Spa Terminus

"A hub for food production and distribution, offering a selection of high-quality ingredients on Fridays and Saturdays." - Andrew Young

"Crisp, fudgy and indecently rich, Flor’s brown butter cakes featured on the opening menu of the Borough Market restaurant in July 2019 and have been there ever since, surviving the restaurant’s recent closure and its transformation into an upscaled bakery at Bermondsey’s Spa Terminus. The brown butter cakes were originally on the menu at Flor’s elder sibling Lyle’s as a petit four, and are allegedly the restaurant’s oldest recipe. It was updated a few years ago to include the rich, molasses-like flavour of panela, after co-founder James Lowe cooked alongside a chef who only used unrefined sugars in Zurich. Hence, the recipe has been made using panela, along with brown butter, ground almonds, buckwheat flour and eggs. Find brown butter cakes on the bakery counter at Spa Terminus on Fridays and Saturdays, or order for nationwide delivery." - Emma Louise Pudge

"During the week, the old arches of London's now defunct first railway station in Bermondsey bustle with a different sort of activity. Here, some of the city's finest food producers are busy at work making, baking, and distributing their gourmet goods. On Saturdays, though, many of them open to the public. For those headed down to Maltby Street Market for a Saturday morning stroll, Spa Terminus is the somewhat off the beaten path extension. Go hungry as there are too many temptations: gorgeous produce from Natoora, perfect croissants from The Little Bread Pedlar, the most indulgent doughnut ever from St. John Bakery, and the best coffee in town at Monmouth. "

Spa Terminus on Saturday mornings for pastries at the Little Bread Pedlar, ice cream at La Grotta Ices, craft beer from The Kernel, and so much more.

London