Wapping Docklands Market Archives

September 11, 2024September 11, 2024

Hamro Maya Nepali street food startup founded on passion

South Bermondsey-based business trades at Canada Water Market, Wapping Docklands Market and Tower Hill Market

Image shows a selection of street food from Hamro Maya on a wooden table in cardboard bowls — Nepali dishes cooked up at Hamro Maya – image James Perrin

Subscribe to our free Wharf Whispers newsletter here

There is a reason we have so many songs about supporting the one you love – Wind Beneath My Wings, You Lift Me up, Lean On Me. I could go on.

It is because following your dreams can be scary, endlessly exhausting and surprisingly confusing.

Those who succeed almost always have someone cheering them on along the way.

For Laxmi Gurung, that person is her partner Kiyam Lin.

“I’ve always had this passion of having my own restaurant or cooking, but he was my backbone and gave me the confidence to do it,” said the founder of fledgling food startup Hamro Maya.

The business can currently be found at Canada Water Market in Deal Porters Square, every Sunday serving up “under-represented Nepali cuisine”.

“Hamro Maya means ‘our love’ in Nepalese and the business really did start from that, as cheesy as that sounds,” said Laxmi.

Born in Nepal, she moved to the UK with her family aged 12. Kiyam was born in Hong Kong and came here aged two.

The couple, both 31, met in September 2020 and bonded over a “shared passion for food” but were quickly parted again due to the Covid lockdowns.

Love still managed to flourish, however, and Kiyam said it was clear from the start where Laxmi’s future lay.

Image shows Kiyam Lin, left, and Laxmi Gurung of Hamro Maya – a man and woman wearing a grey hoodie and a white top and black apron, respectively — Kiyam Lin, left, and Laxmi Gurung of Hamro Maya – image James Perrin

Hamro Maya – born of a passion for food

“When we first met, I could see she was so passionate about food and suggested she should start a business,” he said.

“But she said: ‘No, I definitely don’t want to’. So, I left it on the back burner.

“But after a while it became really obvious that she really loved making amazing food for all of our friends.

“Every time they came around, she’d make something new and, over time, she realised this was actually a thing that she could really do.

“She’s got the ability, the talent and the passion for it, so I said she should just give it a go.

“Sometimes you need someone else to tell you to just go for it.”

He was also starting his own new chapter, beginning a research fellowship job at UCL in April after studying theoretical physics and completing his PhD.

Laxmi said: “He’s been supporting both of us.

“I left my job in January so I could attend courses and get the business going and I was at the point of breakdown at times.

“I wasn’t sure if I could do it and he’s just been there to support me so well.”

While this encouragement was key, it was that little voice inside Laxmi that finally prompted her to change career.

“I worked in a homeless department at the council and had to talk and listen to people every day about their sorrow – what they’re going through,” she said.

“It made me feel that I am more privileged and also lucky enough to be where I am, just thankful.

“One day I realised I needed to do something about my life.

“I already had what I wanted to do in the back of my head and I just knew I had to make it come true.

“It just hit me that I needed to go ahead and grab that idea and proceed with my passion.”

Hamro Maya trades at three markets in east and south-east London – image James Perrin

from the pans of the father

Her love of making food came from her father, who was previously in the Indian Gurkha army and moved his family to the UK “for a better future”.

“My dad was the main cook of our house,” said Laxmi who grew up in Plumstead.

“Whenever we came home from school or wherever he would be asking: ‘What do you want to eat? What kind of food do you want?’.

“We would pick and he would make it for us.

“He taught us to respect food and what we have been given.”

Laxmi began experimenting with cooking when she went to University in Bath to study biology and business management and then a masters in human resources management.

She went on to work for McDonalds and then Greenwich Council.

Once she decided to leave her office job, she began looking into how to start a business and discovered a free course offered by the Greenwich Co-operative Development Agency (GCDA).

“It was really eye-opening and helped me develop what my aim was, my values,” she said.

“It helped me understand my own business and my own idea better.”

Her menu was developed from home at first, but then she stumbled across Karma Kitchen, which provides space for food production and delivery and has a facility in South Bermondsey where Laxmi lives.

