 teaspoon salt, ½ teaspoon pepper, and remaining 2 tablespoons chopped rosemary. Place stuffing in the middle of the turkey. Roll turkey up to form a long tube; use toothpicks
or wooden skewers to hold in place. Tie every 2 inches with kitchen twine. Drizzle with remaining 2 tablespoons olive oil. Season with remaining teaspoon salt and ½ teaspoon pepper. Tuck rosemary branches along the top of the roll under the twine. Place on roasting rack over a large pan.
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Roast for around 2 to 2½ hours. Remove from oven. Brush with golden syrup. Return to oven, and roast for about a further 20 minutes or until an instantread thermometer registers 160 degrees to 165 degrees. Remove from oven and let rest for 10 minutes. Transfer to a cutting board, remove twine and cut crosswise into ½ inch to 1 inch-thick slices. Place slices on a platter, and garnish with watercress. Serve with cranberry compote.
This year with my family I’ll be enjoying a boneless rolled turkey, which is a simple turkey preparation method that offers amazing, boneless slices of the turkey that contain both white and dark meat and savoury stuffing… finished off incredibly with a golden syrup glaze! (Don’t worry I’ll prepare the meat for you!). Of course everybody is biased, but I’m convinced I make the best roast spuds to go with this – I use Maris Piper potatoes that I get from one of the guys or girls on the veg stalls. My recommendation is always use goose fat and roast with some garlic cloves and rosemary. The real trick though is, after you have parboiled them, to let them steam dry a little and then toss them in the colander so they all rough up… that way you get loads of crispy bits when you roast them. I’ll serve this with Brussels sprouts pan fried with pancetta, roasted carrots drizzled in balsamic glaze and red cabbage cooked with cranberries and apples!
y m m i J , y Enjo
www.kingstonmarkets.co.uk
SEASONAL SPECIALs Our stalls are full of a variety of produce. Here are a couple of recipe ideas inspired by shopping there. Easy, healthy and delicious!
Poached Salmon Salad Ingredients • 2 shallots, thinly sliced • ½ cup dill sprigs, and for garnish • 450 g skinless salmon fillet • 500 ml semi-dry white wine • 60 ml horseradish • 2 tablespoons mayonnaise • 2 tablespoons canola oil • Salt and pepper • One 400 g can butter beans, drained, rinsed and patted dry • 4 handfuls escarole leaves
Put the shallots and dill sprigs in a saucepan and top with the salmon. Add the wine and 2 cups of water and bring to the boil. Simmer over a very low heat for about 5 minutes until the salmon is nearly cooked through, transfer to a plate and let cool slightly. Break the salmon into large flakes and freeze for 5 minutes to cool. Meanwhile, strain the poaching broth, reserving 3 tablespoons of the broth and 2 tablespoons of the shallots. Discard the dill. Chop the shallots and transfer to a large bowl. Add the horseradish and mayonnaise, then whisk in the reserved poaching broth and the oil and season with salt and pepper.
From i came of Websters who KingstonFresh fish provide daily and seafood
Add the butter beans and escarole leaves to the dressing. Add the salmon and toss gently. Garnish with chopped dill and serve.
Sweet Potato Soup with Chilli & Lime
Perfect for any cold day when a good warm bowl of soup is called for.
Ingredients Sweet potato, onion, garlic, chilli, lime Method To make this wholesome soup, dice plenty of sweet potato and put in a saucepan with a little vegetable stock and some roughly chopped onions and garlic. Gently bring to the boil and simmer until the vegetables are tender. Purée the soup in a blender until smooth. Add a pinch of pepper to taste. Pour the blended soup into a bowl and garnish with chilli flakes and zesty lime.
This so with soup is perfect bread. urdough OlivIer Find IT in ’s Bake ry
fresh hot soups will be available over the Festive season from nature’s goodness 9
www.kingstonmarkets.co.uk
INTERNATIONAL
CUISINE AT THE MARKETS
Chilli Cha Cha
Dee’s Pies
Chilli Cha Cha is your exquisite food dream place for that freshly made Masala curry, mouthwatering fiery Biryani and hot scrumptious crispy Samosas. A merge of east and west, with an array of tempting wraps ranging from Chicken Tikka, Kebab, Periperi Chicken and even Halloumi – all freshly grilled within a matter of minutes and served in a fresh naan.
