From three local food producers

Food collections

Maria Elia, Friday 11am - 1pm

Fellows Farm Bread and Nicola Hordern Fruit Pies collection, Saturday 12.30-4pm

Maria Elia

Friday 11am - 11pm

Maria’s Menu changes every week and will be published on her Instagram account @mariaelia9

Example Menu


Maria Elia’s Mother’s Day feasting menu showcases classic Greek Cypriot dishes with an inventive twist using the best local Suffolk seasonal ingredients available.

Artichoke, White Bean & Basil Houmous, with pita bread, kalamata olive oil & oregano


Ouzo & Lemon Cured Salmon, with taramasalata, chicory, fennel & beets


Slow Roasted Marinated Lamb

Paper wrapped shoulder of lamb marinated in lemon, garlic & oregano, fennel seed tzatziki, roast Cyprus potatoes, braised chard with tomatoes & olives, spice roasted carrots with tahini, seeds & coriander


Chocolate Tahini Pudding, with lime creme fraiche


A mother comes in many forms so to celebrate all the special women in our lives Maria has created a four course feasting menu for you to finish at home with minimum effort.

£75 for two

How It Works

Ordering your collection

Maria Elia: Please send your order along with a contact number, no later than 12 noon on Tuesday to or Dm on instagram: @mariaelia9. stating the number of dishes and sides you require. Maria’s number if you have any questions, 07970504342.
Payment will be via bacs, details of which will be sent on confirmation of your order.

If you have any dietary requirements or allergies please let Maria know in advance of ordering.

About Fellows Farm & Nicola Horden

Saturday 12.30pm - 4pm

We are very happy to become a collection point for Ben Mackinnon of Fellows Farm (and e5 Bakehouse) bread and Nicola Hordern, (ex head chef at Darsham Nurseries), pastries on Saturday, between 12.30-4pm.

Ben and Nicola’s breads and pies and ordering can be found here.

What's Included

Fellows Farm & nicola Horden

Ben’s breads include, Fellows Farmhouse Wood fired sourdough tin loaf, using organically certified, locally grown, heritage wheat milled in Debenham, Suffolk.

Miche Loaf, a hearth baked sourdough fermented over 12 hours and baked in a wood fired oven. Due to the flour used, which is more like spelt than wheat, the loaf is quite flat, but has an open crumb and thick crunchy crust with lots of great flavour

Nicola’s baking includes Wassail Brioche, Prune Tart and Shaker Blood Orange Pie.

How It Works

Ordering your collection

Fellows Farm: Visit to place your during the week, for pick up on Saturday 12.30-4pm.

Collection address:

The Merchant’s Table

10 Church Street
Suffolk IP12 1DH