Journal » Greek food
We found the most beautiful pub in London and we are throwing a Greek food and wine celebration.
The recently renovated pub is stunning, so the atmosphere of the venue is a tick.
And then there are our products (food, wine- tick) in a menu that we and chef Finlay Logans have been working on for a while and we are sure it will be executed with virtuosity and a twist, paired with a wine selection curated by us (tick).
You can book for the event directly here:
For the 3rd year The Greek Larder organises a celebration of Greek wine and food, where we get together at West Handyside Canopy in Kings Cross, taste and discuss wines and understand everything from origins, indigenous grapes and their characteristics, terroir and the stories behind each winery.
All the above are happening in a jubilant atmosphere with Greek food, music and dance in the background!
So, if you are the curious, the professional, the discerning or just the casual visitor who enjoys being close to Greek wine, this festival is for you.
To celebrate London Food Month, we have partnered with some of capital’s finest foodies for a one-off supper club at Maltby Street Market.
Scully at Nopi x Maltby&Greek x Farmdrop
Under the Arches Supper Club
On 1st June the timber merchants will leave the yard and guests will be seated under the beautiful arches of Maltby Street Market. One of London’s top chefs, Ramael Scully (Head Chef at Nopi), will be working with some of Farmdrop’s finest local-to-London produce, creating dishes with big flavours and mind-blowing technique. Maltby&Greek will be pairing Scully’s menu with an exclusive selection of artisan Greek wines from indigenous and international varieties, grown under the Mediterranean sun in Santorini, Crete and other places across Greece.
Chef Ramael Scully is an expert in composition, renowned for pulling together complex ingredients in a thoughtful way, and with big flavours. The menu will be a celebration of British spring-time staples (asparagus, mackerel, lamb, wild garlic and elderflower) but with some of Scully’s favourite ingredients like miso, mint, and tamarind. Guests can expect some food theatre with lots of fermenting, dehydrating, smoking, and powdering.
Supper Club Menu
Greek wine bar on site, curated by Maltby & Greek
Sparkling wine and saffron syrup
Toast by the hosts with Greek Tsipouro
Baretilt Asparagus/Grow-Up Sunflower Seeds/Mint/Stellacello
Torched Line Caught Mackerel/Turnips/Nettle & Lemon Puree
Pasture Fed Lamb Cutlets/Peas/Miso/Gooseberries
Kent Strawberries/Elderflower/Myzithra/Grains of Paradise (Paired with Masticha liquor from Chios Island)
Tickets cost £50 per person for the four courses, plus an aperitif, and digestif. You can book tickets for this event by registering your interest either on Eventbrite, or by emailing firstname.lastname@example.org.
We look forward to seeing you!
Yes we came into an important conclusion: Fava is one of our favourite dishes.
Some of us Matbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.
So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.
It was super easy and it was the perfect lunch break for busy people like us:
Ingredients for fava:
1.2lt cold water
100gr shallots, (peeled and left whole)
2 clove of garlic (peeled and left whole)
3 bay leaves
300ml extra virgin olive oil
75ml lemon juice
10gr Sea salt
A good sprinkle of thyme
Fava are dried yellow split peas, when boiled melt in a creamy puree.
Rinse the fava beans, then put into a large casserole & cover with the water. Bring to boil, add the onions, garlic, salt & bay leaves & simmer, partly covered for about 40 minutes. Keep skimming during cooking time. Remove the lid & simmer while stirring from time to time until all water has been absorbed & it starts glooping on the surface.
Do not remove the shallots & garlic but remove the bay leaves. Put the Fava into a liquidiser in batches with the olive oil and lemon juice.
Process until you have a very light, smooth, pale mixture.
Add the toppings.
Eat. Accompany it with tsikoudia.