Greek East London Restaurant – Review: The Handbook


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.

Greek East London Restaurant – Hungry Donkey

Click here to read more about at The Handbook

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