About

Our story

Rutherford's Market began as a Saturday stall: two tables of farm-direct produce and a handwritten sign, set up by people who were tired of reading labels and wanted to know the growers by name. The stall became a shop, the shop became a neighbourhood grocery and artisan food hall, and the rule stayed the same — stock what we would serve at our own table.

What's inside

The produce wall is filled twice a week from farms within the region, whatever is actually in season. Behind the counter, our kitchen makes charcuterie, pâtés, and stocks in small batches. The pantry shelves hold small-producer goods chosen one at a time — flours, preserves, oils, and chocolate from makers we have visited. Bread arrives each morning, and the cheese counter is cut to order.

How we buy

Every supplier starts with a conversation and, where possible, a farm or workshop visit. We pay fair, settled prices rather than squeezing on volume, and we would rather run out of something good than fill the shelf with something mediocre. When a customer asks where an egg or a ham comes from, the answer is a name, not a brand line.

Come by

Whether you need tonight's vegetables, a board for Friday's table, or a slow loop of the shelves on a Sunday, the market is open daily and the counter staff genuinely cook. Rutherford's Market exists to keep local produce, artisan food, and small producers part of the neighbourhood's everyday shopping — one basket at a time.