The Sidings N21 in Winchmore Hill is a bespoke farmers’ market that is open every Sunday 9am – 2pm. The Sidings N21 hosts a variety of traders supplying quality products that you can’t find in your average supermarket. Our traders offer the freshest local food. Come and meet the farmers, fishermen, bakers, butchers, chefs, restaurateurs, growers and enthusiastic local cooks who share a passion for locally sourced and sustainable produce.

The market site is one of the best sites for a farmers’ market in London. The Sidings N21 is situated in the middle of the village, next to Winchmore Hill railway station and is surrounded by interesting shops, coffee bars, restaurants and pubs.

Some of our traders include:


Father and son Phil and Steve Hook farm Longleys Farm organically. They have been in partnership together at Longleys Farm Hailsham since 1991. Farming is in their blood, the Hook family have been farming in East Sussex for at least 250 years! They farm 180 acres just north of Hailsham, and on the very western edge of the Pevensey Levels Site of Special Scientific Interest (S.S.S.I.) The organic methods of farming that we use work in harmony with maintaining and enhancing this important and wonderful local ecology. Our farm is teeming with a wide variety of flora and fauna. A recent RSPB species survey found 45 different species of native birds, including eight species whose status is category red (declined by more than 50% over the last 25 years), and nine species that have declined by 25-49% over the same period (category amber).

The farm is an all grass farm, most of which is permanent pasture on the land on the Pevensey Levels. On the upper western side of the farm, grass leys that are rich in red and white clover are grown. The cows graze all these fields once the ground is dry enough ‘to turn them out’ in the spring, until the ground becomes too wet in the autumn. The cows are then housed indoors for the winter. They are fed our homemade, organic grass silage in the winter that has been made from lush spring grass and clover. An organic sunflower, lucerne and sugar beet mix is also fed to the cows to supplement their grass diet. We consider the cows’ welfare and health are paramount. Cows in a conventional herd produce nearly 50% more milk than our cows. This means our ‘Kates, Idas, Biddys and Rowenas and Rubys’ are not under so much pressure and stress. Our cows benefit from this lower yield and lower stress by not being prone to stress related cattle health problems, such as mastitis and lameness. Indeed, our cows on average live to be eight or nine years old, compared to the national average of six years old.

Raw Milk: Our raw milk is a very different product to the pasteurised, homogenised milk you can buy in a supermarket. It will be very fresh, as nature intended and direct from the farm. Its taste will be pure. The milk will be bottled as fresh as possible. To really enjoy your milk, follow these tips:
Put the bottle of milk immediately into a fridge, and keep below 4C. Remember raw milk has not been pasteurised and should be kept cold. If you have more milk than you will use in the first three or four days of receiving your milk, we suggest that you freeze the surplus milk so that you have fresh milk later on in the week. Freezing does not affect the milk quality, but do allow room for it to expand. Raw milk is not homogenised. Therefore, if left overnight in the fridge, the cream will rise to the top.
In the morning, you will notice a cream line, the creamy top part of the bottle is fantastic with cereals in the morning, and aromatic coffee.

Raw Butter: We are produce our lovely Unsalted or Lightly Salted Raw Butter using a Welsh sea salt, certified as organic by the Soil Association. The ‘Halen Môn Anglesey Sea Salt’ that we use in the production of our lightly salted raw butter has been awarded ‘PDO (Protected Designation of Origin)’ protected food name status by the European Union. The Anglesey Sea Salt Company have been hand-harvesting the famous sea salt from the Menai Strait for 17 years. Each pack of our raw butter is handmade, churning just the cream taken from over 18 pints of organic, raw, whole milk. From this butter we also produce our own Ghee.

Raw Cream: Produced from our raw organic milk, available in 142ml and 284ml pots, thick enough to ‘stand a spoon in’ this luscious cream is heavenly.


Marsh produce started life as vegetable growers and sellers, they sold exotic and rare vegetables to top restaurants and hotels as well as the general public. However due to climate change in the UK and some very dry seasons, the owners Clive and Deborah were forced to stop growing veg as they had no means of irrigation where they were situated.

So with no option of growing veg, they grassed down the farm and bought some animals. There has been a huge decline in the population of native British farm animals, so much so they are now classified as rare breed. Clive, Deborah and their three children are keeping these rare breeds going and now have around 500 sheep, 80 cows and much more all native British breeds. They have their own butchery on the farm and all the recipes you see at their stall are created by their daughter who would love to start creating her own ready meals to be able to trade at markets with.


Celtic Bakers have been with us from day one. They trade at many other markets including LFM, CCFM and Thames Valley.

Behind the scenes are 12 bakers and 8 pastry chefs, who are up the night before the market in The Old Chocolate Factory near Wood Green, preparing everything for The Sidings N21. They hand craft each loaf, cake and pastry using vast experience, the finest natural ingredients, and above all, time. Their techniques and expertise have been past down over many generations. They value their long fermentation process, taking time to create a wonderful flavour with each loaf. This process is especially prevalent in their sourdough breads, one of their bigas has been tended to every day and matured for over 15 years!

The guys at the stall are incredibly friendly and have already built up a fan base of regulars at The Sidings, with people even asking for ‘the usual’ when they approach the stall. What they love about the market is the people and the feeling of community that The Sidings creates. They love the staff at the market as well, the fact they are always happy to help goes a long way. Celtic Bakers plan for the future are plain and simple, they want to stay as they are ‘small and authentic’ they love what they do and pride quality over quantity, baking their fantastic breads, cakes and pastries for years to come.

Opening Hours














9am – 2pm