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Our storyA family kitchen from Athens, a charcoal grill from Wiltshire, and a stubborn refusal to make Greek food polite.
Our grandmother cooked for eleven people every Sunday in a flat below the Acropolis. Nothing was plated. Everything landed in the middle, and the argument over the last piece of lamb was part of the meal.
When we opened on New Road we kept that shape exactly. The menu is short because it is the food we actually cook. The lamb still goes in at two in the afternoon. The feta still arrives in blocks, not crumbs. And the pita is still warmed to order, because cold pita is a small betrayal.
What changed is the room: black marble, brass, fluted columns and a gold meander running the length of the wall — Athens at night rather than Athens at noon.
No gas on the grill line. Souvlaki, chops and fillet go over real coals, which is slower, hotter and the whole point.
Extra virgin from the Peloponnese, barrel feta, Kalamata olives. The few things we refuse to substitute.
Kleftiko needs six hours. Moussaka needs to rest. If a dish is not ready, it does not leave the pass.
Plates arrive as they are ready and are meant to be shared. We will happily bring more pita. We always bring more pita.
We have never grown quickly, and that has been deliberate. One room, one grill, one family.
We started as a takeaway grill, open five nights, cooking souvlaki for people walking home from the station.
A proper charcoal grill goes in, and kleftiko joins the menu — the dish that still takes the longest and sells out the fastest.
Fifty covers on New Road. Black marble, brass sconces and the gold meander that gave the whole place its face.
Collection and delivery across Chippenham, and a dining room that is fully booked most Saturdays. Book early.
“You cannot hurry a fire and you cannot hurry a lamb. Everything else is just seasoning.”
Yiannis · Head Chef
Fifty covers, low light and a long table for eight at the back. Click any image to open it.
