Slow food for a fast world

When cooking vegetarian dishes, Greek food may not be the first thing that comes to mind. Yet, did you know that ancient Greek cuisine was predominantly vegan?

True to the Mediterranean diet, traditional Greek cuisine offers a wealth of naturally vegan and vegetarian dishes; think ‘Spanakopita’ a flaky filo pie filled with spinach and ‘Aubergine imam’ with its smooth, sultry aubergines and tomato sauce to seasonal vegetables baked in lashings of extra virgin olive oil, giant baked beans and chickpea stews, there’s something to cater for all tastes.

We love this vegan take on the classic Greek dish Moussaka by Sara @shisodelicious Sara’s recipe was handed down by her Bulgarian Grandpa and we’re touched that she’s shared it with us.

The recipe for this comforting family dish features our heirloom pressed tomatoes, olives and extra virgin olive oil and is perfect for vegans and non-vegans alike! You can find Sara's recipe in the link below

Just when you thought you couldn’t love sundried tomatoes any more, along comes Datterini to change your salad days forever. So called because they’re sweet and small like dates, Datterini’s versatility makes them a cook’s best friend as they’re delicious scattered in a salad, stirred through pasta, or blitzed into a light summer sauce. Vine-ripened to help preserve nutrients and harvested by hand, these little pops of flavour will be your new pantry go-to.

Odysea honey is produced in the village of Ilias in central Greece by artisan bee-keeper Alexandros Gousiaris. Alexandros lovingly tends his bees ensuring they are protected in winter and moved to the Greek mountains or islands in the summer where herbs, wild flowers & conifers grow in abundance.

'Bees help rooted plants on their journey, plants nourish the bees and so the pollination cycle continues.
We will always work with the utmost admiration of our bees and their sweet honey' Alexandros