View Full Version : Anyone got a market stall?
Wondering does anyone have a market stall. I would love to turn my food hobby into something more.
Was wondering if anyones ever been a market seller and how you found it. Is it expensive. Do you need any food hygiene training. So on and so forth.
Knipples
17-08-2009, 11:52
*current jobless bum looking for work waves her hand*
Ermmm had a market stall a couple of times but for cards not foodage so don't know much on the food side...
Buuut...
Depending on where you are and what market/event you're at really varies the prices of stalls. In good ole Exeter, I managed to get me a spot in the local weekly summer market for £45. They provided me with a table and canopy area. Electricity was an extra tenner on top I think if I wanted it (which I didn't!)
You will need Market Trading Insurance/Public Liability cover too (I canny remember how much mine was exactly... something like £50 a year maybe less).
However... it's not always this cheap. To get to the Devon and Cornwall Show... well that would have set me back £150 + a day.... not something I could afford when flogging cards! You can get deals a lot of the time though - buy into a weeks worth of a stall and get 10% off. It's always negotiable, never accept the first price offered :)
Best thing for you to do is have a looksy here:
http://www.nmtf.co.uk/
They're really decent peoples and very helpful to talk to :) To find out prices of your local market it's probably best to call up your council and find out who the co-ordinator is. They'll be able to tell you more about the whole set up too :)
Good luck! It's fun!
Oooh just to add... it's only worth it if you have the right location and right days/times. I can understand now why Marketeers are always calling out and dragging in the customers etc as it's each for their own and very competitive. If you think you'd hide behind the stall not knowing what to say it wouldn't be worth it. Gift of the gab, blaggability and joviality is what it's all about! (hire knips :p She'd not let anyone escape without buying something!)
Very interesting.
The obvious place would be Bristol farmers market. But I expect that is extremely expensive and I would only be able to do it as and when I can around work.
There's potishead which it says is available to the casual seller and I expect there prices are cheap. Although no idea what the market is like. Will have to go down on Friday and take a look.
Must be loads of these things up around Stroud way. they like there fresh, local produce and have the money for it.
Would love to do a pie stall. Sweet and savoury. That way can have stuff to eat at the market. Or family sized stuff to take home.
how about 50% of the profits knip ;)
Give them a call :) Find out prices and things - you may be pleasantly surprised!
*wants pie*
If I'm kicking around in Brizzle I will come say boo and drag in a few peoples for you ;D
will also have to head over to Cheltenham farmers market and see what's that like. friday or Saturdays would be the best.
£30 for a pre-erected stall and £5 for elec.
Is there massive waiting lists for stalls in most places?
And any idea how I would find out about food hygiene regulations.
:(
ii. Making high risk items such as meat, dairy and fish products
These foods are much higher risk because they support the growth of harmful bacteria and are often sold ready to eat without further cooking. A mistake in their preparation and handling can have serious consequences for public health. As a result, many of these products, which include hams, pates, ice-cream, cheeses, yoghurts and prepared foods such as meat pies, lasagne, shepherds pies etc. require approval of the production premises and process under specific legislation. It can be very difficult, and sometimes impossible, to obtain approval for a domestic premises to manufacture these kind of products, even on a small scale. As a result, you will need to plan your operation carefully.
In addition, attractive traditional recipes, which may be perfectly safe for immediate consumption, do not always lend themselves to a production process, packaging or an easily assessable shelf life for prolonged storage.
Although this can sound quite daunting, with a little dedication it is perfectly possible to set up a business to produce these kinds of products and many operate successfully from small units. Before starting out, contact your local Environmental and Trading Standards department for advice
Wonder how hard it is to get.
I know that a number of places here (post office etc) buy from Domestic Premises food wise (cakeywakes and things!)
If you reaaaaaaally want to do it, it's doable!
Maybe, if you believe your pies are supreme, you can try contacting someone like Sainsburys. Speak to them about your product and recipe idea (don't tell them it though!) and then see whether you can find a local bakers who might be able to do it for you if they were interested and take it from there! Might be able to produce for them!
Or!
You could always dragon den it! Like Mister Jerky Sauce dude!
Sorry, always thinking big :D Canny help it :D
Not looking at anything that big.
Could do just sweet pies. But even a lot of them contain eggs, so I suppose that would still come under the legislation requiring "production premises"
How is there any people producing stuff. I suppose it's all farms that have out buildings and so can fit them out.
