Ruislip Christmas Night Market — Friday 4 December
By Duck Pond MarketThe Great Barn and farmyard lit up after dark, 4pm–9pm. Free entry, free parking, dogs welcome.
About this event
Where
The Great Barn, Manor Farm
Manor Farm, Bury Street, Ruislip HA4 7QL
Good to know
After dark
The barn and the yard are lit and the whole market runs on strings of lights. Wrap up.
Free entry
No ticket needed. Free parking on site.
Dogs welcome
Dogs are welcome on a lead — and on 31 October, in costume.
Meet the makers
Bias Studio
Clothing
I upcycle wool coats and jackets with the original labels kept in as a record.
Copper Pantry
Preserves & pantry
I make marmalade from Seville oranges once a year in copper pans, twelve jars at a time.
Cutting Lane
Plants & florals
I grow British cut flowers on half an acre no imported stems, no floral foam, nothing flown in. The whole stall is grown by me, which limits it and I like that.
Ember Cart
Streetfood
We make Neapolitan-style pizza from a converted trailer on a single gas ring, which keeps the menu honest.
Ember Flame
Candles & home fragrance
I make beeswax candles from our own hives with wax from twelve hives in the Chilterns.
Ember Streetfood
Streetfood
We cook Sri Lankan hoppers to order using British free-range meat and vegetables from our own allotment.
Frond Field
Plants & florals
I make dried flower arrangements from flowers grown and dried here, so they last for years.
Hedgerow Store
Preserves & pantry
I make small-batch chutneys and jams from fruit gleaned around Bucks that would otherwise go to waste. Labels are printed on recycled stock and hand-written.
Honey Bakes
Bakery & cakes
I make Polish babka and cinnamon buns in small batches, in my own kitchen, licensed and inspected. Everything comes in paper — no film, no plastic windows.
Proof Kitchen
Bakery & cakes
I bake naturally leavened sourdough overnight with organic stoneground flour from a mill in Berkshire.
Reclaim Bureau
Vintage & upcycled
I upcycle old linens into new things from a barn in Bucks I have been slowly emptying since 2019.
Rind Store
Cheese & charcuterie
We make raw-milk cheese from our own herd grass-fed, organic, and everything the animals eat is grown here.
Slip Kitchen
Ceramics
I hand-build slab vessels finished with ash glazes I mix myself.
Smoke Kitchen
Streetfood
We cook Georgian khachapuri fresh on the griddle with cheese from a dairy eleven miles from the market.
Sourdough Loaf
Bakery & cakes
I make Polish babka and cinnamon buns in small batches, in my own kitchen, licensed and inspected. The seconds bag at the end of the day is the best value on the stall.
The Bramble Table
Preserves & pantry
I preserve whatever the orchards give me using surplus from farms within twenty miles. I keep a tasting spoon going all day, which is most of the fun.
The Ember Table
Streetfood
We make Neapolitan-style pizza from a converted trailer on a single gas ring, which keeps the menu honest. We serve until it runs out, which on a good Sunday is by two.
The Ore Moon
Jewellery
I solder fine chains and stacking rings cast in my kitchen from recycled offcuts.
The Roam Pan
Streetfood
We cook Georgian khachapuri fresh on the griddle with cheese from a dairy eleven miles from the market.
The Rush Works
Homewares
I weave willow baskets from willow I grow and cut on a Thames-side bed. Everything here replaces something that would have been plastic.
Wild Drinks
Drinks
We brew kombucha in fifty-litre batches with nothing but tea, sugar, time and fruit.
Wild Preserves
Preserves & pantry
I preserve whatever the orchards give me using surplus from farms within twenty miles.
Organised by
Moderate refunds. Full refund available until 7 days before the event.
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