Since July she has been using its shared kitchen space for four days a week to create her dishes, with the aim of transporting customers from the snowy peaks of the Himalayas to the aromatic spices of hillside treats and the bold flavours of the Terai Here.

They include a range of handmade dumplings known as Momo – based on her mum’s recipe – and classics such as chowmein, fried rice and chatpate, inspired by what her dad taught her.

market traders

Hamro Maya launched at The Market Network’s three markets at the start of August – Tower Hill Market, Wapping Docklands Market and Canada Water Market.

Laxmi said the business had quickly become a seven-day job and she was already considering hiring more staff.

“Canada Water is probably the most popular because we have a lot of people from the South Asian community there,” she said.

“But its also been a real pleasure to introduce what Nepali cuisine is to new people.”

Some of her biggest fans are, of course, her parents.

“They’ve been raving about it and bringing their friends and family,” said Laxmi.

“My dad approves my food, but always wants it be more spicy. We do offer our spicy sauce on the side – not everyone can handle it.”

Then there is Kiyam, who had never even tried Nepali cuisine before he met Laxmi.

“Going down to the markets and seeing people paying money for her food and loving it is honestly so crazy,” he said.

“I feel so proud that it’s successful.

“She is flourishing in this new way she’s never done before and it’s amazing.”

key details: Hamro Maya

Hamro Maya is at Tower Hill Market from 11am-3pm on Thursdays, Wapping Docklands Market from 10am-5pm on Saturdays and Canada Water Market from 10am-4pm on Sundays.

Find out more about the business here

Read Wharf Life’s e-edition here

Subscribe to our free Wharf Whispers newsletter here

- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

May 4, 2023May 4, 2023

Wapping: How the Krafty Braumeister went from Baghdad to Brussels Wharf

Uli Schiefelbein went from homebrew in Iraq to brewing in Suffolk and now sells beer in Wapping

Uli Schiefelbein of the Krafty Braumeister at Wapping Docklands Market

Subscribe to our Wharf Whispers newsletter here

The tale of the Krafty Braumeister starts not in east London, but some distance away.

In fact the brewery, which sells its beer at Wapping Docklands Market every Saturday from 10am-4pm at Brussels Wharf, has its origins in Iraq and the desire for better refreshment.

“I was working for the European Union over there as a rule of law expert, having worked for the German police,” said Uli Schiefelbein, founder and head brewer at the Krafty Braumeister.

“We were over there training Iraqi police and prison governors in the rule of law – mainly criminal law – and I worked there for seven years.

“Now, I love beer – I can remember my grandfather taking me to a pub for the first time when I was 15.

“But the beer we could get in Baghdad was absolute crap.

“It was often kept out on the runway in containers in 40ºC heat – beer from big lager brands brewing under licence in Turkey, so it was not nice to start with.

“At that time we were living in rented accommodation at the British Embassy, where we also rented offices.

“So, a few of us decided to try brewing our own.

“Everyone was very keen on getting better beer, so soon people flying in were bringing hops and malt in their suitcases.

“Our first attempt was a total failure. The problem was the fermentation, because the weather was just so hot.

“We had no clue about brewing but we figured a few things out, got the hang of it and everybody liked the beer.

“From that experience, I thought that when I retired I would try to make a business out of it.

“The second thing that happened in Baghdad was I met my wife there and she is British.

“We had to decide whether to live in Germany or the UK, but she said she was tired of learning new languages, so I didn’t have a choice.

“That’s why we live in Suffolk, which I love because it’s a wonderful place – very quiet and rural – and that’s where this little brewery has been going now since April 2018.”

Beers to go: Uli sells both bottled and draught beers at the market

The couple moved to the UK in 2013, with Uli retiring in 2017 and immediately embarking on a series of professional brewing courses to take his hobby to the next level.

“Because I’m German, I thought I needed to do some German-style beers – that was my niche – and that’s what we did,” he said.

“All the beers we brew are natural – we don’t add any sugar or artificial flavours.

“I couldn’t really do American IPAs and the British brewers are much better than me at brewing their ales, so I stuck to what I knew.”

