GREEK FOOD.
ACTUALLY GREEK.
Rooted in Evia, the food Yannis grew up eating and the years he spent cooking beside his Yiayia. From meze and generous sharing feasts to plated dining, canapés and fine dining — the format can change. The foundations don't.
BEFORE THE CHEF,
THERE WAS THE GRANDSON.
We focus on cuisines we actually have a relationship with.
Greek isn't a menu Greek Tings picked because it looked useful on a catering list. It's Yannis' food.
He grew up in Evia and spent much of his childhood with his grandmother — his Yiayia — while his mother was busy running and teaching at her English school. A lot of his earliest understanding of food came from standing beside her and watching what happened when good ingredients were treated properly.
Fresh herbs. Vegetables that tasted of something. Fish and seafood. Olive oil used in Greek quantities. Slow cooking, grills, pies, breads, simple sauces, proper desserts and food made to feed people rather than decorate a table.
The kitchens became considerably more complicated later. The starting point didn't.
GREEK FOOD
IS NOT GYROS.
Gyros is Greek food. It just isn't the only Greek food.
Growing up in Halkida, Evia, the street food Yannis knew was souvlaki. He didn't actually have gyros until he was around twelve.
That probably explains why our idea of Greek catering goes a little further than putting shaved meat into pita and calling the job complete.
Greece has regional cooking, island cooking, mountain food, seafood, vegetables, pulses, pies, grills, braises, breads, cheeses, pastries and a fairly serious dessert problem.
HOW GREEK
DO YOU WANT TO GO?
Authenticity doesn't mean every event has to look the same. We can take the same cuisine from relaxed grazing and meze through to a properly structured fine-dining menu.
MEZE
Dips, breads, vegetables, cheeses, little plates and plenty of reasons to keep reaching across the table.
SHARING
FEASTS
Larger dishes, salads, breads, sides, grilled and slow-cooked food designed to land in the middle of the table.
PLATED
DINING
Greek flavours translated into individual courses for dinners, celebrations and more formal events.
CANAPÉS
& BOWL FOOD
The flavours stay Greek. The plates get considerably smaller and people are allowed to keep moving.
FINE
DINING
Greek ingredients and memories taken into tasting-menu territory with refined technique and precise presentation.
NOW WE CAN
ACTUALLY EAT.
A few examples from the Greek side of our kitchen. Not a fixed menu; just evidence for the prosecution.
SPANAKOPITA
Crisp filo, greens, feta, dill and the sort of dish that needs remarkably little reinvention.
GEMISTA
Stuffed vegetables, seasoned rice, herbs and a very good reminder that Greek cooking has never needed meat in every course.
DIPS &
WARM BREAD
Tzatziki, tirokafteri, aubergine dips and whatever else gives the pita somewhere useful to go.
GALAKTOBOUREKO
Crisp filo, silky custard and syrup. Greek restraint lasted right up until dessert.
EVIA IN A GLASS.
THEN SHELLEY FOUND THE BAR.
Some Greek stories are considerably better poured.
Greece has an extraordinary collection of indigenous grape varieties, including grapes you are unlikely to encounter anywhere else.
In Evia, producers have been bringing rare and almost-forgotten local varieties back into serious production. Old vines and old grapes are being given a very modern second life.
We have a particular affection for wines from Yannis' home island, so when the occasion suits it, Greek wine becomes part of the menu rather than an afterthought beside it.
KEEP THE ROOTS.
CHANGE THE OCCASION.
We don't think respecting a cuisine means putting it behind glass.
A spanakopita can still taste like spanakopita whether it arrives as part of a family-style feast or is reworked into a smaller canapé.
Lamb, fish, vegetables, herbs and Greek cheeses can sit comfortably in relaxed cooking or a fine-dining menu — provided the point of the original dish hasn't disappeared in the process.
That's the balance: authentic enough to recognise where it came from; confident enough to let it go somewhere new.
BRING THE
OCCASION.
WE'LL BRING GREECE.
Meze, sharing feasts, plated menus, canapés, fine dining or something somewhere in between. Tell us what you're planning and we'll build the Greek experience around it.
START PLANNING →