Nana Fanny's Salt Beef bagels, sandwiches & falafel wraps is situated in the Green Market at Borough Market in Southwark. The place here is steeped in history and is one of the most vibrant markets in London. We are open every day here for lunch and snacks througout the market's opening times.Borough Market History
Borough has long been synonymous with food markets and as far back as 1014, and probably much earlier, London Bridge attracted traders selling grain, fish, vegetables and livestock. In the 13th century traders were relocated to what is now Borough High Street and a market has existed there ever since.
In 1755, the market was closed by Parliament, but a group of Southwark residents raised £6,000 to buy a patch of land known locally as The Triangle, once the churchyard of St Margaret's, and reopened the market. The Triangle, where you'll find Northfield Farm and Furness Fish and Game, is still at the heart of the market today.
The market still feeds this core community and has grown to over 100 individual stalls. Alongside the original fruit, veg, bakers and butchers we now sell a huge variety of British and international produce.
All of their traders share a love of food and many of them make, grow or rear the produce they sell so now, just as in 1755, their customers know exactly where their shopping has come from.
The market ensures high standards of produce by employing a food quality panel of impartial experts who ensure that the taste, provenance and quality of foods sold here are all regularly measured and maintained and we support small traders to meet these standards.
With it's vibrant and friendly atmosphere, Borough Market will always be at the heart of the local community. It's unique standing within the area has recently been marked by a Blue Plaque, voted for by the people of Southwark, marking it's place as London's Oldest Fruit & Veg Market.Getting there
Borough Market is easily accessed by public transport. We're seconds walk from a major train station, on countless bus routes and even provide bike racks for keen cyclists.
If you're travelling to the Market using public transport, Transport for London's Journey Planner, which you'll find to the right of this page, is a useful tool.
8 Southwark Street
Phone: 020 7407 1002
View the Market on Google Maps.
Travel by train and underground:
The Market is located right next to London Bridge Station which is serviced by the Jubilee and Northern Lines on the Underground and by overground trains from all over London and the south of England.
To find us, simply exit the station and cross Borough High Street – you can't miss us!
Travel by Bus:
If you're travelling by bus, stops at London Bridge, Borough High Street or Southwark Street will leave you right by the Market.
Travel by Bike:
We provide bike racks so you can cycle to and from the Market. You'll find the racks in the Jubilee Market but spaces are limited.
If you're using a Barclays Cycle Hire bike, the nearest docking stations are located on Southwark Street and Park Street.
We are also easily reached by foot or along the Thames Path on the Southbank or over London Bridge from the City
Travel by car:
There are now a limited number of parking spaces available in Jubilee place for customers unable to use other forms of transport or wishing to make larger purchases. Charges are £2 for a maximum stay of 2 hrs. Jubilee place now also provides extra bike racks, electric car charging bays and mobility scooter hire.
The parking will operate from:
10:45-17:15 on Thursdays
11:45-18:15 on Fridays
07:45-17:15 on SaturdaysPhoto from Featured Project near Borough Market, Southwark
From East End Streets to Street Food
My Nana (my Fathers mother), cooked salt beef at the turn of the century in the East end of London, and passed the secret recipe to my father many years ago. From the East End Streets, to Street Food. Now I have joined the family Salt Beef tradition and am bringing the 1944 recipe to the amazing and vibrant street markets across London. Since joining the family business, we've expanded from our stalls in londons Broadway Market in Hackney on Saturdays and Exmouth Market in Clerkenwell on Thursday & Fridays into the amazing Borough Market in Southwark on Monday to Saturdays and most recently Old Spitalfields Market 6 days per week.
Hot Salt Beef bagels, sandwiches & falafel wraps
We serve traditional Hot Salt Beef sandwiches on Polish style Rye bread with caraway seeds which is baked especially for us, and Hot Salt Beef bagels piled high, all complimented with thick cut pickles and English mustard. A recent mystery shopper survey commented "The salt beef, slowly being cooked looked fresh, juicy and very tempting. My sandwich was prepared in fresh bread with a lovely smell and an excellent texture to it. All the ingredients of my sandwich were clearly fresh and of high quality. The pickles were super crunchy, making the mixture of textures a feast for the palate. I was very pleased with the taste of my sandwich and would purchase the same sandwich again" Our product tasting scored 12/12 which is 100%.
As a salt beef lover myself, I'm our biggest critic and let me say now, our salt beef is delicious!!
To compliment our carnivore offerings, we also serve London's best falafels as voted for by Time Out magazine and The evening Standard. Delicious vegetarian and vegan friendly organic chickpeas, cumin, garlic, dill, parsley, tahina (sesame paste), salted pickles, parsley lettuce, tomato and an optional slathering of hand made chilli sauce, wrapped tightly in Lebanese style flat bread.
So whats the difference between a beigel & bagel you may ask?
A beigel is a traditonal Jewish bread roll. It's boiled first then baked giving it a really unique taste and texture. Our beigels are delivered fresh every morning from London's Brick Lane.
A Bagel is a much softer, doughy type bread found more commonly in the supermarkets. They tend to be bigger and certainly last longer than the traditional beigel.
How do you turn a Brisket, into Salt Beef
A Brisket is a cut of meat which has alot of connective tissue and fat. During the cooking process, this turns into a natural gelatine which is forced out through the meat resulting in the soft buttery texture. Get it right and the brisket is soft, flaky and delicious. Get it wrong and it's dry and stringy. Our briskets start out weighing in at a mighty 7 to 8 kilo's so enormous pots are required. However during the cooking process, its not unusual to loose as much as 40% of the raw weight. Understanding the temperatures, textures & length of cooking time are all the skills required to turn the humble brisket into amazing, buttery soft Salt Beef.