Perhaps appropriately for a former rule of law expert, Uli brews strictly in line with the Reinheitsgebot – a candidate for the oldest, still enforced food regulation in the world.

Also known as the German Purity Law, it was implemented by Duke Wilhelm IV of Bavaria in 1516 and states that only barley, hops and water can be used to produce beer.

This was subsequently modified to include a fourth ingredient, yeast, after its role in the fermentation process was discovered and has governed brewing in all of Germany since 1906 after it was gradually adopted by other states in the country.

So while Uli brews his beer in Leiston, close to the east coast, the link to the country of his birth is potent and his home town features in his beers too.

“I had to do a beer from my home town of Köln,” he said.

“Out Rut And Wiess is a Kölsch-style beer that’s like a hybrid between a pale ale and a lager. A lot of people order it from us because they know it from their time in Germany.

“In Köln, it’s drunk in small glasses and the waiters carry trays of beers.

“When yours is empty they replace it with a fresh one and will keep doing so until you put your beer mat on top of the glass.

Wapping Docklands Market is open on Saturdays from 10am-4pm and 5pm for the coronation of King Charles III

“It’s one of the six beers in our core range.

“We do two traditional Bavarian wheat beers, one has banana and clove flavours, which comes from the yeast, a very refreshing summer beer.

“Both are quite fizzy and effervescent.

“The darker version is quite complex and has a lot of flavours. It has won us several awards, including a silver medal from the London Beer Competition.

“Then we do two lagers, one called Munich Helles, which has a sweet maltiness to it, and also a more traditional north German pilsner.

“As well as the Kölsch-style beer, we do a kind of brown ale inspired by beer from the town of Düsseldorf, which has a taste somewhere between a bitter or a porter.”

Examples of these beers and special editions are available at the market in draft and bottled formats, with Uli making the weekly trip down to London.

“For our business model, Wapping is a good way to sell directly to customers,” he said.

“For a small brewery like mine, it’s difficult to do distribution. We have some shops and some pubs where we sell the beer.

“But this puts us right in front of people – they seem to really like it and it works very well for us.

“We’re happy to be here – it’s such a nice atmosphere, with the community and people coming every Saturday, meeting their friends, having a drink and some food – I really enjoy it.

“When this market was first opened by Will Cutteridge, I knew the location and thought I should be here.

“Street food and live music is ideal for us and we’ve now been trading here for nearly two years.

“Running a business like this has been more challenging than I thought. I knew I could brew beer that people like, but all the other things that come with running a company – selling your product, merchandising, taxes – whatever is involved, is all so much more than you think.

“Even though I’m retired, I probably work more now.

“But I enjoy it very much indeed. It’s fantastic when people come back and tell me how much they enjoy what I have made.

“That’s why I like being at this market – we’ve found people in the community really enjoy what we’re doing, so it’s a mutual thing.

“One of the reasons we came to London in the first place was because of the pandemic – all the markets in Suffolk were closed but they were open in the city.

“So the only way for us to survive was to come to the capital – where we were allowed to sell glasses of beer – and we’re glad we did.

“As for the future, I should like to continue, grow a little bit and increase the profit if I can.

“However, it won’t be to a point where it’s too commercial or industrial and we can’t enjoy it any more.

“We want to be a nice size and we’re pretty busy, so I’d like to continue doing this for a few more years. If I get to a point where I’m too tired of doing it, then perhaps I’ll sell it then, if I can.”

Beer from the Krafty Braumeister is also available to order online and at Canada Water Market, soon to be on Saturdays and Sundays in Deal Porters Square near the station.

Currywurst from The Austrian House at Wapping Docklands Market

TASTE TEST

Currywurst And Fries, £9.90 – The Austrian House

Asked for a pairing recommendation for his beer, Uli had no hesitation in picking out regular Wapping trader The Austrian House.

Like the Braumeister, this company makes its products in the UK, with ice-cooled blades to keep the pork in the bratwurst in top condition when it’s being sliced up.

