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Monday 8:30am - 6pm Tuesday 8:30am - 6pm Wednesday 8:30am - 6pm Thursday 8:30am - 6pm Friday 8:30am - 6pm Saturday 8:30am - 2:30pm

Maltby&Greek, Arch 17, Lucey Way, Bermondsey, London (2025)

02/08/2025

Greek taverna, Naxos

Tradizionale Caffè Ristorante Galanis Το Σπιτικό Γαλακτομπούρεκο

🇬🇷 #ναξος

24/05/2025

A huge thank you to the wonderful producers who hosted us so generously, we love what you do. And big ❤ to THE BEST crew.

winerymelitzani1918

15/05/2025

Thanks to everyone who came to the Spa Terminus Open Day for a taste of what we do! If you missed it, our shop is open every Saturday from 9am to 2pm for both retail and wholesale. Come by and pick up something delicious!🍷🧀⁠
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maltbyandgreek.com⁠
Spa Terminus, Bermondsey⁠
Arch 17, Apollo Business Park, Lucey Way, London SE16 4ET

27/04/2025

Fresh vine leaves

08/03/2025

Celebrating International Women’s Day with six ground-breaking Greek winemakers 💜🍷 ⁠
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🌿 Anne Kokotos – ⁠
🍇 Annette Karanika – ⁠
🍷 Katerina Bosinakis – ⁠
🍇 Maria Tamiolaki – ⁠
🌿 Sosanna Katsikosta – ⁠
🍷 Theodora Rouvali – ⁠
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27/01/2025

A huge thank you to all our producers and all those who attended our Portfolio Tasting last week, by all accounts the best yet!

Thank you to for shining a light on rare island varieties in back to back masterclasses!

And congratulations to the winners of our blind tasting competition, it certainly rattled some nerves but hopefully it was fun and intriguing too:

1st place, a wine trip to Greece
2nd place, a mixed case of 12 .nuttall
Joint 3rd, a mixed case of 6

Stay tuned for more

13/01/2025

We are excited to introduce our first winery from Cyrpus! , run by Marcos and Marleen Zambartas, are at the heart of the Cypriot winemaking revival that is embracing indigenous varieties, high-altitude terroirs, and ungrafted old vineyards. Cyprus has a long and interesting winemaking history (read more below) and produces top-class wines from both indigenous and international varieties, which have been grown there for decades. This history is entirely captured in the story and wines of Zambartas.

Cyprus is the easternmost Mediterranean island and has a winemaking history that spans millennia. Its diverse landscapes, from coastal plains to mountainous vineyards, include Europe’s highest vineyards, situated over 1,000 metres above sea level. The climate is typically Mediterranean, with long, dry summers and mild winters, while high-altitude areas benefit from cooler temperatures and significant diurnal ranges, creating ideal conditions for quality winemaking. The dry climate is conducive to organic viticulture and Cyprus remains phylloxera-free, thus benefiting from own-rooted old vineyards.

What’s more, appellation rules prohibit irrigation, so all vineyards are dry-farmed. By the mid 20th century, Cyprus’s phylloxera-free vineyards and British influence made the island a leading producer of brandy and sherry, with many international varieties planted, including Shiraz, Mataro (Mourvèdre), Carignan, Chardonnay, and Palomino. In recent years, however, Cypriot winemakers have focused on rediscovering and championing indigenous varieties. These include the red Maratheftiko, with its deep fruit and herbal notes, and the white Xynisteri (tr. ‘the sour star’), which does well in the dry conditions and maintains its acidity, and Promara, valued for its elegance and aromatic complexity.

Zambartas Winery was founded by Akis Zambartas, one of the first French-trained oenologists in Cyprus, who for many years was winemaker at Keo. Crucially, Akis researched and recorded the indigenous varieties of Cyprus in the 1980s, preserving them for the future, and eventually leading to him setting-up his own winery in 2006 focusing on these indigenous varieties. The winemaker is now Akis's son Marcos, who studied and trained in Australia, and his Dutch-born wife Marleen. They manage 13ha of organically-cultivated vineyards at altitudes of 550m - 1,000m, including many old vineyards. Their wines reflect the quality and uniqueness of the local Cypriot varieties, from chalky, lemon-scented Xynisteri, to the warm, generous Maratheftiko.

13/12/2024

𝐍𝐞𝐰 𝐒𝐞𝐚𝐬𝐨𝐧 𝐄𝐚𝐫𝐥𝐲 𝐇𝐚𝐫𝐯𝐞𝐬𝐭 𝐎𝐥𝐢𝐯𝐞 𝐎𝐢𝐥 𝐢𝐬 𝐇𝐞𝐫𝐞!

A couple of weeks ago the rains arrived and the first harvest, slightly delayed this year, could begin. Rains are crucial to plump up the olives and bring them to ripeness before they can be collected and pressed into oil.

