Greek East London restaurant Hungry Donkey are proud to reveal the name and origin of every single ingredient in their kitchen. All their meat is ethically and sustainably reared; lamb comes from Devon and Cornwall, chicken from the Cotswolds, free-range pork is reared in Suffolk for longer than average to intensify flavour and wild boar used in sausage meat is reared by the Fotiadis family in Greece. Drinks-wise, craft beers come from Greek microbreweries and local London breweries.
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