Slathered with sauce and curry powder, its currywurst and skin-on fries are a rich fruity delight, best enjoyed with a glug or two of chilled beer…

Read Wharf Life’s e-edition here

Subscribe to our Wharf Whispers newsletter here

- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

March 8, 2023March 8, 2023

Wapping: How artist Ed J Bucknall captures snapshots of London in his creative work

Architect turned painter sells work in person at Wapping Docklands Market + Canada Water Market

Subscribe to Wharf Life’s newsletter here

“You can never run out of things to paint in London,” said Ed J Bucknall.

While he doesn’t say so explicitly during our interview, it’s clear the Wapping-based artist has a deep passion for the city around him – a deep connection to and endless fascination with the very fabric of the place.

“A lot of the inspiration for me is derived from the Thames – the changing light and the changing skyline – because London’s being constantly reconfigured,” he said.

“My works are almost snapshots to record this decade of London expanding.

“I always carry a sketchbook with me, so I’m often seen locally, sketching and drawing in pubs in winter and outdoors in summer.

“I do as much of my work as I can on location, including painting.

“I work in pen and ink, watercolour, acrylic and oils on paper, canvas and even marble.

“I’m self-taught and the nice thing is that I haven’t been moulded to a particular style or technique. I paint what I want to paint and people either like it or not.

“Over time, I’ve learnt techniques that work for me and I take inspiration from generations of amazing artists.”

Detail from Canary Wharf In Mist by Ed J Bucknall

Originally Ed trained as an architect in Leeds, before moving to London in 2011 and continuing to practise his chosen profession.

While drawing was one of the things that first attracted him to architecture, he increasingly found the digital side of his work less satisfying, which prompted a change in direction with the arrival of the pandemic.

“From an early age I’d always painted and drawn for pleasure,” he said.

“When I started as an architect, it was all rooms full of drawing boards, but with computer aided design, you hardly see anything like that now.

“I was having some success with gallery shows and selling art alongside my career as an architect and the lockdowns were the catalyst for me to move into making art full-time.

“I started selling paintings at Wapping Docklands Market at Brussels Wharf in 2021 on Saturdays and then, last year, at Canada Water Market in Deal Porter Square on Sundays.

“I was the first non-food trader at the former and that’s now brought in a lot more crafts, which have been very popular.

Detail from Great Jubilee Wharf by Ed J Bucknall

“At the same time, I exhibit full time at Skylark Galleries on the South Bank.

“Between those three, it’s been great for exposure and I’ve had a lot of success with ongoing commissions including pub signs and bespoke cards for Greene King to sell in their pubs.

“I’ve also had some of my images appear in worldwide publications.

“Art has always been my passion, but I never thought I would make ends meet as an artist.

“One of the things that has surprised and encouraged me since going full time is that it’s possible to make a living making art in London.

“Fortunately for me, my work strikes a chord with a whole range of different people – locals who have lived in the area for many years and are delighted to see an artist draw and paint what they see and experience, people moving into the area, some moving out and tourists visiting.

“I think what appeals is that my pieces are quite traditional but they are not just photos. They are my take on whatever I see inspired by a particular view or the light.”

While Ed’s work often features familiar landmarks, he’s always looking to bring a fresh perspective to the places he draws and paints.

Detail from Shadwell Basin, Wapping by Ed J Bucknall

“Low vantage points always inspire me,” he said.

“When the tide goes out and you’re down on the Thames foreshore, you see buildings and the whole of London in a different way.

“I used to kayak on the Thames, so I was privileged to see unusual views, and that’s part of my mindset. It’s escapism from the hustle and bustle of the city.

“You can be in central London, or in Wapping, just down by the water and it gives you a sense of tranquillity – although you have to be aware of the tides of course, which can also change the view as boats rise and fall.

“The sketches I do on location are much better than photographs, which can distort things – so they are my crib-sheet for working on the finished pieces in the studio.

“I find the paintings just happen – some are happy accidents and some come through skills that I’ve picked up by trial and error.

“Some of my pieces are painted on reclaimed marble, which is quite unusual.

“They look almost three dimensional and have a connection to the history of London.

“Some of the marble I use is recycled Thames ballast that would have been dumped in the river in the 18th and 19th centuries after ships had taken on cargo.

“It has natural patterning and colouration from its time in the river and that’s something I work with.”

