Greek Cypriana | 31 July 2027

Greek Cypriot cooking has come out of the rural villages of Cyprus and moved into mainstream cuisine. If you've never had Cypriot food outside of Cyprus then this class promises to be a Mediterranean game-changer!

You'll learn how to prepare authentic and delicious Greek-Cypriot dishes on all the pieces of fire-kit. You'll practice techniques, such as reverse-searing, pulling meat and how to control live fire and smoke for dishes such as Souvlaki and Kleftiko plus create dishes you never thought could be cooked on a BBQ!

Along with the meat and veggies, you'll create authentic sides to give you all the flavours that transport you back to that amazing holiday. And if you haven't been to Cyprus, this class will make you want to book that trip!

What's included:

• Arrival breakfast.

• Hot and cold drinks, including beer and wine for refreshment during the day.

• Goodie bag with rub samples, recipe cards and more.

• Rubs, sauces, Norfolk Charcoal, Traeger pellets, available to purchase in the Shop.

• Free parking and WC on site.

• Max 12 people per class.

Sample menu *

• Souvlaki - spit-roasted pork and chicken, lemon, garlic, Greek oregano

• Kleftiko - low and slow lamb shoulder with potatoes

• DIY baby-back ribs with Carob glaze

• Baked fish with Kalamata olives

• Koupes - Cypriot street food snack; minced pork and bulgur wheat

• Tzatsiki - the real deal

• Village salad

• Flat breads

• Chocolate baklava

  *NB: This is a SAMPLE menu and can be subject to change

Meat Suppliers

Pork: high welfare, outdoor reared pork from Morley Farm, Holkham Estate - supplied by G W White Butchers, Aylsham, Norfolk

Lamb: third generation lamb farmer at Dole Farm, Hevingham, Norfolk - supplied by G W White Butchers, Aylsham, Norfolk

ALLERGY POLICY

Due to the size of our kitchen and the very real possibility of cross-contamination, we are not able to accept guests with any allergies. Further information can be read below or please email hello@theirishegg.com