New Takeaway Delivery Menu
Due to the current situation with Coronavirus and to ensure that we can continue trading and customers can enjoy Yiayias food we can announce that:
We are now offering FREE CONTACTLESS delivery to the local community of delicious Yiayias food.
Card only payments are requested to comply with social distancing, payments can be taken by phone (01252 716395).
Free delivery applies within a 3-mile radius of us (GU10 3PH) - with a minimum order value of £20.
We are minimising our points of contact – we will be leaving deliveries on your doorstep.
We wish to support the elderly with no minimal order value and additional support as required (please do contact us)
We are offering a 25% discount to any NHS, medical or emergency services workers.
We are planning ahead to ensure that if we unfortunately see trade reduce, which may otherwise lead to an increase in food wastage, our food does not go to waste and instead goes to those that need it most including those who find themselves homeless.
DOWNLOAD OUR NEW TAKEAWAY DELIVERY MENU HERE
With twenty Grandchildren, Yiaya Christalla (Yiayia is Greek for Grandma) inspired cousins Paul and Will to create their own kitchen. Fuelled by family love and a passion for good food, this is the Yiayias story.
Overlooking the sea, deep in the fiery fields of Famagusta, every childhood summer was spent at Yiayia’s house, the meeting point for our extended family. Each day started by firing up, filling to the brim and then sealing Yiayia’s homemade clay oven. We’d then spend our days exploring the island running amongst vines and caves to return home in the evening to a family feast.
A hastily assembled, long ramshackle table shaded by ancient olive branches and grape vines, would be covered with bowls full of Yiayia’s secret recipes. From Sheftalia (Cypriot sausage), Moussaka and Yemesita (stuffed peppers), to homemade Haloumi and freshly caught octopus, every evening Yiayia would serve a hearty feast.
While various meats would turn on the traditional Souvla (grill), the table would quickly fill with authentic Meze dishes. Yiayia’s handcrafted clay oven turned out steaming pitta that sponged her special dips fashioned from fresh ingredients – amongst them, Houmous, Taramasalata and best of all Aubergine Melizano.
As the sun set, Keo beer and Zivania would flow. The sound of Grandpapa’s violin would carry across the hills as Yiayia served sticky Baclavas, Galbrama Semolina Cake and her renowned rose flavoured ice cream.
The climate, culture, local ingredients, and love for family and food were the embodiment of Yiayia’s kitchen. Today, with pride, our own Kitchen strives to offer you a sense of the same.
We hope you enjoy.
Paul and Will.