A sketch by Ed of the interior of The Grapes pub in Limehouse

As a registered mudlark, Ed has a physical link to both the subject of his paintings and, with the marble, the medium he works with.

“I don’t dig or scrape on the foreshore, I just pick things up from the surface,” he said.

“Anything of archaeological significance is recorded and reported to the Museum Of London.

“The Thames is like a washing machine – items just get churned up and uncovered.”

Trading at the market is another point of connection, where visitors can browse his works or chat with their creator.

“It’s been a steep learning curve but one that I’ve really enjoyed,” he said. “It’s lovely to meet both fellow traders and the general public.

Detail from Ed’s painting of Canary Wharf on reclaimed marble

“I think it’s important that people have an opportunity to speak to artists and I’ve had lovely stories of young people being inspired by my work.”

As for the future, Ed intends to continue balancing the work he wants to paint with commissions from commercial clients and individuals.

Ed’s work is available to buy online with an extensive range of signed prints from £35 and greetings cards and postcards also available. Prices for the latter start at £2.

Readers can also find Ed at Wapping Docklands Market, which runs at Brussels Wharf from 10am-4pm on Saturdays and at Canada Water Market at Deal Porter Square on Sundays at the same times.

Detail from Ed’s painting of St Paul’s on reclaimed marble

Read Wharf Life’s e-edition here

Subscribe to Wharf Life’s newsletter here

- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

January 12, 2023January 17, 2023

Wapping: How Bread And Macaroon is expanding through its market stalls

Wapping Docklands Market and Canada Water Market regulars started bakery in Bermondsey

Bread And Macaroon co-founder Fouad Saber in Wapping

Subscribe to Wharf Life’s weekly newsletter here

It’s the immediacy of contact Fouad Saber loves when it comes to markets.

The co-founder of Bread And Macaroon, which trades at Squid’s Wapping Docklands Market and Canada Water Market, relishes customers’ reactions to the breads, pastries and tarts the brand sells face-to-face.

“We started this business during lockdown,” said Fouad.

“My business partner, Bertrand Kerleo and I had both lost our jobs – everyone was stuck at home, but we saw an opportunity.

“We brought the two things we were doing together in June 2020 at a bakery in Bermondsey. If you go there, you will see it’s an open space.

“There’s a front-of-house area where you can have a coffee and so on, but you can see through to the bakery and what people are doing.

“It’s all in front of people, which is interesting because they can see how everything is made.

“We always had a lot of interaction with our customers there and that’s what we like on the stalls too.

“We started doing markets in May 2021 and that’s one of the ways we’re growing our business.

“You get to see what people think of your products and also it’s easier to expand like this because you can try different locations without being tied into a lease for maybe five years on a shop.”

Originally called Bread A Manger, the company has since been renamed after a David and Goliath tussle with Pret, which was apparently concerned the startup might impact its brand in the long term.

Quite where the confusion might lie is anyone’s guess as the two companies offer markedly different things – one a byword for pre-packaged convenience food and the other for wholesale and retail artisanal baked goods.

While Bertrand has an extensive background as a baker and pastry chef, Fouad brings more than 20 years of food-based business experience to the table making the pair a formidable team.

“I’ve been working in baking for about five or six years,” said Fouad.

“Before that I was managing businesses for other people in the UK – coffee shops, for example – but I was always in hospitality.

“In France, my background was in supermarkets.

“After training as a barber originally, I started working for Carrefour just as a crew member.

“Then in six years I became a store manager before making the move to Switzerland.

“I’m not an academic guy. I never learnt English at school and had no idea how to speak it.

“But to grow up, you need to speak it, so I decided to come to London in 2013.

“I enjoyed my time here and decided to stay. With Bread And Macaroon, we started slowly with different plans and strategies.

“We began with retail although now about 70% of our business is in the wholesale market where we sell our products to other businesses.

“We are a fresh bakery – nearly everything is made from scratch every day because it tastes better that way, including the croissants, the cakes and the bread.

“We are not too expensive, but we make sure we are selling quality products.

“Anything we don’t sell gets donated to charity to help those in need in Bermondsey.

“A lot of bakeries keep bread for two or three days because you can, but we’re French – we believe you lose flavour that way.

