The Greek Larder, an inspiring new Greek restaurant and food store by chef Theodore Kyriakou and fellow founder Panos Manuelides, opens this Friday in King’s Cross.
The Greek Larder will bring to London’s food scene Greek regional produce from unique food producers, exploring the rich culinary history and fabulous offerings of the Eastern Mediterranean basin. The new restaurant and food store will open seven days a week; novel and fresh in its approach with a distinctive menu that will capture the tastes, flavours and very essence of Greece and the Aegean.
Theodore‘s cooking favours traditional recipes and draws on the street food of Athens which influenced his youth and shaped his culinary creativity. Grilled fish and mussels; Octopus and fava; Stuffed vine leaves with smoked eel, and Pastourma with smoked pork and a Syros parsley sauce: complemented by a regional Meze offering, traditional favourites including souvlaki, filo pies and sweets such as Manouri mousse with orange blossom honey and pistachios.
Enjoy breakfast from 8am and morning coffees (robust Greek coffee a speciality), an all-day à la carte menu in the week and brunch at the weekends. The 80-100-seater restaurant comprises a good balance of table arrangement so that guests can enjoy dinner for two, as well as sharing tables and space for larger gatherings.
In the food store people will be able to taste and buy a wonderful selection of Greek foods sourced from independent, hitherto little-known, regional producers from Greece and its islands. Cheeses, specially cured Pastourma, charcuterie, olives, Cycladic honey, pulses, beans, traditional sweets and delicacies, to name a few. Drinks will include a unique house beer range and white wines from the fertile volcanic soils of Santorini.
The Greek Larder will form a key part of the new community in the architecturally inspiring ArtHouse site that defines the eastern edge of the King’s Cross development – bounded by York Way and overlooking the historic Regent’s Canal. It will be an impactful addition to the area’s increasingly sophisticated and vibrant food scene.
Theodore is best known as the co-founder of ‘Livebait’ (1995) and ‘The Real Greek’ (1999). The latter won the Time Out Best New Restaurant Award in 2000. He has co-written with Charles Campion ‘The Livebait Cookbook’, ‘Real Greek Food’ and ‘The Real Greek at Home’ and written ‘A Culinary Voyage Around The Greek Islands’.