Market welcomes new stallholders

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A new feature at the market this month will be the Great British Charcuterie Company from the Marina in Brighton. They will be filling a hole which was left when the Spanish charcuterie stall moved on last year and will be very welcome. Also new will be Yorwarth’s Fresh Fish from Seaford. They will be bringing the village fresh fish from the Channel , giving Hassocks residents access to fresh fish that could only be satisfied otherwise by driving to another town, so you’ll be doing your bit for the environment when you take a stroll into the high street to buy your fish at the Village Market. Other new stalls are on the way, while many of the regular stallholders will be at the market. You can look forward to purchasing breads, local cheeses, fresh vegetables, locally grown plants, vegan cakes and more. The Village Market is also a great place for local businesses to try out their products on us all; look out for a Hassocks resident offering home-made soaps this month. There is also always a stand set aside for local good causes, so do get in touch if you’d like to join us. The market organisers have already implemented safety measures in response to the Covid-19 pandemic. Visitors will be asked to follow a one-way system through the Village Market, entering it on the Keymer Road side, and exiting on to the corner of Dale Avenue. This is kindly being marshalled by the Hassocks and Keymer Volunteers Covid-19. Opening hours at the Village Market are 9am to 12.30pm on the 4th Saturday of the month (next one is 22nd August). It is held in the National Tyres car park, smack bang in the middle of the village, so you have no excuse to miss it. It also gives you a great opportunity to visit some of the top-quality shops we have stretching up from Orion Parade to Station Parade. The Village Market is managed by Catriona Hawksley, under the auspices of the Hassocks Community Organisation. If you would like to take up a stall there simply email Catriona on hassocksvillagemarket1@gmail.com.

Published in August’s Hassocks Life Magazine