“Our tarts are our main business and the most popular flavour is the lemon curd.

“They really are very refined – you can’t really find this product elsewhere in London, and this is why they are successful.

“For the filling, the curd takes 48 hours to make. We cook the lemon juice in a bain-marie with eggs and cream and then pipe it onto the tart while it’s still warm.

“Then it goes straight into the freezer – from 30ºC to -18ºC so it retains its shape, topped with an edible flower as a finishing touch.”

Bread And Macaroon sells a wide range of sweet and savoury pastries at Wapping Docklands Market and Canada Water Market

With costs rising, Bread And Macaroon’s first priority is to weather the economic storm by tailoring the products it offers to the new conditions.

After that, it plans to expand its retail offering through more stalls.

“In the next five years, we expect to have a presence at five or six more markets,” said Fouad.

“Of course people can order our products online – and we love that. But you don’t get the same level of interaction or the atmosphere of coming to a market if you do that.

“I grew up with French markets, which typically sell fruit and vegetables, so that’s different again. Here you get street food and all sorts of other things.

“For me, the difference between a shop and a market is that people who come to our stalls are out in the fresh air – it’s a destination.

“Going to a shop is more just for shopping and I think over the next 40 years, that attraction will never change.”

Bread And Macaroon can be found at Wapping Docklands Market on Saturdays at Brussels Wharf beside Shadwell Basin and Canada Water Market at Deal Porter Square on Sundays. Both run from 10am-4pm.

Its shop can be found at Market Place in Bermondsey and orders can be placed online for most items including cakes and special requests.

Follow Bread And Macaroon on Insta here.

THREE OF THE BEST

We’ve selected three treats from Bread And Macaroon that are must-tries if you’re visiting the markets:

Bread And Macaroon’s top selling Lemon Curd Tart

1. First on the list is the Lemon Curd Tart – the brand’s top seller – which costs £4.99. Piled high, this vertical wonder is both mouth and Instagram-ready thanks to its floral decoration and glossy, zesty topping

2. Next up is the festive Galette Des Rois. Served on special occasions at family gatherings, this regal bake has a coin inside. Everyone sits round, takes a slice and the person with the treasure gets to be king or queen for a day. The crown is, of course, included for £12

3. Our final pick is this deeply savoury bread. Costing just £3, this sea salt and rosemary foccacia is ideal for taking home and dipping or slicing for use in sandwiches. It’s a decent size and would also go well with a hearty winter soup

Read Wharf Life’s e-edition here

Subscribe to Wharf Life’s weekly newsletter here

- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

May 3, 2022May 3, 2022

Canada Water: What Squid Markets’ Canada Water Market offers shoppers

Company behind Wapping Docklands Market expands to Deal Porter Square, south of the Thames

Canada Water Market on its very first day of trading

Subscribe to Wharf Life’s weekly newsletter here

Not to be confused with South Korean ultraviolent Netflix phenomenon Squid Game, Squid Markets has reached a milestone.

On the first birthday of its first successful project – Wapping Docklands Market at Brussels Wharf – it unveiled a second, this time south of the Thames.

Even for its first iteration on Easter Sunday (April 17, 2022), it was clear Canada Water Market is the right thing in the right place.

Despite hordes of Londoners heading off to see families, the traders, street food vendors and refreshment stalls were doing brisk business at Deal Porter Square – something that will doubtless continue as the market is set to run every Sunday outside the library from 10am until 4pm.

It offers visitors a heady blend of live music, cuisines from around the world, German beer, wine, baked goods, fresh produce, crafts and art – a place to shop, but also to meet, eat, drink and be merry as the sun sparkles on the waters of the nearby dock.

The divide created by the Thames itself was indirectly the inspiration for Squid’s latest venture – a physical obstacle that Londoners have been working to overcome (somewhat unsuccessfully) for hundreds of years.

While previous generations have tried tunnelling to connect Wapping and Rotherhithe, for Squid founder Will Cutteridge the solution was simpler – take what already works in one location and replicate it in another.

“We know at Wapping Docklands Market that the majority of our customers come from north of the river,” he said.

“So I thought we should have a market south of the Thames but in relatively close proximity to our first operation.