A few years back Dee entered a pie competition and won it hands down. Since then the awards have come in thick and fast and the interest from both public and trade has spurred him on a search for the Perfect Pie. A strong believer in the quality of ingredients and of the importance of British products in the market place, Dee will always favour the local quality producer.
La French Cabine
Korrito
Originally from Brittany and with more than 25 years of experience in catering, Anthony has decided to try street food with a French twist and share his passion for cooking.
Launched by sister and brother team, Joo Lee (Ex Tiffin Girl!) and Sukho Lee, KORRITO offers the mind-blowing and mouthwatering combination of authentic Korean BBQ in burritos, warming rice bowls and healthy salad boxes.
Using fresh, seasonal, sustainable and locally sourced ingredients on the menu, the chef will provide tasty dishes all year round. From weekly vegetarian, vegan and dairy-free soup (hot or cold – depending on the season) to baguettes filled with chicken and chorizo, or pork and bacon. All loving prepared with a mixture of spices perfected across the years.
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Passionate about healthy eating, their meals are fresh and never processed. They use the best quality British free-range meats, their marinades contain Korean pears to provide a natural sweetness, and their homemade Kimchi is loaded with natural probiotics and vitamins.
www.kingstonmarkets.co.uk 30th – January 4th Head to What’s November the Rose Theatre to see their Christmas production of the Lion the Witch and on the Wardrobe.
Monday in December Why not What’s Every head down to the Monday Market for free mince pies and mulled wine! on
Namu
Ditton Deli
Exotic Tagine
Brazuca-maluca
Since 2010, NAMU has dedicated itself and its staff to bringing our customers the most delicious Japanese foods in Kingston and London. With an amazing assortment of fresh, enticing fish, meat and irresistible mouthwatering dishes, we truly hope that our foods will be exceptional in terms of both quality and service.
The Deli is run by Chef Chris – an outstanding chef who began his career training with the Roux Brothers in London and Paris. He then went on to train with Michel Guérard in the South of France working in his 3 star Michelin spa and restaurant. There Chris learnt the importance of a healthy diet and the art of Cuisine Minceur (light cooking). Make sure you try his Salt Beef – best in the South of England!
Exotic Tagine is a highly experienced Moroccan catering company and the team led by award winning Head Chef Mohammed Tadimi has been operating since 2002. Our dedicated top chefs strive to bring the flavours of Morocco to life by serving only the very best quality, freshly prepared Moroccan cuisine using authentic methods and ingredients.
Brazuca-maluca is bringing world class Brazilian street food direct to Kingston Ancient Market, whether you are searching for something savoury like our famous croquettes or are looking to satisfy your sweet tooth with our incredible churros. Head down to the market place for that little lunch time treat or afternoon snack.
OlivIer’s Bakery
Knot is a coffee shop that specializes in freshly baked artisan soft pretzels.
We aim to bring the best and honest service with the guarantee that all products are free from non-essential ingredients. “I have produced top quality products for the last 24 years. I consider my duty to educate and demonstrate to people that simplicity and honesty in the food will always be best”.
We bake a variety of sweet and savoury soft pretzels throughout the day – perfect for breakfast, lunch, tea or after dark.
Swine and Dine South London’s finest rockin’ BBQ pulled pork, slow cooked for 8 hours and served in a quality bap with homemade southern style coleslaw and rocket leaves. Or try our new Swine Dog for a proper smoked hot dog served in a sub roll with pulled pork and slaw.
Up In My Grill Latin-inspired, British-made burgers and steaks! We only use free-range British meat and strive to use the freshest and highest quality ingredients possible serving deliciously vibrant Latin American street food in Kingston Market Place.
Knot Pretzels
We craft quality, great tasting coffee that has been ethically sourced and directly traded. We always strive to serve you the best cup.
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INTERNATIONAL CUISINE
What Da Pho
Thee Olive Tree
What Da Pho specializes in beautifully clean and fresh Vietnamese food. We are named after the famous Vietnamese dish Pho – an aromatic, nutritious and delicious rice noodle soup served with a side plate of fresh herbs to add as you please. Make sure you come down to the market and try a bowl for yourself and one of our many other fragrant side dishes and mains.
