Borough Market, Eataly and Spitalfields: A Food Safari to Remember

From smoked Wagyu at Smoko Loco to grilled focaccia at Eataly, a day of food discovery with some brilliant school catering clients.

There are events that remind you exactly why food matters. Last Friday was one of them.

We spent the day in London with a group of brilliant clients from independent and state schools, catering managers, chefs and operations leads who are passionate about what they serve and always looking for the next idea to bring back to their kitchens.

The brief for the day was simple: explore, taste, be inspired, and think about how the food trends we encounter could translate into real, practical ideas for school menus. What unfolded was anything but simple, it was one of the most energising Food Safari days we have run.

The air was alive with the sounds and smells of food being prepared. It was exactly the kind of day that changes how you think about what's possible.

Morning, Borough Market

Our day began in the heart of Borough Market, one of London's oldest and most celebrated food markets, and one of the best places in the country to experience the cutting edge of street food and artisan produce.

As we navigated the stalls, the focus was on street food concepts, how independent operators are presenting simple ingredients in exciting, approachable ways that create real excitement and drive repeat custom.

For our school catering clients, Borough Market is a masterclass in what's possible when food is given proper thought and care. The concepts here aren't out of reach. With the right ingredients, the right presentation and a willingness to try something new, many of these ideas translate directly into a school environment.

Key observations from Borough Market:

•      Street food concepts that work at scale, wraps, loaded breads and small plates that can be adapted for school serveries

•      Seasonal and locally sourced ingredients presented with confidence and simplicity

•      Taster and sampling culture, small portions that encourage pupils to try new things without commitment

•      Visual presentation and theatre, how food looks and how it's made is as important as how it tastes

•      The power of provenance, customers respond to knowing where food comes from

En Route, Eataly London

From Borough, we made our way to Eataly, the extraordinary Italian food emporium that has become one of London's most compelling food destinations since opening its doors on the Strand.

For those who haven't visited, Eataly is part market, part restaurant, part food hall, an immersive celebration of Italian food culture that brings together the very best of Italian produce, cooking and dining in one breathtaking space.

We browsed the incredible range of Italian produce, from aged Parmigiano Reggiano and handmade pasta to artisan olive oils and regional wines, before sampling what became one of the highlights of the day: filled and grilled focaccia, served warm from the counter.

Light, crispy, packed full of flavour,the focaccia at Eataly was a reminder that the simplest food, done properly, is often the most memorable.

For school catering teams thinking about breadmaking, pizza concepts or Italian-inspired specials, Eataly is a genuine source of inspiration, both for recipes and for the way food is presented and explained to customers.

Afternoon, Spitalfields Market

The afternoon took us east to Spitalfields, one of London's most vibrant and diverse markets, where the food offer reflects the extraordinary cultural mix of the East End and sets the agenda for what the rest of the country will be eating in the months and years ahead.

Spitalfields is where food trends are born. If you want to understand what the next generation of school pupils is going to be expecting from their food, Spitalfields is where you come to find out.

The diversity on offer was remarkable,from Korean street food and Middle Eastern mezze to artisan cheesemakers and independent chocolatiers. Every stall told a story. Every dish had a provenance.

But the undisputed highlight of the afternoon,and perhaps of the entire day, was the smoked Wagyu steak from Smoko Loco.

Smoko Loco, the standout moment

The smoked Wagyu steak simply dissolved in the mouth. Accompanied by perfectly grilled onions, it was what you can only describe as next level. The kind of food that stops a conversation. The kind of food that makes everyone look at each other and say nothing for a moment, because nothing needs to be said.

The smoked Wagyu just dissolved in your mouth. When accompanied with their grilled onions it was next level. A genuinely unforgettable mouthful.

For school catering teams, the lesson from Smoko Loco isn't about serving Wagyu. It's about smoke, depth of flavour, the power of a simple accompaniment done perfectly, and the impact that genuine quality has on the people eating it.

These are the principles that can be applied at any budget and in any kitchen, if you understand them.

What Our Clients Took Away

The real value of a Food Safari isn't just in the tasting,it's in the conversations that happen along the way. Throughout the day, our clients were sharing ideas, challenging assumptions and thinking differently about what they could do when they got back to their kitchens.

Some of the themes that emerged:

•      Seasonal spotlight menus, highlighting one ingredient per month across multiple dishes, inspired by Borough Market's seasonal approach

•      Taster stations, small, free samples that introduce pupils to new flavours without pressure

•      Bread as theatre, freshly baked, filled or flavoured breads as a focal point for lunch service

•      Smoke and char as flavour, applying simple smoking and charring techniques to proteins and vegetables

•      Cultural food weeks, rotating themed menus inspired by global cuisines seen at Spitalfields

•      Better provenance storytelling, telling pupils and parents where food comes from and why it matters

Why Food Safari?

The Procure Food Safari programme exists because we believe that the best ideas in school catering don't come from a textbook or a spreadsheet. They come from getting out of the kitchen, experiencing food at its best, and bringing that energy and inspiration back to the teams and pupils you serve.

School catering is one of the most important and underappreciated parts of a child's school day. The food they eat at lunchtime affects their energy, their concentration, their health and their relationship with food for life. The teams who cook and serve that food deserve access to the same inspiration and education as chefs working anywhere else in the industry.

That is exactly what Food Safari provides.

Join Us on the Next Safari

We run Food Safari days throughout the year for catering managers, chefs, heads of catering and operations leads from schools across the independent and state sectors.

Each day is carefully planned around a theme, a location and a group of like-minded food professionals who want to be inspired, challenged and equipped with ideas they can use immediately.

Upcoming confirmed Food Safari dates:  🗓 Manchester, Thursday 19th June 2026 🗓 London, Thursday 3rd July 2026  Bespoke Food Safari days can also be arranged for your team, tailored to your location, your clients and your brief. Dates for the 2026-27 academic year will be released soon.  Places are limited on each day, message us early to avoid disappointment.

To find out more or reserve your place on a future Food Safari, message us at procure.ac

Food Safari · Borough Market · Spitalfields · Eataly · Street Food · School Catering · Menu Development · Procure · Independent Schools · State Schools · London · Food Trends