Page 6 - Market Times April 2024
P. 6
6
FEATURE • STRUTTON GROUND
up,” he said.
Myoungja Kim, who was a chef in her
native South Korea, loves Strutton Ground market and only wishes there was a pitch for her five days a week.
“I love cooking and when I started 10 years ago not many people had heard of Korean food, but now it is really popular and I do very well here,” she said.
Jose Anael Martinez, who has been working for Greek 2 Go for just seven months, is finding market life very much to his taste.
“It’s a very busy, friendly market and our authentic Greek food is very popular here,” he said.
Strutton Ground may have changed beyond recognition down the centuries, but the friendliness and vibrancy that characterise so many London markets remain intact in this haven of fine street food serving locals, office workers, and the odd celebrity.
That was 20 years ago. “I come from a very large family in Mexico so we were always cooking,” Rury said. “Aged 10, I was peeling potatoes to help my granny, and I knew all the family recipes.”
The food offer was such a success, Rury soon found himself cooking for events and at a couple of other Westminster Council- run markets — a small one at Maida Vale and the popular Tachbrook Street Market in Pimlico.
“When I first stood this market, it wasn’t so much a food market. Someone from Westminster Council asked me to try it. Chef D was here and it just took off from there,” said Rury, who returns to Mexico once a year to top up on specialities like Mexican spices and to check out what’s new on the local street food scene.
Gabrielle Misser, markets development officer for Westminster Council, said Strutton Ground was now famous for its street food, although there were still one
or two craft traders on the market.
The 23 pitches are full and there is fierce
competition to get on to the market, she said. The council describes Strutton Ground as “a wonderful melting pot which represents the best of London’s market culture, with a diverse mix of people of all ages and a great group of traders from all over the world.”
That mix includes old and new traders. Georgie Gayle, who runs Jerk and Grind with his dad, Steve, is at the young end of the scale.
Steve used to be a London cabbie and the business dates from 2009. Georgie said they rebranded during Covid and are doing a roaring trade on Strutton Ground with their Caribbean inspired food that reflects a family of mixed heritage.
“The business is doing really well, but Brexit and the cost-of-living crisis affects us, as it does most businesses. Our costs go up and we can’t really put our prices
Jose Anael Martinez loves the buzz and friendliness of Strutton Ground market where he works for Greek 2 Go serving freshly cooked Greek specialities
Dipen Patel (right), affectionately known as Chef D, was among the first street food traders on Strutton Ground, before it took off as a street food hub
Rury Fischelt (right) pictured with his assistants, is a stalwart of Strutton Ground market where he has been selling his authentic Mexican cuisine for many years
n