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Bury St Edmunds Farmers Market est arrive!

Following its hugely successful pre-Christmas launch, Bury St Edmunds’ new Farmers Market will be back on the Traverse in the centre of town on Sunday, March 12th.

A line-up of the area’s finest producers will be delighting shoppers with their top quality local produce, including Wooster’s Bakery who will be showcasing their brand new ‘Bury Loaf’ especially created for the farmers market, The Beehouse Honey Company will be back with their Bury St Edmunds honey as well as The New England Boar Company, Truly Traceable Pies, Casey’s cakes and new stalls selling traditional English puddings, Suffolk pork and gluten free products from Madame Sunshine.

Everything that is sold will have been produced by the person selling at the market giving the customer the opportunity to meet the producer face to face, with the vast majority based within a 30 mile radius of the town. Nothing will have travelled further than 50 miles so it really is buying local at its best!

The December market resulted in an overwhelmingly positive response from locals, visitors, traders and shop owners and we are delighted that the market will be returning on the second Sunday of every month from 10am – 4pm.

See you on The Traverse on Sunday March 12th we can’t wait!!

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Blog Traders

Field to fork

As we know farmers markets are all about locally sourced, top-quality ingredients and the provenance of what we eat and drink is paramount within the context of a good farmers market.

I have been working with Justine at Suffolk market Events since the summer and I have definitely had a crash course in understanding the difference between a farmers market and a really good farmers market! However I was left speechless by Truly Traceable and their venison and game pies, when I met Steve and Lynn Tricker at the launch of the Bury St Edmunds Farmers Market last Sunday. Seeing me eye up a venison and cranberry pie, Steve mentioned casually that he could trace back and identify the animals that were the source of all of the pies and sausage rolls on their stall. I must have shown my surprise so he picked up a folder, leafed through some pages and then pointed to a photo of a muntjac deer taken just after it had been shot. Alongside the picture were the details of the animal, exact location and date of the shoot which corresponded with the particular batch of pies and sausage rolls made for the market. 

As a fully qualified deerstalker and butcher, Steve manages this part of the business whilst Lynn’s specialty is the delicious homemade pastry encasing the pies and rolls. The pie was delicious by the way, and it was a genuine and eye-opening example of how seriously small scale producers believe in the ‘field to fork’ philosophy and are involved in every part of the process.

Here at Suffolk Market Events, we work tirelessly to promote this ethos and we are delighted and proud to be working with such a fantastic group of top-quality local producers.