Olympic Meats

At this new Greek taverna and take-away joint, chef Timothy Cassimatis is honouring his heritage by doing everything from scratch: the sausages, the sourdough pita, the yoghurt sauce – even preparing the meat for the grill is a three-day affair. Along with the pitogyros, there’s a selection of light mezze dishes such as fava bean dip with wild mushrooms or spanakopita.