Welcome to the story! My name is Andrew and I live here on the small Greek island of Paxos, working as a private chef. Some time in 2015 after years of early morning commutes, uninspiring career choices and very little free time, I made the decision to swap the tube lines of London for the donkey tracks of Paxos on a permanent basis!

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It was when I met my partner Fotini in 2017 that I began to understand from her family the importance of food and how central it is to life in Greece. Over time her grandparents shared their knowledge around the production of food on the island and I began to better appreciate the importance of seasonality and the significance of local ingredients. I helped the family collect olives, make wine, and spent evenings picking whitebait from their fishing nets; in return they shared their dinner table and their home.

In the spring of 2018 Fotini and  I decided to set up a small catering business offering home cooked food prepared on site at people’s villas. The food itself drew inspiration from our surroundings, offering modern alternatives to the familiarity of traditional taverna dining while still harnessing local ingredients at their core. Dishes like the black garlic lamb with broad beans and artichokes picked from Fotini’s land on neighbouring Antipaxos and our lemon tart and rosemary ice cream in which everything but the sugar and flour came straight from our gardens are just two examples of our approach. We would chat to guests over dinner, sharing our stories of Paxos winters and our future plans and in the process made good friends.

Today we continue with the business, taking ideas from our surroundings and experiences and connecting with new and returning guests alike. Now in the winter we have an opportunity to prepare and plan, but also in writing this to share some of our favourite recipes and the stories that have inspired them. We hope you enjoy them!