Blog

Lunch is served! If there is one thing I love about Cretan cooking, it’s that nothing needs to be too complicated. The best dishes are often made from whatever is growing in the garden, picked up at the market, or hiding in the kitchen. This Cretan salad is a perfect example. It’s somewhere between a salad and a proper meal: creamy potatoes, juicy tomatoes, crunchy cucumber, salty olives and capers, with hard-boiled eggs for a little extra substance. Add some feta or mizithra

Lunch time!! By August, nobody in Greece wants to stand near a stove. The markets are overflowing with courgettes and watermelon, the heat makes its own argument, and dinner should really just be a matter of slicing things onto a platter. These are two of my favourite no-cook salads for this time of year. One is crisp, light, and packed with ribbons of courgette. The other is sweet, salty, and refreshing, thanks to juicy watermelon and creamy feta. They're perfect for lazy lu

Ever a source of inspiration for us and our retreats, and yet surprisingly simple and intuitive, the Blue Zone principles are a way of moving through the day that Greece has practised for generations, long before anyone put a label on it. This summer, we're borrowing five of those everyday habits - nothing complicated, and nothing you need to buy. Just some inspiration for a slower, saltier, more sun-drenched way to live for the next couple of months. 1. Put the stove