Elizabeth Haigh to top the bill at The Borough Market Kitchen

By Joe Lutrario

- Last updated on GMT

Elizabeth Haigh to top bill at Borough Market Kitchen

Related tags Borough market Street food Casual dining Singaporean cuisine London Chefs

Former Pidgin chef Elizabeth Haigh is to launch a Singaporean counter restaurant in The Borough Market Kitchen, an upcoming communal eating space housing 25 street food stalls in the famed central London market.

Due to open in early November, the 12 cover Mei Mei will draw inspiration from her South East Asian heritage as well as London, bringing to life the ‘hustle and bustle of Singapore’s Kopi Tiams of her childhood memories’.

Hainanese chicken rice using Ginger Pig Yorkshire chickens and other ingredients sourced directly from Borough Market will be the key menu item, with other dishes including ox cheek rendang curry, nasi lemak, and ‘Captain’s Curry’ using 100-day old chickens from Ginger Pig.

Vegetarian and vegan options will be available alongside daily specials dependent on produce sourced direct from the market. All dishes will be available to take-away.

Haigh - who attracted a Michelin star for her cooking at Hackney’s Pidgin - has a CV that includes time with James Knappett and Neil Rankin.

The highly-rated chef - who was named Chef to Watch at Restaurant magazine's National Restaurant Awards in 2017​ - remains on the hunt for a site for her full-service restaurant concept Shibui​,​ which is focused on wood-fired cooking and takes influences from Europe and Asia.

The new development is located on the northern edge of the market in a former car park to the side of The Rake pub on Winchester Walk.

The majority of the line-up of traders The Borough Market Kitchen already have a presence in the area - including Brindisa, Arabica and Applebees Fish - but there are some businesses that are new to the market including Rudie’s Jerk Shack.

Some traders will be housed in fixed ‘stands’ with kitchens including Haigh, Arabica and Mimo London’s Pinxto Bar while others trade from more basic umbrella-topped 'stalls'.

At least 30% of the ingredients in every dish at every stall will be dish sourced from the market itself. The covered space will be filled with long communal tables.

“Borough Market has a proud heritage stretching back over 1,000 years, and the 21st anniversary of our opening to the public marks a modern coming of age for both the market and its traders,” says Borough Market managing director Darren Henaghan.

“Our continuing commitment to delivering wonderful produce to everyone who comes through our doors is encapsulated in all the innovative plans we have for this year. The Borough Market Kitchen will be a new space for London to come and eat together, a community hub for the market, showcasing the incredible diversity of our produce and bringing together some of our market pioneers with exciting new traders.”

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