The English Market in the 1990’s
The first surge in economic growth led to a more open and adventurous outlook and significant changes in patterns of food buying and eating. Influences from abroad were absorbed, and consumers also become more concerned about food sources and there was increased demand for naturally and locally produced foods. The English Market was well placed to accommodate the needs of disparate groups of consumer, and it adapted and contributed to the new food culture.
Food historians and writers, as well as local, national and international media, now highlight the English Market as a food emporium, a place where local and exotic could exist, and the English Market became a tourist destination and shopping experience alike.
Within a relatively short number of years a long and impressive list of new foods was added to the English Market food counters!! From cheeses to pastas, from olives to cured meats, from sauces to oils, from sausages to sushi, and from exotic spices and herbs to an abundance of beans and rices – the Market took on the ambitious role of meeting the culinary tastes of a modern and diverse new market, and knowingly married these with local and traditional fare.
Showcasing local and traditional produce on critically-acclaimed plates of food, the Farmgate Restaurant in the gallery of Princes Street Market opened in 1994. Shaping it’s menu from the finest of produce on sale from the stalls below, the Farmgate encapsulates the very essence of the values that have sustained the English Market across four centuries.