But how do you come up with a name for a fusion that doesn’t exist anywhere else, is punchy, intriguing, and somehow encapsulates the character of not just us, but the brand we’re building?
It might amuse you to know; that after two weeks of wracking our brains out, the answer was to go for a walk. It’ll slap you like a pie the face as you stride across a Zebra Crossing—Crosswalk for our American brethren, like The Beatles on Abbey Road.
After that… well, coming up with a design was… interesting. No, you can’t see the demos. But it did start to come together once we settled on the national fruit for each country. On the left, Jamaica’s famed sunset yellow-orange shells of ackee. And the right, the olives of wisdom, peace, and prosperity for the ancients of Greece.
So after the tastings, we had to Name & Design the venture….
Meet Our Founders
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Founder|Raised in a house full of music, dance, and traditional Jamaican food, it was only natural that Shelley learnt to cook at the side of her mother and step-father.
Before the pandemic, Shelley was a passionate professional dancer, performing and working across a wide range of styles that took her around the world. When everything shifted, so did her career — giving her the chance to let her love of food truly flourish. Along the way, she dove into cocktails, mixology, and wine training, adding new layers to her craft.After years spent working in private members’ clubs, cocktail bars, royal venues, prestigious racecourses, and even managing catering on a LIV Golf Tour across the USA, Shelley has built up a treasure trove of skills, insights, and hospitality know-how — all of which help keep the GT wheels spinning smoothly.
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Likes:
—Dessert: ANYTHING with Custard, biscuits, cake, fruit pies.
—Good simple food with excellent flavours.
—Travelling, writing & reading.
—Spending time with friends and loved ones.
Dislikes:
—Insects. Arachnids. Anything that Isn’t a mammal.
—Bad food.
—Wet socks
—Awful creme brûlée.
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Founder|
Yannis Grew up in Evia, an Island at the heart of Greece, a stones-throw from Athens. He spent most of his time with his Yia-yia, learning how to cook at her side, as his mother was often busy running and teaching at her English school. It’s with his Yia-yia that he came to understand what true food, classic flavours and good ingredients can do for a meal.
After finishing formal cooking school and his National Service at 18, Yannis grabbed the opportunity to go the Scottish Highlands with both hands. Once there, he joined Gleneagles for five years and fell in love with fine dining. His journey took him further south, landing in Helene Darozze, and sharpening his craft further still at The Fat Duck and many other restaurant of similar calibre.
With a broadened pallet and a developed love for uncommon but incredible flavour combinations, all it took was the accidental match of Yannis’ homemade tzatziki, and Shelley’s curry mutton to realise that Greek and Jamaican cuisines not only paired well together, but worked. -
Likes:
—Coffee (Greek Coffee preferably)
—Chocolate in all forms, but Guylian’s Seashells are top tier.
—Good food with fresh herbs and flavours.
—Adventuring, planned and spontaneously
Dislikes:
—Unorganised situations and chaos.
— Inauthentic Greek Food.
—Traffic. The M25 and M40,
—ROADWORKS.
— Dry. Cake.
Now that you know a bit more about us, all that’s left to do is check our availability, and send us an enquiry form!
Operating from…