We firmly believe that enjoying good food is one of the central elements of a happy life. A tradition of sharing relaxed meals, making each a celebration, gives lots of pleasure. We are passionate about sourcing and supplying the finest varietal olives from Greece, Morocco, Tunisia, Italy and Spain, marinated and dipped in herbs, or stuffed with feta, pimento, sun-dried tomatoes, garlic, piri piri, almonds and anchovies. Olives as well as nutty young artichokes with herbs infused in virgin olive oil, sweet tomatoes dried in the Sardinian sunshine and marinated with herbs are perfect as a snack.
NaturE’s Goodness Juice bar At Nature’s Goodness we are looking to transform the perception of convenience food. Our recipes are simple. We use raw, fresh, living ingredients. These are juiced and blended to order in their whole food state, with no additives, preservatives or dairy. Packed with antioxidants, raw enzymes, vitamins and minerals we are not afraid to claim these juices will help make you feel fantastic. A diet including nutritious Nature’s Goodness juices will promote clearer skin, increased energy levels, improved digestion and aid weight loss. We are tired of unhealthy food and drink being the only option in our towns. We would like to genuinely offer an alternative to this problem by giving Kingston healthy, tasty, nutritional juices and blends.
Mama Sephlyn
charlie big potatoes Warm up on those winter days with one of Charlie’s big potatoes, with their crisp skin and fluffy interior and smothered with a topping of your choice you won’t find a better winter lunch dish! Try some of his winter special toppings – beef bourguignon, chilli-con-carne or just fill yourself up on the good old fashioned baked beans!
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Mama Sephlyn is named after my mother. Along with my father she travelled to the United Kingdom from the Caribbean island of Jamaica in the Windrush era. They brought along their family traditional recipes which inspired my love for cooking and from the age of nine I spent hours with my parents in our kitchen, preparing great food for our family and friends. The aromas would fill the air, igniting our senses and our love for Caribbean cuisine. Our love and passion for cooking is tasted in every one of our dishes. So why don’t you: “Taste it, Love it, Share it.”
VEGGING OUT with the
TRADERS
FRUIT & veg
www.kingstonmarkets.co.uk
Sue
Trading for 6 years Hamilton’s Fruit and Deli Fav. Product – Italian Grapes
Aaron
Janice
Trading for 26 years Hamilton’s Fruit and Deli Fav. Product – Cheese
Trading for 4 years Hamilton’s Fruit and Deli Fav. Product – Greengage
Claire
Andy
George
Beryl
Amy
Albie
Dave
Paul
Dave Prentice
Tony
Michelle
Lance
tom
Trading for 7 years G&D Phillips Fav. product – Avocado
Trading for 4 years Fresh Fruit Stall Fav. product – Soft Fruit
Trading for 30 years Tony’s Fruit & Veg Stall Fav. Product – Cherries
Trading for 6 years Fresh Fruit Stall Fav. product – Raspberries
Trading for 25 years Tony’s Fruit & Veg Stall Fav. Product – Cherries
Trading for 33 years G&D Phillips Fav. product – Strawberries
Trading for 30 years D. Sainsbury Fav. Product – Peppers
Trading for 3 years Tony’s Fruit & Veg Stall Fav. Product – Bananas
Trading for 80 years G&D Phillips Fav. product – Jersey Royals
trading for 30 years p. Sainsbury Fav. Product – tomatoes
Trading for 60 years G&D Phillips Fav. product – Martini with a twirl of orange
trading for 30 years Dave’s Veg Stall Fav. Product – Broccoli
Trading for 4 years brambletye Fav. Product – homemade apple juice
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Do you the Kingston MarketS? then join us
the Friends of the Market Group The Friends of the Market Group has been formed as a sub group of Kingstonfirst to be a consultative and advisory body on the operation and appearance of both the Ancient and Monday markets. The group’s objectives are:
• To ensure that the markets deliver a service to the public, which is outstandingly high and a credit to Kingston. • To agree a project delivery schedule and monitor subsequent progress in delivering it. • To identify any issues, problems or potential issues which need to be resolved. • To identify any strategic issues for consideration and/or approval by the Kingstonfirst Board. • To ensure that the overall vision for the market offer is communicated effectively to the business community and other stakeholders.
