I strongly believe in using meats that have been raised in a sustainable and ethical manner throughout their life. I am proud to list award-winning butchers Aubrey Allen as my meat supplier.
My lamb is sourced from Cornish and Devonshire farms, where they roam free in the herb rich countryside, surrounded by the warm and gentle climate.
My pork is free-range, naturally-reared Blythburgh by award winning farmer Jimmy Butler in Suffolk. They are raised in a carefree environment in big open spaces by the seaside, and are raised for longer than average in order to intensify their succulence and flavour.
My free-range chicken is naturally-reared Cotswold White Chicken, cared for by farmer Robert Caldecott who makes sure the chickens live a longer than average life in a stress-free home.
My sausage is wild boar, pork and leek. The wild boar are free-range and are reared in an ideal and unique surrounding on Mount Olympus, Greece, by the Fotiadis family.
I am also very proud to list a selection of unpasteurized craft beer made by award-winning Greek microbreweries Septem, Marea & Voreia, coupled with beer from the innovative neighbouring brewery Fourpure .
My carefully selected wine selection lists unique Greek grape varieties, some of them ancient, from all over Greece.
Come and enjoy my authentic Greek food and drink!