Cheryl Queen of Markets
Cheryl Queen of MarketsI write about food through the lens of where it comes from and how it gets to us — the farm, the market, the supply chain, history and the seasonal reality.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 116 | Founded | 2 years ago | Last Issue | 9 days ago |
| Active | |||||
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queenofmarkets.substack.comLatest Issues
Footnotes and postcards June 2026
Where in the world? Read on to find out
Just a reminder; this post may say ‘too long for email’ and be truncated. If you click on “View entire message” you will be able to view the whole post. If you want to listen instead of read this pie...
A Farmers' Market Insider's Guide to Spending Less and Eating Better
Welcome to this week’s post. Before we delve into details, a little announcement; posts will in future go out on Sundays, so the next post will land in your inbox if you subscribe, on 5th July.
Cheryl Queen of Markets is a reader-supported...
Peas Above Your Station
Cheryl Queen of Markets is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.
Photo by Kamil Kalkan on Unsplash
Is there another vegetable as loaded with class connotatio...
With love from Arras, Brussels and Dunkerque
There are feathers in the sky; huge and three dimensional, they’re slowly revolving, creamy white against a clear blue palate. The fine point of the largest feather, tips and bends gently. It’s a sky painting, a cloud chorus, pulsating and...
Hilltop Farm, Warwickshire
Hilltop Farm from Facebook
John Ellis is looking a little morose. The day before, at Moseley farmers’ market, he and his colleague had made a great team, selling their beef and lamb to a queue of regular customers.
‘‘Agriculture is in a...
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| Subscribers | Engagement | 77 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
The Evening Standard called me Queen of Markets. I ran London farmers' markets for 20 years. Now I write about food, where it comes from, and why it matters — history, politics, growers and the odd recipe.
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