Elpiniki (Gourmet Goat)
What they say
“Nadia was born and lived the majority of her life in rural Cyprus. Her village background has influenced our ethos: delicious and sustainable eating with respect for the environment. In relation to meat, we only use byproducts of the British dairy industry, so free-range kid goat and rose veal and underused meat such as mutton that is free-range and organic. We work directly with farmers to ensure our meat meets our exact standards. We have minimal waste, all of our packaging is compostable, we use eco-friendly products for cleaning, and we have a three-star rating from the SRA for all of our efforts on sustainability, which includes environmental impact.”
Signature Dishes
Baharat-spiced and pomegranate molasses slow-roasted rose veal; kid goat kofta; and North London handmade mature halloumi.
What we say
A small stall at the back of Borough Market where long queues snake around the block as local workers slaver for their lunchtime fix of dairy-industry byproduct slapped into hot flatbread. Generally three young women working the place: one on the grill, one on salads, and one telling people, “Sorry, no, we don’t sell water in single-use disposable bottles anymore, instead we sell our own reusable bottles for two pounds, which you can fill up at that fountain over there“. Carb-dodgers can skip the bread if they like and get their unforgettable kid goat kofta and slaw served in a biodegradable bowl.
What
Cypriot dishes using sustainable British ingredients
Who
When
Address
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Price guide
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