“That way we’re able to start to grow the brand both in east and south-east London. That’s when I started looking for sites – literally on Google Maps, zooming into open spaces.

“Because London is so densely packed, if there’s a large open space it’s pretty obvious and I began looking in Rotherhithe and Deal Porter Square seemed the obvious place to do it – it was the right sort of area for what we’re offering.”

Art by Ed J Bucknall on sale at the market – more here

With swathes of regeneration already completed – and a great deal more in pipeline – the peninsula has seen a steady increase in population with new businesses and ventures arriving in the area. So what is Squid bringing to that mix?

“Canada Water is, like Wapping, primarily a food market,” said Will.

“We want people to come and do their weekly shop with us, get all their fruit and veg, their bread and all the standard items, while also grabbing a coffee and catching up with their neighbours.

“One of the most exciting things that we’ve seen at Wapping is that it has brought the local community together.

“People who live in the same building, right across the corridor from each other and have never spoken, have met at the market, and I think that’s the joy of something like this.

“That’s exactly what we want to create at Canada Water – something that brings people together in an old-fashioned way.

“I think that’s important in this day and age, because people don’t talk to each other in London very much and the market provides a friendly environment where they can.

Produce from Chegworth Valley is also available – more here

“You go to the supermarket, pick up a bunch of carrots and put them in your basket, and it’s not very immersive or interactive.

“If you buy a bunch of carrots from our Chegworth Valley stall, the team running it all live and work on the farm – they pick the fruit, plant the seeds, and you’re meeting the people who grow your food – you have a dialogue with them, come back every week and it’s always the same people.

“We also have a small craft section in all our markets, because we tend to find that there’s a lot of local people who have a side gig making things.

“For example, we have a a guy who hand-makes all his terrariums – Plant And Person – which is quite cool.

“Hosting those pitches is a great way to get local businesses to the market, and it provides a bit of variety in addition to the food itself.

“We also have a local artist – Ed Bucknall – who sells his works, and one lady who takes all of our empty bottles from the wine stall at the end of the day and uses them to make candles.

Cheese from The French Comte – more here

“Street food is, of course, a critical part of our operation – visitors to the market can do their shopping and then listen to some live music, have a beer or a glass of wine and then grab a pizza, some curry, steak or a wide variety of Asian food.

“There’s also a guy selling Portuguese sandwiches and vegan Caribbean food from Joy’s Caribbean Fusion, so there’s a lot to choose from.

“Our plan is to have a total of 35 traders here, which is enough to provide a really good mix of food, produce and services – we’re always on the look out for new traders, so anyone interested should get in touch.

“We might have re-branded, but we remain hugely passionate about sustainability – it’s incredibly challenging but it’s something we remain focused on.

“One of the ways in which Squid does this is to find small businesses through its markets and help them build their brands nationally – we’re always seeking really interesting food producers that we can go into partnership with.”

Spinach rolls for £4 from Rodgis – more here

Read Wharf Life’s e-edition here

Subscribe to Wharf Life’s weekly newsletter here

- Jon Massey is co-founder and editorial director of Wharf Life and writes about a wide range of subjects in Canary Wharf, Docklands and east London - contact via jon.massey@wharf-life.com

December 9, 2021

Wapping: How Wapping Docklands Market provides a platform for small businesses

Zeroo Markets founder Will Cutteridge talks under-used land, sustainability and his plans for expansion

Will Cutteridge of Wapping Docklands Market – image Matt Grayson

Subscribe to Wharf Life’s weekly newsletter here

Will Cutteridge is a bit of a visionary. Where some see awkward, unused expanses of land left over from Docklands’ industrial past, he sees opportunity.

Take the patch of cobbles, wharf and compacted earth beside the Glamis Road bascule bridge, for example.

Walk under the crossing’s red riveted metalwork, turn right through a gate off Wapping Wall at the entrance to Shadwell Basin you have the site of his first venture under the banner of Zeroo Markets.

“I worked in commercial property for five years on an apprenticeship scheme, changing teams every year,” said Will. “It was managing real estate in many different formats, but it wasn’t for me.

