We chat to Panny Skrivanos whose authentic & high quality MEZEMAS fresh feast boxes are spreading the love from his homeland, and his beloved relatives
Filoxeno is the famous Greek spirit of hospitality and Panny Skrivanos has managed to box this concept and deliver it to food-lovers’ homes.
No wonder, then, that Panny has been winning rave reviews for his meze boxes, delivered across Bucks and Oxfordshire, complete with lovingly written menus and heating instructions. He’s even made a playlist of Greek music on his website if you want to ramp up the Greek vibes (plate smashing optional).
Panny set up the business with his family in 2015 to bring truly authentic, fresh and high quality Greek food to Oxfordshire and Bucks. Originally The Souvlaki Brothers, they spent years catering festivals, events, weddings and parties, opening a busy takeaway in Oxford’s Covered Market but the shop closed following the drastic reduction in footfall after 2020.
“We looked at a way to bring our food directly to our customers and broaden our menu to include the dishes we grew up eating, which inspired us in the first place,” he says. “And MEZEMAS was born! Since lockdown, shopping habits have changed, and it can be very expensive to eat out these days. Our business model allows us to provide really high quality food at a reasonable price. The past few years have also confirmed the importance of sharing time with friends and family, and we hope our sharing feasts will contribute in some way to helping people spend quality time together.”
Panny grew up in Torquay, where his family ran tavernas. Now he loves living in Chinnor with his wife, young son, cat Patti and Dot the tortoise. “Our local restaurants and takeaways are good, but, like a lot of villages, Chinnor lacks a little variety for food, and this also inspired us. Way back, my family originated from Smyrna (now Izmir, Turkey) but relocated in the early 20th century to Chios, in the North Aegean. It’s a beautiful island with great food culture and recipes. I’ve always been proud of my heritage. I’m conscious of a connection to my past when I’m cooking. I often think about my YiaYia and Thea Stavroula who were just the most amazing cooks. They’d probably have improvements to make with my food, but if I can get close to their cooking I’m doing OK!”
“I’ve always been proud of my heritage. I’m conscious of a connection to my past when I’m cooking.”
One myth about Greek food is that it’s meat-heavy… “In fact, for a long time, for much of the population, meat was a precious and expensive commodity. Many traditional recipes make good use of small amounts of meat, and lots are vegetarian and vegan-friendly. Our box contains a mixture of all of these, for all tastes.
“That’s the beauty of meze! I recall one holiday to Lesbos searching for food in a quiet, small village but the only taverna was just closing after lunch. The owner said he had some leftovers; lemon potatoes, dolmades, saganaki etc – and could put some on a plate for us – delicious! That’s a fine example of Filoxeno.”
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