If you are interested in joining the Friends of the Markets group please email – alan.ottey@kingstonfirst.co.uk ROM F S P I T TOP RY OWN OUR VE TE KA
spruce up for christmas!
A simple guide to buying your Christmas tree!.
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Decide where to put your tree! The ideal location for a Christmas Tree is a well-lit corner of your house, in a room where it will get plenty of viewings. At the same time, ensure that the tree isn’t in a place where it will be knocked or crashed into by mulled-winefilled adults or galloping toddlers poised to knock it over while searching for the presents. The tree should be the centre piece of your family’s Christmas.
Measure, Measure, Measure It may sound obvious but grab a tape measure and make sure wherever you decide to put your tree is big enough for the tree you want. You do not want to be getting home to the faces of disappointed family members because your tree won’t fit!
Pick the right tree First, make sure the tree is as fresh as possible. Check for trees with no brown needles. To test how well the tree retains its needles, drop it on its stump from a few inches above the floor. If more than a couple of needles fall, choose another.
Ensure it lastS the duration The two most important things are to keep your tree watered and stop it getting too hot. If you’re not putting the tree up immediately, store it outside where it will stay cooler. Once it’s been put up, dunk it in water. There’s no need for foods or fertilisers.
Removal Kingston Council offer a free recycling service. For details go to www.kingston.gov.uk
www.kingstonmarkets.co.uk
Kingston Ancient Market is the Real Deal in fight against rogue traders
24th Head to bed early What’s December because Santa is coming tonight (don’t forget to leave out some whisky and on cookies).
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Stallholders in Kingston’s Ancient Market are signing up to a national scheme to promote fair and transparent trading. The ‘Real Deal’ charter helps to ensure sellers operate fairly and minimises the risk of fake goods or other unfair or illegal trading practices, protecting consumers and helping traders to meet their responsibilities. By signing up to the code of conduct stallholders agree to work with Kingston Council trading standards and Kingstonfirst, the company which manages Kingston Town Centre and the Ancient Market, to increase consumer confidence in the market. The code ensures that sellers clearly display the price and metric weight of produce and gives advice on good trading practice. Councillor David Glasspool, Kingston Council Cabinet Member for Trading Standards, said: “The market is an important asset at the heart of our community. This charter reassures the public and honest traders that Kingston’s Ancient Market is a safe, legal place to go shopping and do business. The council, traders and operators are determined in their efforts to work together and encourage this market to thrive and be ever more successful, and attract an ever growing number of visitors. This charter is just a small step in our vision to help this prosperous market to flourish for generations to come.”
Alan Ottey, Markets and Street Activities Manager at Kingstonfirst, said: “Kingston Markets are delighted to sign up to a national initiative that brings confidence that the customer is buying the real thing. The market is a community and we want to ensure the best for our customers.” Trader Tony Goshawk, who runs Tony’s fruit and vegetable stall in the market, said: “The Real Deal helps to reinforce consumer confidence in our market.” Patricia Lennon, Campaign Director of the Real Deal, said: “All the stakeholders in the Real Deal are delighted that Kingston upon Thames trading standards service and the markets team have joined forces to sign the Real Deal charter and promote its principle of fake-free trading. By displaying the Real Deal logo, the market is giving an assurance to shoppers and to market traders that this is a safe, fair market venue at which to shop and to trade. At the same time, it sends a clear signal to any would-be traders in counterfeit goods that they are not welcome here. “We are pleased that more and more councils and markets across London and the rest of the UK are introducing the Real Deal charter and demonstrating their commitment to fake-free shopping and trading.” 29th September 2014
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10th – Candle Lit Walk from What’s December YMCA Kingston to Kingston Town Centre with the Rotary Club and its charities. on
For more information about the Real Deal go to www.realdealmarkets.co.uk.
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Come and discover ALL YOU WANT AT the
kingston
christmas market
open 7 days a week FROM NOVEMBER 13th
www.kingstonmarkets.co.uk
Arts & Carols Crafts & Choirs Chocolate Artisan & Sweets Food
Stocking Fillers Festive Bar
the perfect place to find unique gifts