I’m sure I sound spoilt, but food reviewing is not always easy… after a couple of days of uninteresting eateries and dark rooms offering little photography options I was beginning to get downhearted about the job I know I am so lucky to have. Overeating in uninspiring restaurants is not much fun, but when you come across a venue presenting pretty, flavourful plates of seasonal British food my heart swells with excitement.

Borough Plates is a new pop-up from Cuisson and the Borough Market team that is housed in a beautiful 19th century building nearby to the market. The residency runs until March, with a tiny kitchen that uses seasonal produce from the market to create innovative and delicious plate of food.

The set up is sparse but stunning. Using the natural light that floods in from the windows, and simple wooden tables, it is a cool contemporary space which lets the food do all the talking.

The menu changes and evolves weekly dependent on produce available to the chefs. When I visited last week I tried locally made bread, wonderfully light Goujons of whiting with smoked garlic aioli and Pressed winter roots, suitable for vegans. It was the flavours of British winter, presented by chefs who truly know how to get the best out of the ingredients.

The whole menu is designed for sharing. Of the larger plate section I particularly loved the delicate Poached brill with charred leek, chive and a buerre blanc sauce. It was the freshest piece of fish, treated with the utmost respect, and lightly complemented with a buttery herb sauce. Pork casserole with rainbow chard was a bowl of wintery comfort food, ideal after a cold morning wandering round the market.

Dessert was a simple glass of ‘pretty-in-pink’ Rhubarb & custard, deliciously tart with a contrast of textures and tastes to cleanse the palate at the end of the meal.

My experience at Borough Plates was joyful. With so many other cuisines represented by the international restaurants at Borough Market, it feels like the right time for a British dining room to pop up. I’m wondering if I can return every week to review their new menu?

More information and book a table here.