July 13th - September 3rd 2017

 

 

Yiro is all about Greek Roots, World Flavours. Our food is created with high quality, specially sourced ingredients, and is based on original recipes that are unique in their combination of global cuisines.

But how did we get here? Well, my name’s Billy and I come from a Greek family. Sadly my mother, who was the biggest link to my Greek heritage, passed away in 2011. Conscious not to lose this part of my identity (as well as conscious of my love of Greek food), I started Yiro.

I began by developing a set of dishes that were Greek at their heart, but with a modern twist that made them ideal as food on the go. We started trading at various London markets and business was going well. However, soon enough my love of Asian flavours intervened and I began experimenting with fusion food, mixing my original Greek recipes with Japanese and Korean flavours. Believe me, it works!

As our customer base grew, so did our team, and we began catering at special events as well as gaining permanent spots on the likes of Charing Cross, Kingston’s ancient market and Lower Marsh lane.

Over the years I have remained passionate about experimenting with our food to create delicious and memorable meals for a wide range of customers. This constant ambition to do more is what drives our business, and as our recipes continue to evolve it only seems right to embrace what we have become. So we may have Greek roots, but we’re all about world flavours.

For 2017 five pence from every sale will be going to a cancer charity of our choice. Without their tireless work, many families would be lost in a time when consistency and kindness are needed most.

Over and out, Yiro.

 

June 29th - July 9th 2017

Warisan

‘Warisan’ in the Malay language means ‘heritage’.

 

Warian is the brainchild of two good friends. Nina & Simon, both of mixed Malaysian, British & Irish parentage, Warisan is a new way to enjoy traditional Malay cuisine.

Malaysia is world renowned for its historic melting pot of cuisines, infusing seasonal ingredients with flavours from the surrounding countries of Indonesia, China, India and Thailand. Warisan adds a fresh twist to this theme by adding seasonal British ingredients to traditional Malaysian dishes.

 

Nina  & Simon:

Born in Malaysia and now living in London, we’ve both found it difficult to find the real taste of home in this city. That’s why we’ve decided to combine our knowledge and recipes to bring you a mouth-watering menu featuring some of Malaysia’s best heritage dishes.

 

We are now proud to introduce Warisan – a way for us to share our love of authentic South East Asian Food.

 

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May & June 2017

The White Asparagus 

This May and June, The White Asparagus invites you to an exploration of the diverse cuisine of Germany in their newest residency at Islington’s favourite gastro-hub, the Cuckoo N1.

Led by Head Chef Sebastian Delamothe, The White Asparagus celebrates the short but starring role of its eponymous ingredient in Germany’s rich and subtle cuisine. For just a few weeks every spring, Delamothe’s second-generation, family-owned farm ‘Neu Wendorf’ in Mecklenburg Vorpommern floods the region with this refined cousin to our own native green breed.

The White Asparagus’ residency is perfectly timed to correspond with this season and Delamothe’s menu demonstrates a reverence for the freshest ingredients. The starring ingredient, Delamothe’s white asparagus, will arrive on guest’s tables couriered directly from the farm. The menu, which ranges from small to large plates, will include Neu Wendorf Pate, with homemade pickles; Pan fried Stonebass with curry butter; morel and mushroom ragout and onglet with nettle sauce. House specials will include Grandma Inge’s White Asparagus Soup; Bratkartoffeln [buttery potatoes fried with onions], as well as Delamothe’s take on the classic, White Asparagus with Hollandaise.

 

After three years traversing the world in superyacht kitchens and Michelin starred establishments such as La Vie [3*], Sebastian Delamothe has now returned to London with both feet and much imagination planted firmly on dry land. Delamothe’s fascination with foraged ingredients, many locally picked on London’s own Hampstead Heath, comes hand in hand with a passion for pickling and preserving; expect to see elements of these in daily changing specials. With 8 sold out Supper Clubs already in 2017, Delamothe highly anticipated The White Asparagus residency will not disappoint.

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