WHAT ARE WE
EATING?

The flavours of Greece and Jamaica pushed into multi-course territory. Acidity, smoke, spice, sweetness, savoury depth and texture are treated with the same precision as the plating.

Familiar ingredients appear in less familiar forms, creating a tasting experience that still feels rooted in both cultures.

Proper Mediterranean flavours, generous portions and a broad look at Greek cooking without requiring anyone to find their passport.

Fresh produce, seafood and fish take centre stage, backed by excellent British ingredients and the straightforward flavours Greek cooking does best.

The favourites are here — but they aren't the whole story. Alongside jerk, oxtail and ackee you'll find lesser-seen Jamaican dishes, nostalgic bakes and plenty of slow-cooked flavour.

Fresh herbs, warm spices and family recipes meet a little Greek Tings modernity. Scotch bonnet levels remain negotiable.

A trip around Italy through fresh pasta, risotto, seafood, slow-cooked meats, homemade breads and proper desserts.

The philosophy is simple: do less to better ingredients, and do it properly.

British ingredients doing what they do best: seafood, roast meats, seasonal vegetables, proper breads and comfort-led desserts.

Familiar without being predictable, with the occasional Greek Tings interruption.

For evenings that want to move beyond relaxed dining without becoming a full tasting-menu affair.

Seasonal fish, vegetables, lamb, game and poultry meet restaurant technique, refined presentation and carefully balanced flavours.

The more elaborate end of Greek Tings. Multiple courses, premium seasonal produce, refined vegetarian choices and a greater emphasis on technique and presentation.

Built for occasions where dinner itself is part of the entertainment.

Somewhere between relaxed dining and fine dining: classical foundations, lighter sauces, contemporary pairings and influences travelling quietly across Europe.

Elegant without becoming stiff.

A menu led by what the boats and our suppliers can genuinely provide at their best.

Cornish, Devon and Scottish fish and seafood arrive fresh, are prepared by us, and become the centre of a changing seasonal menu.

Hot, cold, sweet and savoury: homemade pancakes and waffles, eggs in many forms, British bacon, salads, fruit and plenty of options for different dietary requirements.

Add coffee, juices, smoothies, milkshakes — or wine if it's that sort of brunch.

Freshly baked scones, handmade pastries, delicate sandwiches and seasonal flavours.

Pair it traditionally with British teas, or make things rather more celebratory with sparkling wine or rosé.

A polished version of the meal that needs very little introduction: seasonal starters, roast beef, chicken, pork or lamb, vegetarian alternatives and all the right sides.

Sticky toffee pudding, crumble and Eton mess keep things firmly in Sunday territory.

Cinema food after it's been given a Greek Tings kitchen and told to behave itself.

Loaded nachos, homemade popcorn, sliders, souvlaki, pizza, waffles, pancakes, ice cream and milkshakes — with cocktails, mocktails or wine available for the grown-ups.

Familiar favourites prepared properly, alongside balanced alternatives that still remember children generally expect their food to taste nice.

Proper festive cooking: baked cheeses, Wellingtons, roast meats, winter vegetables, potatoes and all the trimmings that people would notice immediately if you forgot.

Follow with Christmas pudding, sticky toffee, trifles and crumbles — and ask about the Winter Wonders drinks list.

Vegetables take centre stage rather than simply replacing something that used to be meat.

British seasonality meets Mediterranean warmth, herbs, gentle spice and straightforward cooking designed around flavour first.