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.


    A new Greek Wine tradition

    A new spirit of authenticity is emerging from Greece, as a next generation of winemakers return to forgotten terroirs and local grapes, to express powerful, progressive sentiments. We have chosen three young wines from our recent travels that express a new kind of tradition. In the UK for the first time, they are a taste of what is to come over the next few years.

    FOS premium Greek mastiha liqueur- a story and a cocktail

    The prime ingredient of FOS Mastiha derives from the resin of the Mastiha tree, also known as the crying tree.This rare tree is grown and cultivated exclusively on Chios island, unable to take root anywhere else in the world.

    Tinos wind, sea, sun and soil in a bottle.

    Jerome Charles Binda, the owner and winemaker of Domaine de Kalathas, tames Tinos' elements and shares insights on each one of his magnificent natural wines and pairs them with fresh myzithra, sea urchin shots, barbounia and lamp "paidakia" chops

    Dolmadakia (stuffed vine leaves) - Recipe and reflections

    Here is a totally back-to-roots recipe that we got inspired by those gorgeous organic Marianna's vine leaves (guess what, you can find them here).

    The recipe came from several sources such as internet, mum's phone advice and our in house M&G chef. And then, while cooking memories came in from yaya's kitchen such as wrap loosely, place tidily and circularly the dolmadakia in the pan, cover with a plate.
    While following the above recipe map step by step, I realised that preparing doladakia is a pleasantly slowing down activity that didn't allow checking phone/ M&G inbox but actually gave space to focus and mindfully chop/ smell/ wrap.
    And yes there were reflections on women spending most of their time wrapping in different types of  leaves rice, minced meat (husband's?) and their lives at the end, but some times it really doesn't hurt to slow down and just wrap- it is messy and it is fun. 

    Here is the recipe: 

    • 250g vine leaves
    • 2 bunch spring onions, finely chopped
    • 1 onions, grated
    • 250g short grain white rice
    • 1/2 bunch parsley, finely chopped
    • 1 bunch dill, finely choppe
    • 1/2 mint or basil, finely chopped
    • 1 cup extra virgin olive oil
    • 1 1/4cup boiling water
    • juice of 1 1/2 lemons 
    • zest of the lemons
    • salt, pepper

    We wash and drain the vine leaves.
    We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.

    We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and  remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.

    We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.

    We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

    We place the pot on the stove and add 1 13 cups boiling water, the lemon juice, and the remaining ½ cup of oil. We bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; we cook until the rice is tender and the leaves are very tender, about 40 minutes.

    We serve the dolmadakia with a topping of slices of lemon, capers, spring onions and dill , with pieces of smoked eel or with Greek strained yogurt.

    They look wonderful on a Sunday family table and paired beautifully with Mylonas Malagouzia.

    p.s. Many thanks to Miranda for saving the day and bringing in the onions..