Stillington Mill

The Cardamom and Dill Greek Island Mezze Pop-up at Stillingon Mill

We are delighted to announce a Cardamom and Dill Greek island mezze pop-up at the sublimely beautiful Stillington Mill on Friday 6th August **SOLD OUT**

My menu is inspired by a sultry evening in Gáïos on the verdant island of Paxos which lies just off the coast of Corfu, the smallest of several tiny olive-covered land masses that quietly sit within the Ionian Sea. Here I present you with a taste of an absolute feast I enjoyed whilst sitting in the secluded harbour watching the fishing boats quietly glide across the ocean.

With individual tables set amongst quiet mill ponds, a woodland glade, orchards and a fire pit, this exclusive event is destined to become a summer evening to remember and I am very excited to be a part of it.


Elena’s Greek spanakopita featuring baby spinach leaves, peppery rocket, barrel-aged feta, Cypriot anari cheese, mint, dill, lemon zest and freshly grated nutmeg all encased in crispy filo pastry served with a refreshing Greek island tzatziki with garlic, lashings of fresh dill and mint (contains eggs, dairy, gluten)

Sumptuous plum tomatoes slowly roasted with wild oregano and Greek smoked sea salt flakes 

Kiki’s favourite gigantes plaki, Greek white beans with cherry tomatoes, wild oregano, dill and mint

Dimitri’s classic village salad with nutty bulgar wheat, juicy plum tomatoes, cool cucumber, red Romano peppers, salty capers and Kalamata olives (contains gluten)

Zingy whipped feta with lemon zest, fresh oregano leaves and Aleppo pepper (contains dairy)

Paul will be on the BBQ creating his juicy grilled halloumi kebabs with thyme and lemon (contains dairy)

Unfortunately, due to the numbers involved for this event, we are not able to cater for individual dietary requirements

The cost is £40 per person including a welcome drink and Arabic flatbread (additional drinks will be available to buy throughout the evening). To book, please click this link to go directly to the bookings site which is managed by the Stillington Mill team.