Greek Feast at The Cleveland Arms | Saturday 21st October

We found the most beautiful pub in London and we are throwing a Greek food and wine celebration.

This Saturday, 21st of October we are teaming up with Cleveland Arms in Paddington for a Greek feast, as the first of a series of events at the pub.
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).
Here is the menu:
It starts at 7:30 and is £35 for a three course meal.
You can book for the event directly here:
Hope to see you all there!

London Greek Wine Festival 2017 is upon us | 13th & 14th October

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.


Autumn Calling Trade Wine Events.

We are just back from summer break (looking at the loaded grey sky, we are not quite sure why..) but trying to make things easier and landing to reality smoother, here is our plan: we decided to participate in the (subjectively) most exiting trade wine events in town.

The Dirty Dozen | 19th September


We are thrilled to be part of the Dirty Dozen, an annual tasting that has made a name for itself as one of the most important trade tastings of the year.
It is a collective of the twelve most exciting independent wine importers in the UK.
The mission is to source authentic wines made by winemakers who have a genuine passion for their product.
The Dirty Dozen specialise in the small, the quirky, the authentic, the personal, but never forget that above all, the wines need to be great quality. 


Out The Box | 3rd October

Some of the UK’s most dynamic and exciting wine importers are teaming up once again for the Out The Box tasting.

Taking place in Clerkenwell on 3rd October, Out The Box 2017 brings together wines from like-minded importers who are all keen to showcase the amazing wines they’ve discovered over the past 12 months, plus classics from their portfolios.

These are wines made by small producers who understand and care for their environment; each and every one willing to push the boundaries to produce interesting, eye-opening wines.

This years tasting will be bigger and more extensive than ever, featuring a dynamic line up of:
Maltby&Greek, The Knotted Vine, Red Squirrel Wine, Swig, Modal Wines, Basket Press Wines & Nektar Wines.
Each importer can show up to 40 wines, and there are around 200 wines expected in total, including 40+ new discoveries.
“The extensive number of wines from each importer, the quantity of new producers and the shared philosophy on minimal intervention winemaking are really the main features of Out The Box,” says OTB founder David Knott.




London Food Month: Under the Arches Supper Club

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.

The Maltby Arch where guests will be seated for the supper club. (Credit LASSCO Ropewalk & Styling: Lucy Franks)

The Maltby Arch where guests will be seated for the evening. (Credit LASSCO Ropewalk & Styling: Lucy Franks)


The Food 

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.

Dishes from Chef Ramael Scully at Nopi

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)

Booking details

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

We look forward to seeing you!

Your hosts from L to R: Ben Pugh (Founder at Farmdrop), Elli-Anna and Stef (Maltby & Greek), Ramael Scully (Head Chef at Nopi).




Fava by The Greek Larder

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:
500gr 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

 and ingredients for the topping:
cherry tomatoes
feta cheese
a sprinkle of extra virgin olive oil
oregano or 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.