iiinova — where your digital self keeps evolving

Good Food Kitchen @goodfood.kitchen · 22h

I'll take them as a main, anyday 🍽️

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Good Food Kitchen @goodfood.kitchen · 22h

I'll raise your 14 to 21 😆

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Good Food Kitchen @goodfood.kitchen · 04/10/2026

We started with the dolmades at Kapari in Naoussa, Paros - vine leaves stuffed with rice and local herbs. One of those starters you’re still talking about after the meal. Worth going back for those alone. #DineOut

Close-up of five dolmades at Kapari in Naoussa, Paros, served on a long, speckled cream ceramic plate. The plump parcels of vine leaves, filled with rice and local herbs, have glossy olive-green surfaces with clearly visible veins and folds. Alongside them is a generous sweep of herb-flecked Greek yoghurt scattered with chopped green herbs and ruby-red pomegranate seeds. The plate sits diagonally across a weathered pale green wooden table, with the nearest dolmades in sharp focus and the restaurant chairs softly blurred behind.

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Good Food Kitchen @goodfood.kitchen · 29/09/2026

Chris, that will be my holiday read. I'm slowly wading through a ton of blog reading and various articles.

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Good Food Kitchen @goodfood.kitchen · 29/09/2026

The pigeon 🐦 is of interest

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Reposted by Good Food Kitchen

Salute the Pig, by Chris Bulow @salutethepig.berlin · 29/09/2026

This is in Betteshanger? Bettesganger? How did that happen? Things have changed mightily since I lived in the area (he mutters darkly)… I need @captainbionic.eurosky.social @thomeagle.bsky.social @goodfood.kitchen on the case to advise on how well they’re doing on the food. updownfarmhouse.com

SAMPLE A LA CARTE MENU
From Thursday 17th September
Sample Menu
Cichetti
Gordal Olives / Candled Nuts
Smoked Eel Gilda
Anchovy & Lardo on Toast
Delica Pumpkin Fritti with Fonduta & Honey Pizzetta with Potatoes, Fontina & Rosemary
Primi
Sweetcorn Soup with Pickled Girolles, Black Olives, Tomatoes & Mint
Radicchio Salad with Figs, Beetroot, Hazelnuts & Goat's
Curd
Pork & Ox Tongue Terrine with Apricot Mostarda Gnudi with Squash, Sage & Brown Butter Sicillian Fish Soup with Fregola, Saffron & Pine Nuts
Secondi
Stuffed Tomatoes with Coco Beans & Parmesan
Grilled Seabass with Fennel & Green Olives
Roast Anjou Pigeon with Chestnuts, Plums & Cavolo
Nero
Pork Loin with Pumpkin, Sage & Membrillo
To Share from the Wood Fired Grill:
1kg Whole John Dory
Served with Ratatouille & Boulangère Potatoes
New Potatoes / Green Salad / Ratatouille / Runner
Beans
Dolci
Mascarpone & Muscavado Tartlet
Parfait Neapolitano
Selection of Ice Cream & Sorbet
Neal's Yard Cheese with Chutney & Crackers
6 each
3.5 each
6 each
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14
16
16
15
18
28
32
50
30
80

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Good Food Kitchen @goodfood.kitchen · 29/09/2026

I have a friend who believes their Sunday roast the best in Kent. I've never tried.

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Good Food Kitchen @goodfood.kitchen · 25/09/2026

Even today, many traditional homes on Paros look more solidly built than some of ours.

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Good Food Kitchen @goodfood.kitchen · 24/09/2026

Fried potatoes are pretty good. Although, that lamb shank would take some beating.

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Good Food Kitchen @goodfood.kitchen · 24/09/2026

On Delos, the mythological birthplace of Apollo and home to an awful lot of feral cats.

A view across the ancient ruins of Delos, with the remains of stone houses and tall marble columns in the foreground. Beyond them, vivid blue water surrounds a low rocky islet, with the barren hills of Rineia rising in the distance beneath a pale blue sky.

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Good Food Kitchen @goodfood.kitchen · 23/09/2026

Lamb shank falling off the bone, with fried potatoes soaking up its sauce at Mediterraneo by the port on Paros.

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Good Food Kitchen @goodfood.kitchen · 21/09/2026

In Paros, Greece. Tune in and drop out for the next few days. 🏖️ #FlowerReport

Beautiful bougainvillea blooms in Naoussa, Paros, Greece.

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Good Food Kitchen @goodfood.kitchen · 18/09/2026

Yes, pretty much so. I also believe it depends on the tomato. Here they are in olive oil.

