Peckham Bazaar's Asparagus & Anchovy Salad

"Greek food is more than simply a trip to the supermarket.

It’s a series of small rituals involving the bottle of olive oil from your uncle’s grove, fresh cheese that your mother would have brought last week whilst taking away the one brought a fortnight ago which she would then turn into little fritters she would gleefully bring round on her next visit whilst castigating your wasteful ways.

It’s harvesting wild asparagus for such a brief period of time that it barely lasts a full lunar cycle. You must never take all you find for there is always someone else coming after you who shouldn’t go empty-handed.

It’s your clumsy attempt at making your own marinated anchovies long forgotten in a jar topped with olive oil. Self-sufficiency would have to wait-said your wife after trying them, causing your ears to turn red like crimson sails ready for battle.

And finally the trip to the supermarket for some potatoes and eggs if you truly messed up and missed your beloved weekly “laiki”, the farmers market which, to my heretical Albanian mind, has come to replace in both affection and devotion of many modern Greeks, the Sunday mass.

Or if you live in London, you could go to Spa Terminus market and let the Maltby&Greek team enact the various parts like true pros."


The amounts below serve six persons or three hungry Greeks

1 kg new potatoes or Jersey Royals
1 head of garlic
1 tbsp butter
4 tbsp extra-virgin olive oil
1 bunch English Asparagus
6 fresh eggs at room temperature
1 jar Trikalinos marinated anchovies
1 banana shallot
Freshly ground pepper
2 fresh lemons

Add all Maltby&Greek ingredients to your basket


Get a large pot with a tight fitting lid, add the butter, 2 tbsp of olive oil, 1 cup of water, a pinch of salt, 6 turns of the pepper mill and put over moderate heat till the butter has melted. Set aside.

Peel the garlic cloves, and peel the new potatoes cutting the larger ones in two to make them all even-sized.

Add the potatoes and garlic to the pot with the melted butter, place it over moderate heat and cover it with the lid. When the water is fully evaporated and the fat begins to sizzle, turn off the heat and leave the lid slightly ajar.

Bring another large pot with salted water to a rolling boil. Trim and snap the woody parts from the asparagus ends.

Prepare a dish of cold water to refresh the asparagus. Put the asparagus in the boiling water for 1 minute and a half, take out and refresh in cold water.

Drain. Let the water continue boiling and gently drop the eggs in and proceed to cook for 7 minutes exactly. Refresh the cold water and keep on stand-by. When the time is up, fish out the eggs and cool them in cold water. You should be able to peel them after a few minutes. I find that throwing them back in the water will help wash off any remaining egg shell.

Cut the asparagus diagonally, peel the shallot and, using a mandolin, slice into thin rounds.

In a large bowl mix together the warm potatoes and garlic, the asparagus, gently interlacing the salad with fillets of your drained anchovies. Season generously with fleur-de-sel, lemon juice and freshly ground pepper. Add the eggs, which should be still soft and runny, on top and drizzle the salad with the remaining olive oil.

Kali orexi 

-John Gionleka, Peckham Bazaar

Suggested wine pairings:

When matching wine with food we also have to think about the weight of the dish and the cooking method.

Asparagus on its own, with its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.

John's recipe creates a richness and roundness with the potatoes (which love quite high alcohol). The anchovies add pungency and boiled eggs demand fruit in abundance. A hearty meal with balanced richness, matches perfectly with full-bodied white wines.

Pick Aidani from Santorini if you like a bone dry style with a maritime aromatic profile.

If you like the roundness and fruit side of the dish go for Vidiano from Crete.

For a rosé try, Alpha Estate and Ousyra.

Avoid full-bodied red wines, with anchovies in particular.


Be part of our team!

Marketing Coordinator (London- Part time)

We are looking for a part time Marketing Coordinator who has 360 ° experience within the FΜCG industry, preferably in the food and drink sector. 

You will be working directly with the Directors to raise the profile of the company and increase awareness of our products and drive sales. 

The role will involve creating the marketing and communications plan; undertaking market research and analysis; developing product strategies and campaigns; managing and attending promotional and industry events; managing all digital marketing including website and social media channels; managing digital sales and creating and maintaining all product and marketing collateral.

 If you want to be part of a young, dynamic and driven start-up business, working within a small but dedicated (and fun!) team, become immersed in London’s exciting food and drink scene and market exceptional  products sourced from across Greece, then we want to hear from you.

Key responsibilities include: 

  • Develop the marketing and communications plan, program and budget monitoring and reporting.
  • Undertake market research on new Greek products and comparables in the UK.
  • Create product strategies and implement 360° campaigns
  • Digital marketing:
    Managing the redesign of the website and coordination with web designer, photographer, copy writer and product producers.
    Managing and maintaining the website including updating existing product information (vintages, new pricing, stock etc.), uploading new product information and generating content (news, events, people etc.) for the website including sourcing images.
    Social media:
    Creating the social media strategy across all channels.
    Generating content for each individual channel based on the agreed strategy and guidelines including sourcing/taking photos, creating copy and posting regularly.
    Monitor the performance of all social media channels and the website.
  • Promotional events:
    Trade events - plan, coordination and promote all industry events including communicating and coordinating with the producers.
    In-house events – plan, coordinate and promote all M&G events including coordination with chefs and someliers.
    Networking - attendance networking events representing the company.
  • Marketing collateral:
    Manage and maintain existing marketing collateral and coordination with designers/ printers and product suppliers to producing new marketing material as required.
    Organise and manage concept and product photo shoots.
  • Digital sales - identify and coordinate with sources, influencers and further platforms for online sales
  • After sales service - planning and implementation of surveys, questionnaires, client referral and retention programs.


    • Degree in marketing or related field.
    • 2+ years proven equivalent work experience preferably in the FMCG industry.
    • Excellent English written and verbal communication skills.
    • Very good MS Office skills.


    • Experience with Mailchimp and Shopify or equivalent platforms.
    • Familiarity with food and wine industry.
    • Familiarity with Greek produce.
    • Understanding of the Greek language.

    If you would like to apply for the position, please send your CV and covering letter to:
    Maltby&Greek is an equal opportunities employer.

    Maltby&Greek is the UK’s leading supplier and distributor of premium Greek produce, sourcing the finest quality food products, wines, spirits and beers from across Greece and working directly with a network of small artisan producers. 

     Maltby&Greek started back in 2012 as part of Maltby St Market in Bermondsey, with the aim of supplying the best produce from across Greece sourced directly from small producers.  Today, we are proud to be part of Spa Terminus and our ever-expanding range of regional and seasonal Greek produce is available in both wholesale and retail across UK.


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