
I 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 | 118 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||

Welcome back, and a big welcome if you’ve subscribed to my Substack this week. If you haven’t read last weeks’ piece, an interview with food writer here’s the link. Today I’m posting two seasonal recipes from her book, Silk Roads.
At Wal...
If you’re new here, welcome to Queen of Markets. I 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, the seasonal reality. I write about class and access and wh...
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...
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...
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Photo by Kamil Kalkan on Unsplash
Is there another vegetable as loaded with class connotatio...
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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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