Greek restaurant Opso to host autumn market

Greek restaurant Opso is launching a one-day autumn harvest market in Marylebone on 25 October.

The market will showcase new seasonal produce that showcases goods from Athens and the surrounding Greek islands, continuing the restaurant’s focus on championing modern Greek food in London.

Produce will include Cretan extra virgin olive oil; olive oil rusks from Kythera and organic Kalamata olives.

Opso will also be releasing a limited selection of homemade infused olive oils including chives, rosemary and garlic and chilli, which are currently used in a number of its signature dishes.

A selection of cheeses from artisan Greek producers will be available including a six-month barrel aged feta from Athens, produced solely for Opso; as well as a graviera, a nutty sheep’s milk cheese from Crete.

Freshly picked fruits have been turned into a selection of preserves, including fig jam from the area of Vravrona and Markopoulos in Attica, and spoon sweet, made once a year with rose petals from the island of Chios.

Wines from Greek producers will also be available, as well as Greek digestifs such as raki and tsipouro.

New autumn menu

When the market closes, Opso will be inviting guests to try some of the products available in their its autumn menu, which includes dishes such as lamb shank trahanas, a slow-cooked lamb shank with traditional wheat grain, truffled mushrooms and graviera cheese; and a roasted cauliflower with spiced curry mayo and sprinkled with a herbed-hazelnut crumble.

“Good quality produce is at the heart of every good meal and at Opso we have invested a lot of time in finding producers that share that belief and provide the very best,” says the restaurant’s managing director Andreas Labridis.

“We’re really looking forward to sharing that with our customers and showing that Greek produce is up there with some of the best in the world.”

The market will run from 10am until 4.30pm.