“When I was very young and working in property – I was 17 when I joined the industry – I didn’t have much money so I was looking at ways of making some extra cash on the weekends.

“I started working for a company called Bath Soft Cheese who have a farm just outside of Bath, funnily enough.

“The job was selling their products at various markets around London and I absolutely loved it.

“Before I became an apprentice I’d had an interest in starting my own business of some kind. I had experience of real estate and markets – I didn’t enjoy one of them so the other one seemed the obvious place to go.

Hannah Nicholson of Peaches – image Matt Grayson

“I think people are increasingly conscious of sustainability, the environment and the future of the planet.

“That was also an interest of mine, so I wanted to see how I could work that into my ideas and actually make a difference.

“I felt almost a moral duty to factor that into my business plan and markets provide a brilliant platform for primary producers to sell their products at a price that doesn’t need to compete with large commercial supermarkets.

“Chegworth Valley, for example, is our fruit and veg supplier based in Kent, so it’s only 50 miles away.

“Our butcher is in Leicester, so that’s about 100 miles. When you buy a steak in a supermarket for £3, it may well have come from Australia or Texas.

“It’s far better to shop local and we describe ourselves as a sustainable alternative.”

By we, Will means Wapping Docklands Market, the venture he launched in April after founding his company in October 2020.

“The most important thing to do is to find the site, get the right demographic and then apply to the landowner,” he said. “In this case it’s Tower Hamlets Council.

“This was just an abandoned car park – it’s not used by anyone for anything.”

Egle Kleivaite of Stomping Grounds – image Matt Grayson

Visitors to the market, which normally operates on Saturdays, will find a range of traders.

“It’s lots of different things for many different kinds of customer,” said Will.

“For the residents of Wapping and further afield in east London, it provides an opportunity to support local businesses and to get their weekly shop in from us.

“A lot of people do that – one of our best performing pitches is the fruit and veg stall. People do support that mission.

“We also have a pub, in effect, operated by the Krafty Braumeister.

Visitors can come and have a beer and enjoy refreshments from a plethora of street food stalls as well.

“On average our products have travelled 900 miles less when compared with a like-for-like product in a supermarket, so what we’re doing is working, and we’re always looking to improve.

“That’s a very important part of the market and attracts a younger crowd.”

Ben Tyler-Wray of Celtic Bakers – image Matt Grayson

The market also features baked goods, gifts, clothing and homewear brands.

“It’s been going really well since we launched and the local community have taken to it really well and we’re immensely grateful to them for that.

“We’re still trading strongly despite the weather turning. We don’t see a dip in our footfall with cold – it’s wind and rain that can be the problem.

“We want to continue to operate here and to extend our normal operation to Sundays and then Fridays, which is what we’re doing for Christmas.

“Eventually I’d love to work with the council to redevelop the site with a temporary canopy in the style of Borough Market and have a high street in a market setting.

“That potential is what we’re looking for at all of our sites.

“That’s why we wouldn’t operate at schools, for example, because it’s not under utilised space and there would be no flexibility to expand there.

“With our next ventures, I’m looking to keep it local – my dad lives in Wapping and, while I’m in Holloway at the moment, I’m looking to move to the area.

“We’re in contact with a number of local authorities, private developers and private landlords on a number of sites around east London.”

Brendan Preece of Brnd And Co – image Matt Grayson

Wapping Docklands Market is always interested to hear from potential traders.

Will said: “There’s an application form on our website, which goes straight through to us.

“There are lots of things we’d love to add to the market. I’d love to have a crèche. A lot of parents come here with their kids and say they’d love to stay longer but have to leave because of them.

“I think a lot of adults would like that freedom to go and see Uli Schiefelbein – the Krafty Braumeister for a beer.

“He’s completely eccentric and totally awesome in every way and is great to talk to.”

As for the future, Will intends to create a business model called Squid, designed to work with landlords to generate value from under utilised space.

In the meantime, Wapping Docklands Market will be open Fridays (3pm-10pm), Saturdays and Sundays (10am-5pm) throughout December, before taking a break until January 19.

Read e-editions of Wharf Life’s print edition here

Subscribe to Wharf Life’s weekly newsletter here