Give these people a buzz...
http://www.food.gov.uk/foodindustry/
Tell them what your ideas are and ask how hard would it be to achieve :) They'll sort you out in no time I'm sure :)
Knipples
17-08-2009, 14:47
how about 50% of the profits knip ;)
Dont make me wash any pots and pans and im in! :D
Princess Griff
17-08-2009, 18:59
Me and Jingo will come and eat ur pies!!! Let us know if you get a stall in Brizzol!!! x
Good God, this is why I hate H&S it just goes far to far.
I've been in contact with Environmental Health and even just for cakes, kitchen has to be registered and on top of that all ingredients have to be listed either on a label or on a board at the stall. Although they advised me to speak to Trading standards to get full run down of the rules. Although I suppose if I get registered then I can use meat and everything else
Anyway an environmental officer will be in contact with me at some point to run through what is needed and how to register. Apparently things change a fair bit from one county to the other. So still not sure if I can use a residential kitchen.
Edit also can't believe it's been that long since I made this thread.
I saw the thread title and was going to suggest Pheebs had a stall when selling her cards only to see she was the third post. Had me confused for a few seconds ;D
Too many rules and regulations these days, makes everything so much harder than it needs to be in business.
Well to resurrect very old thread.
It's still and has been on the mind all the time.
I did get round to phoning up the council and having a good long chat, and no reason why a residential kitchen cant be certified, but not my current rented kitchen, due to Walls not being tilled and a few other things.
However I have just seen that they are trying to open up a community kitchen(alibaba) in Bristol which will be available to rent to small start ups. Although no idea on prices and it's not up and running ATM.
After doing the some sauces when I was off injured (sorry I said I would sell some, but they've all gone) everyone said they loved my BBQ sauce. But anyway been considering trying to enter the hot sauce and BBQ sector. If I could rent a certified kitchen that would make things supper easy, possibly start of on eBay, or setup a paypal website.
Anyway still thinking and looking at costs I can find. Been firing of emails on www.alibaba.com and seems spices are around $50-100 per kilo shipped. Which is about 50% of what I can find in the uk at the moment.
But any one used alibaba? How's it all work, how do you pay? How do I find out possible import duty?
Been on the government website, and as long as it's not animal products, there doesn't seem to be restrictions on importing.
Also a few places are quoting prices FOB(free on board) what does this mean. I can't find a laymen explanation and what that means to mean.
Or jack everything up and move up north where houses are like £30k and can fit a kitchen within the rules. Perhaps ocuk are recruiting.
Just trying to look at figures at the moment. That's if I even have a job to afford anything.
Oh and has anyone used one of those logo competition sites?
I'll happily test all food products (except anything with icky green avo in it) :)
*nibbles*
I'll happily test all food products
Me too! After enjoying your numerous Cooking with AH2 threads over the years, I'm more than happy to take part in some vital market testing ;)
Piggymon
20-06-2011, 22:23
FOB means the goods are taken to a port then it's down to you to ship them from the port to the UK :)
Thanks piggy, that makes sense. But also make it extremly complicate. But then most have min orders in the tons. Hopefully I'll get some more prices from the smaller producers with 1kilo min order. Then I'm sure they can include normal posting.
99% Pure capsicum $1114 haha bit out my price range.
However 1kilo dried naga $100 with normal shipping (ups/TNT) costs more not entirely sure what that means.
So has anyone used alibaba before. Is it really this easy. Or should I be asking more questions?
Would love to get some nagas and have a play and that's only about £61
Mmmmmmmm an indian near me does Naga Pickle to go with it's poppadums, and a selection of naga curries too!
I thought it would be inedibly hot but it was incredibly flavoursome with the heat of a madras/vindaloo. It's a superb discovery for the BIR industry! :D
Yep they are hot but so much flavour. People don't realise how much flavour hot dishes pack. Probably as they can't get past the heat or only had rubbish curries.
What's BIR?
British Indian Restaurants :)
I used to be really naive with hotter curries thinking the heat leaves you with no taste etc but of more recent times I'm finding them to be so much more complex and delicious than one of many cream based dishes.
Khatta Chicken/Lamb, Prawn Dansak, Lamb Madras, Vindaloo... I'm by no means a 'master of heat' but as an indian is usually shared by about 3-6 people we tend to get a selection and try a bit of everything! :D
Tried a vindaloo strength fish curry not too long ago, the delicate lightness of the fish balanced the heat of the vindaloo perfectly and it just let you really enjoy the smokey, peppery flavours wonderfully.... *salivates*
If you haven't try a lamb pathia, probably madras heat level, but so darn tasty.
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