The first harvest, when the olives are still very green and only just approaching ripeness, yields much less oil but exceptional quality. Known as 'agoureleo' in Greek, Early Harvest Extra-Virgin Olive Oil is prized for its intense, fresh aroma and flavour that makes it a delight to use in the kitchen. Rich in antioxidants and polyphenols this year's oil has an acidity of just 0,26 (lower is better and to be classified as extra virgin it must be under 0,8).

After two years where drought has severely impacted the production of olive oil and its price across the Mediterranean, it thankfully looks like a good harvest this year.

Produced by 🙏

06/12/2024

Christmas is creeping ever closer...

Discover our hampers and other present ideas in our xmas shop: maltbyandgreek.com/christmas

And of course it's not a Greek Christmas without our beloved Melomakarona and Kourabie from Corné, perfect for gifting or just eating!

Kourabie are traditional Greek almond butter shortbread biscuits, delicately crumbly and rich in flavour, and dusted with a generous coating of icing sugar.

Melomakarona are soft honey and walnut biscuits that are syrupy on the inside and made using spices, orange juice, and Cognac.

01/11/2024

𝐖𝐡𝐲 𝐰𝐞 𝐥𝐨𝐯𝐞 𝐗𝐢𝐧𝐨𝐦𝐚𝐯𝐫𝐨
Xinomavro (ksee-NO-mav-ro), like the varieties it is usually compared to (Pinot Noir and Nebbiolo), is not a grape you appreciate but one you fall in love with. It breeds fanatics, both in drinkers and winemakers who devote their lives to discovering its many sides.
These are four wines that show the diversity and beauty of Xinomavro, in celebration of Xinomavro Day!

𝐃𝐨𝐦𝐚𝐢𝐧𝐞 𝐊𝐚𝐫𝐚𝐧𝐢𝐤𝐚 𝐄𝐱𝐭𝐫𝐚 𝐂𝐮𝐯é𝐞 𝐝𝐞 𝐑𝐞𝐬𝐞𝐫𝐯𝐞, 𝐒𝐩𝐚𝐫𝐤𝐥𝐢𝐧𝐠 𝐗𝐢𝐧𝐨𝐦𝐚𝐯𝐫𝐨
We love the Cuvée Speciale with its zesty aromas of wild strawberry cheesecake, but something really special is the Cuvée de Reserve. With extended lees ageing it develops complex aromas of smoke, truffle, nuts, and honey, while remaining fresh and subtle. On a par with Premier Cru Champagne.

𝐀𝐥𝐩𝐡𝐚 𝐄𝐬𝐭𝐚𝐭𝐞 '𝐇𝐞𝐝𝐠𝐞𝐡𝐨𝐠' 𝐑𝐨𝐬é 𝐗𝐢𝐧𝐨𝐦𝐚𝐯𝐫𝐨
Alpha Estate is on the high-altitude Amyndeon plateau, which combines with very sandy soils to create great concentration, preserve aromatics, and maintain acidity. The region is Greece's only rosé PDO and the wine shows off the floral and fruit side of Xinomavro with rose petals, strawberry, and raspberry offset by a hint of aniseed. Perfectly balanced with a long peppery finish.

𝐌𝐚𝐠𝐨𝐮𝐭𝐞𝐬 𝐗𝐢𝐧𝐨𝐦𝐚𝐯𝐫𝐨
From the rare Siatista region, which essentially has just one producer remaining, Dimitris Diamantis of Magoutes Vineyards rescues old vineyards and makes low intervention wines that have a haunting and ethereal beauty. The aromas are intense and lead you from violets and wild herbs, through layers of leafy red fruit, a hint of black fruit and an undertone of leather. Fine chewy tannins and bracing acidity complete one of our favourite expressions of this grape.

𝐌𝐞𝐥𝐢𝐭𝐳𝐚𝐧𝐢 𝐍𝐚𝐨𝐮𝐬𝐬𝐚 𝐏𝐃𝐎 𝐗𝐢𝐧𝐨𝐦𝐚𝐯𝐫𝐨
The list wouldn’t be complete without the homeland of Xinomavro – the gentle rolling hills of Naoussa with its multitude of microclimates creating distinct cru. Naoussa is typically more rustic but producers, such as Melitzani, are moving away from oak and embracing more approachable expressions that don’t need decades of ageing to be enjoyed. This is still so typical though in its candied red fruit, tomato leaf, and olive nose and still fairly structured palate!

https://www.maltbyandgreek.com/wines/xinomavro

24/10/2024

Toplou Monastery, Crete

09/10/2024

𝘍𝘰𝘳 𝘵𝘩𝘦 𝘧𝘶𝘭𝘭 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘪𝘴 𝘣𝘭𝘰𝘨 𝘱𝘰𝘴𝘵, 𝘴𝘦𝘦 https://www.maltbyandgreek.com/blog/honey-flavoured

