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A generous Greek spread at home should feel like an unhurried afternoon in the Peloponnese, not a catering job. Here is how to build one in a British kitchen: what to buy, when to start, and which shortcuts are worth taking so you can actually sit down with your guests.
Ordering meze should feel like a conversation, not a maths test. Here’s how to build a Greek table with confidence — balancing hot and cold, dips and grilled things, and leaving room for one more plate.
Greek meze is no longer just a holiday memory or a restaurant novelty. In 2026, UK operators and home cooks are borrowing its rhythms — small plates, relaxed pacing and proper hospitality — to rethink the way we share a table. Here is what is changing, and how to bring the taverna feeling home.