TWO KITCHENS.
ONE VERY GOOD IDEA.
Greek freshness meets Jamaican depth, Caribbean herbs, aromatics and spices, and a fairly persistent habit of asking, “what happens if we try this?” What began at a Christmas table has grown into the signature food behind Greek Tings.
ONE PATTY.
ONE SPOON OF TZATZIKI.
A LOT OF CONSEQUENCES.
No focus group. No grand culinary masterplan. Just Christmas dinner.
Yannis tried one of the Jamaican patties made by Shelley's mum. Then, during the feast, he offered tzatziki alongside it.
Jamaican patty. Greek tzatziki. Two things that had absolutely no obligation to get along — and somehow worked ridiculously well.
That was the point where experimenting stopped being an accident.
NOW IT HAS
ITS OWN PATTY.
That first combination eventually became part of our own range of GT patties, with chicken, beef and vegetarian variations.
You might meet them at a market or festival, have them appear as part of an event, or simply order them from the GT shop and take the problem home with you.
THE KITCHEN
GOT IDEAS.
Once we knew the two cuisines could genuinely work together, the question became how far we could take it without losing either one.
OXTAIL BOLOGNESE.
COCONUT BÉCHAMEL.
The structure of a Greek classic, rebuilt around slow-cooked oxtail, coconut béchamel and the final touches that bring the whole thing back together.
ANOTHER CLASSIC.
ANOTHER DETOUR.
Moussaka followed the same path: keeping the recognisable Greek dish, while allowing Jamaican flavours to change where it could go.
JAMAICAN FRITTER.
SPANAKOPITA FLAVOURS.
A Jamaican fritter meets the flavours of spanakopita: greens, herbs, feta and a completely different way of delivering something familiar.
THE GRILL
GOT INVOLVED.
Greek souvlaki technique meets the herbs, aromatics and seasoning of jerk. Big flavour; heat only where it belongs.
FROM FESTIVAL FOOD
TO FINE DINING.
The cuisine doesn't belong to one format. We change the way it is served without changing what makes it ours.
RELAXED.
GENEROUS.
MADE TO SHARE.
The original side of the fusion: bold flavours, generous dishes and food that works brilliantly across celebrations, sharing tables, parties, markets and festival service.
SAME STORY.
FINER
DETAIL.
At the other end, Greek and Jamaican flavours move into tasting menus, refined technique, more precise presentation and the sort of courses designed to make people stop talking for a minute.
THE EXPERIMENT
BECAME THE SIGNATURE.
And now we serve it pretty much everywhere we're allowed to bring a kitchen.
QUITE A LOT
OF PLACES.
From a dinner table for a handful of guests to a festival crowd, we adapt the format to the occasion rather than forcing the occasion around the food.
SEE WHAT WE'VE
BEEN UP TO.
THEN WE STARTED
POURING THINGS.
Cocktails, non-alcoholic drinks and wines can be built around the menu too, carrying the same ingredients, aromatics and contrasts from the plate into the glass.
EXPLORE BEVERAGES →
COME WITH AN
OPEN MIND.
AND AN EMPTY STOMACH.
Tell us where, when, who's coming and the sort of event you're planning. We'll work out what the fusion should look like from there.
START PLANNING →