The new Capital Food Market will be a gastronomical hub where Canberrans and visitors alike can experience traditional cuisine from around the world and connect with local producers and artisans.
Food and beverage consultant Anthony Huckstep says the food hub will be akin to the incredible markets seen in Europe, such as the Borough Market in London, Barcelona’s La Boqueria and Torvehallerne in Copenhagen.
He says bespoke artisans of the region are at the core of these community markets where people gather to eat, drink and connect.
“They’re hubs of the community as much as they are destinations for those visiting the city,” he said.
“If you live in Canberra, the Capital Food Market will be your go-to for food, whether fresh or dining, but as a visitor to Canberra, it will be a must-visit for entertainment and dining.”
With construction on the new market well underway, Anthony wants to connect with purveyors of quality produce, boutique eateries and artisans of the region who are keen to showcase their wares and share their passion for food from butchers to gelato makers.
“We want to have a mix of both large and small operators that are considered the best in their field,” he said.
“The success of the market will rest on the mix, one that allows for a real celebration of the region – whether it’s fresh produce or a dining or eating experience, as well as providing the weekly shop for the residents of Canberra too.
“We are looking for the small, specialised artisan producers as their passion and commitment are at the core of a successful market.”
The Capital Food Market is on track to open in the first quarter of 2023.
“This is a very special food hub that embodies the connection we are all yearning for from food,” Anthony said.
“We care about where our food comes from more and more, and we see how valuable the connections are that we make through food and food experiences.
“We are all seeking a greater connection to the food that fuels our bodies, as well as seeking greater experiences with those that matter – and food is always at the core of family, culture and connection.”
The way we live our lives and consideration of our impact on the planet is more important than ever. The design and operations of the new market have green initiatives and sustainability in mind at its core, with solar power, rainwater harvesting for cleaning and flushing toilets and an organic digester machine for all green waste, fish offal and food scraps saving on landfill.
Anthony says the Market Hall is designed to be thermally temperature-controlled with Big Ass Fans (yes, that’s the brand name), louvres and electric ray heating.
The new facility, located at what is currently the Belconnen Fresh Food Markets, will capture the vibe and theatre of a European-style market, with modern shopping conveniences all under one roof. Visitors can park and shop in comfort with a range of larger style fruit and veg offerings and connect with the smaller producers and artisans of the region.
It will be a retail, foodservice and hospitality venue, with one side of the market to be dedicated to fresh food, such as butchers, fishmongers, fruit and veg, delis and cheese shops, while the other side will feature an array of incredible eating – from grab and go quick-service to full à la carte dining and everything in-between.
“Along with individual restaurant sites, we will have a communal dining area as well with specialised foodservice operators serving into this area,” Anthony explained.
“It will be in the central hub of the whole development, and also create a platform to celebrate the seasons with produce and link with local community events that could be celebrated in the market.”
Anyone keen to get involved in the market, from organic fruit and veg growers to pasta makers, olive oil specialists and truffle producers, through to foodservice operators such as sushi, yakitori, Vietnamese, Italian, Chinese and yum cha, should contact Anthony for more information or register your interest on the Capital Food Market website.