A new ‘Sunday Brunch Social’ is coming to Canton’s popular Fresh & Wild farmer’s market.
The market, which takes place every Sunday at The Boneyard on Papermill Road, brings together a collection of local producers and growers. It offers a more sustainable way for people to buy weekly staples like bread, eggs, meat, fruit & veg – all whilst ensuring money stays in the local economy and supports small businesses and local jobs.
Starting from Sunday 18th July, the new ‘Sunday Brunch Social’ will see extra seating areas, hot food traders and ‘brunch specials’ added to the thriving market, to encourage visitors to linger and catch up with friends over a drink and a bite to eat.
Silver Circle Distillery, usually based in the Wye Valley, will be running a pop-up Bloody Mary Bar from a converted rickshaw; their version of the classic brunch cocktail uses their own Black Garlic Vodka, mixed with tomato juice and a hot sauce made in collaboration with another independent Welsh business, Parva Spices.
Dusty’s Pizza, who are permanently based at the Boneyard, will be creating a special brunch menu(available during market hours only) which includes a rich breakfast Shakshuka made using organic eggs gently poached in a bubbling mixture of tomatoes, peppers, onions, and garlic.
On alternating weeks, Nomad Kitchen will be bringing along their Asian Breakfast Dumplings filled with organic Welsh bacon, free range egg & cheese (or vegan-friendly mushroom) served with kecap manis – a sweetened aromatic soy sauce. Toast will be popping up in their kitsch and quirky trailer, serving thick, fluffy American pancakes, dripping in maple syrup; along with crispy sourdough toast with harissa butter, avocado and market-fresh poached eggs.
Friends in Knead, who have been market regulars since it was founded in 2020, will be bringing their fresh sourdough bread and signature sweet pastries every week; best enjoyed with a hot coffee from Stronghold Coffee. Those with a really sweet tooth can also pick up a decadent treat from Sin City Bakes.
For the home cooks, Paul’s Organic Veg will be offering some of the best of this summer’s harvest, most of which is handpicked for the market on the very same day. The Baker’s Pig will bring a selection of award winning air-dried, fermented and smoked meats from their farm located on the edge of the Brecon Beacons National Park. They will also be selling ‘brunch kits’ to take away, and a range of freshly filled sandwiches and delicious ‘snacking salamis’ made from 100% free-range pork – ideal to chomp whilst browsing the market stalls.
Other regular traders will include Little Empire Vintage (clothing), and Little Green Stores, selling eco-friendly and plastic-free cleaning products, organic wholefoods and dried goods.
Visitors are encouraged to bring their own reusable bags, coffee cups and containers to all of the traders at the market, in order to limit the amount of waste and ensure a truly sustainable experience.
The Boneyard’s permanent small business residents (including Blasus Succulent Emporium, Crane Jewellery, Peggy’s Pots, Gray Glass and Richkins Woodcraft) will also be open for business throughout the day.
Market coordinator and founder of Little Green Stores, Binki Rees, said:
“The vision for Fresh & Wild is to become a real hub for the community; a place where people can come week-in, week-out to meet friends, have a bite to eat and shop sustainably from some of the best producers in South Wales.”
Sunday Brunch Social at Fresh & Wild will run every Sunday from 10am – 2pm, from 18th July until the bank holiday weekend in August.
Over bank holiday weekend, it will run on both the Sunday and Monday, and will incorporate a programme of extra talks and tastings. For more information on this and to stay up to date, follow @freshandwildmarket on Instagram.
If you are a local grower or producer interested in trading at the market, please contact [email protected].
