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  <lastBuildDate>Sun, 08 Nov 2026 10:47:13 GMT</lastBuildDate>
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    <title>Your Kitchen, a Taverna: How to Host a Greek Meze Night Without the Meltdown</title>
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    <description>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.</description>
    <author>The Greek Meze</author>
    <category>Meze Culture</category>
    <pubDate>Sun, 08 Nov 2026 09:22:45 GMT</pubDate>
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    <title>The Cloudy Glass: A Beginner&#039;s Companion to Ouzo, Tsipouro and the Slow Greek Aperitif</title>
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    <description>Anise-scented spirits are the sound of a Greek afternoon starting, and they were built for food. This is a friendly way in for UK drinkers curious beyond wine: what ouzo and tsipouro actually are, how to serve them, and which plates make the glass sing.</description>
    <author>The Greek Meze</author>
    <category>Greek Wine &amp; Drinks</category>
    <pubDate>Sun, 08 Nov 2026 09:22:45 GMT</pubDate>
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    <title>Small Plates, No Fretting: A Friendly Guide to Ordering Greek Meze</title>
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    <description>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.</description>
    <author>The Greek Meze</author>
    <category>Meze Culture</category>
    <pubDate>Sun, 08 Nov 2026 05:26:39 GMT</pubDate>
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    <title>Beyond the Pine: Six Greek Wines That Love a Meze Table</title>
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    <description>Retsina is only the beginning. From zesty Assyrtiko to savoury Xinomavro, here are six Greek bottles to seek out in the UK — plus what to pile on the table alongside them.</description>
    <author>The Greek Meze</author>
    <category>Greek Wine &amp; Drinks</category>
    <pubDate>Sun, 08 Nov 2026 05:26:39 GMT</pubDate>
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    <title>The Taverna Effect: Why UK Sharing Menus Are Turning Greek in 2026</title>
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    <description>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.</description>
    <author>The Greek Meze</author>
    <category>Meze Culture</category>
    <pubDate>Sun, 08 Nov 2026 01:25:53 GMT</pubDate>
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    <title>A Tenner, Four Friends: The Greek Meze Spread That Proves Sharing Can Be Cheap</title>
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    <description>Can four people eat a proper Greek meze spread for around £10? Yes — with a smart supermarket basket, a hot oven and a little taverna-style thinking. This is the practical, warm-hearted guide to feeding friends without blowing the budget.</description>
    <author>The Greek Meze</author>
    <category>Seasonal Meze</category>
    <pubDate>Sun, 08 Nov 2026 01:25:53 GMT</pubDate>
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    <title>The Other Greeks: A Cheese Board Tour Beyond Feta</title>
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    <description>Feta gets the fame, but Greece has a whole cabinet of cheeses that deserve a place on a British board. Here is how to find, substitute and serve graviera, kasseri, manouri and mizithra.</description>
    <author>The Greek Meze</author>
    <category>Cheese &amp; Ingredients</category>
    <pubDate>Sat, 07 Nov 2026 21:30:03 GMT</pubDate>
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    <title>Small Plates, Long Evenings: A Greek Winter Meze for British Tables</title>
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    <description>When the clocks go back and the kitchen window turns black by five, a Greek meze table makes more sense than ever. Here are twelve warming small plates, built with British ingredients and Greek staples, plus a practical plan for sharing them.</description>
    <author>The Greek Meze</author>
    <category>Seasonal Meze</category>
    <pubDate>Sat, 07 Nov 2026 21:30:03 GMT</pubDate>
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