We often get questions about the different types of honey we sell and how our honey is produced, while the news is full of stories about how all supermarket honey is bulked out with sugar syrup. So we’ve gathered all the questions and answers to clarify what makes our honey the real deal, and what the real deal is anyway…⁠
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𝐈𝐬 𝐲𝐨𝐮𝐫 𝐡𝐨𝐧𝐞𝐲 𝐟𝐥𝐚𝐯𝐨𝐮𝐫𝐞𝐝? Our range of honey includes ten different varieties, from the familiar Thyme and Pine to Sage, Lavender, and Orange Blossom. These flavours reflect the plants the bees foraged on, not added ingredients. The characteristics of honey—flavour, colour, aroma—are determined by the nectar of the plants the bees feed on. As different plants flower at various times and locations throughout the year, beekeepers can produce different types of honey. For example, Sage flowers in spring, while Thyme blankets Greece in summer, and White Thyme thrives only above 1,500m altitude.⁠
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𝐇𝐨𝐰 𝐜𝐚𝐧 𝐡𝐨𝐧𝐞𝐲 𝐛𝐞 𝐨𝐫𝐠𝐚𝐧𝐢𝐜? Organic certification requires hives to be at least 3km away from contamination sources like intensive agriculture. Our producers, both organic and non-organic, meet this standard by placing hives in remote areas where bees forage solely on wild plants, enhancing the honey’s flavour and nutritional value. Organic practices extend to using only natural materials and remedies in beekeeping.⁠
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𝐀𝐫𝐞 𝐭𝐡𝐞 𝐛𝐞𝐞𝐬 𝐟𝐞𝐝 𝐬𝐮𝐠𝐚𝐫? Bees will seek out any source of sugar, so unscrupulous beekeepers will supplement by feeding bees refined sugars, which depletes the nutritional quality of honey. Our producers never feed bees sugar, ensuring they have enough honey to survive through seasons, even during harsh weather.⁠
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𝐇𝐨𝐰 𝐝𝐨 𝐲𝐨𝐮 𝐤𝐧𝐨𝐰 𝐲𝐨𝐮𝐫 𝐡𝐨𝐧𝐞𝐲 𝐢𝐬𝐧’𝐭 𝐚𝐝𝐮𝐥𝐭𝐞𝐫𝐚𝐭𝐞𝐝? We work directly with beekeepers to ensure traceability, unlike supermarket blends, which contain bulk honey from multiple sources and are prone to adulteration. Each harvest from our producers is tested for purity and contamination. Our main producer, Meligyris, holds IFS certification, one of the world’s strictest food standards.⁠
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𝐖𝐡𝐚𝐭’𝐬 𝐫𝐚𝐰 𝐡𝐨𝐧𝐞𝐲? Raw honey is minimally processed, neither fine-filtered nor pasteurised, preserving the nutrients and enzymes bees add. Impurities naturally rise and are skimmed off during settling and the honey is never heated above 40oC.

𝐖𝐡𝐚𝐭 𝐝𝐨 𝐈 𝐝𝐨 𝐢𝐟 𝐦𝐲 𝐡𝐨𝐧𝐞𝐲 𝐜𝐫𝐲𝐬𝐭𝐚𝐥𝐥𝐢𝐬𝐞𝐬? Crystallisation is natural and happens faster in colder temperatures. You can still eat it as it is or warm the jar very gently in warm water to melt it again.

𝐃𝐨𝐞𝐬 𝐡𝐨𝐧𝐞𝐲 𝐞𝐱𝐩𝐢𝐫𝐞? Honey never spoils due to its low moisture, high sugar, and acidity. Stored properly, it can last indefinitely—archaeologists have found well-preserved honey in Egyptian tombs!

𝐖𝐡𝐢𝐜𝐡 𝐢𝐬 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐡𝐨𝐧𝐞𝐲? It depends on personal taste or medicinal benefits. Sage, Thyme, and Mountain Tea honeys are known for their health benefits, while Lavender and Orange Blossom offer intense aromas.
https://www.maltbyandgreek.com/producer/meligyris

https://www.maltbyandgreek.com/producer/meligyris

Maltby&Greek

02/08/2025

24/05/2025

15/05/2025

27/04/2025

08/03/2025

27/01/2025

13/01/2025

13/12/2024

06/12/2024

01/11/2024

24/10/2024

09/10/2024

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Monday	8:30am - 6pm
Tuesday	8:30am - 6pm
Wednesday	8:30am - 6pm
Thursday	8:30am - 6pm
Friday	8:30am - 6pm
Saturday	8:30am - 2:30pm