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Good Food Kitchen @goodfood.kitchen · 18/09/2026

Thanks, they will be bottled in olive oil, and a few other bits.

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Good Food Kitchen @goodfood.kitchen · 17/09/2026

San Marzano Redorta filling the dehydrator shelves. A substantial tomato crop this year, grown almost entirely outside for the first time. The freezer’s already full of sauces to see us through to at least next spring, so we’re drying some of the rest.

Our home-grown San Marzano Redorta tomatoes spread across several shelves inside the dehydrator, drying in batches to preserve some of this year’s substantial harvest.

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Good Food Kitchen @goodfood.kitchen · 16/09/2026

Absolutely they would. Very juicy, these ones.

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Good Food Kitchen @goodfood.kitchen · 16/09/2026

A little Loch Katrine blackberry context

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Good Food Kitchen @goodfood.kitchen · 15/09/2026

Thanks Ivan, these are perfect dessert berries,

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Good Food Kitchen @goodfood.kitchen · 15/09/2026

We have done well with all our berries: raspberry, blackberry, strawberry - most apples and plums got infected by moths drilling in. Hopefully next year better of the weather behaves normally

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Good Food Kitchen @goodfood.kitchen · 15/09/2026

Our Loch Katrine blackberries are growing superbly here on the Kent coast, ripening a few at a time in big, heavy clusters. Huge, juicy berries with a sweet, fragrant flavour and just a little sharpness. They can reach 9g each, so it doesn’t take many to fill your hand. #GrowYourOwn

A cluster of large Loch Katrine blackberries hanging down from our plant, growing on the Kent coast. The berries are ripening at different stages along the cluster, with plump fruit gathered close together. The photograph gives a close view of the many small, rounded segments that make up each blackberry.

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Good Food Kitchen @goodfood.kitchen · 14/09/2026

The entrance to our allotment kitchen garden - an Aladdin’s cave of organically grown fruit, vegetables and herbs. #GYO

The entrance to our allotment kitchen garden, with a rustic green gate and matching pallet compost bins beside the main pathway. A fruit cage and polytunnel stand to the left, while the pollinator patch and raspberry cage run along the right. The rest of the plot continues beyond the view of the photograph.

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Good Food Kitchen @goodfood.kitchen · 28/08/2026

Hi Ed, I picked the seeds up from a small nursery in Paris, Greece. The owner told me they were from a heritage tomato variety. There was no packet or label - the seeds were dispensed from a small wooden drawer and put into a little baggie for me.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

Thanks Kitty, now one of my favourite tomatoes 🍅

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

Pan, the flavour of these beauties is out there. I'm growing them again nect year.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

Thanks, Phil, I'm really pleased how our toms grew this year and so far managed to avoid blight.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

Isn't just, Pete, Hand on my heart one of the juiciest tomatoes I have ever eaten.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

A hefty Greek heritage tomato from our allotment kitchen garden - deeply ribbed, wonderfully juicy and barely contained by two hands. Excellent roasted, though it’s hard to beat eaten raw with cucumber and a balsamic & dijon dressing. 🍅 #GardenSky

My hands holding a very large, juicy-looking Greek heritage tomato with deep, pronounced ribs, grown in our allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

You are so kind to say so. It's always a work in progress but we love it! 😁🪏🌷🐞🌾🐜🫛🐌🫜🐜

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Reposted by Good Food Kitchen

Good Food Kitchen @goodfood.kitchen · 22/08/2026

The sunflowers in our allotment pollinator bed have rather got away from us. One has reached 14 feet, with the others standing between 10 and 12 feet. The bees love the flowers, and the birds are already eyeing up the seeds. 🌻

That’s me standing beside a 14-foot sunflower, with several other giant sunflowers behind me. They form part of the pollinator bed in our allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

Absolutely, we make our own organic compost

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

I was just talking today about baking a galette with plums - your one looks divine

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

My escape route to another world, Annie 🌼🌺

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

The bees are certainly think so, Franz 🐝🐝🌼

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

I can hear the clang of the Tin Man as we speak 😀

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

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Good Food Kitchen @goodfood.kitchen · 21/08/2026

Sounds wonderful Bob. Shame you are so far away. Would love to see your braided shallots, etc.,

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Good Food Kitchen @goodfood.kitchen · 21/08/2026

Ooh, Shallots ❤️ We didn't grow them this year but will definitely do so next year Bob. Do you pickle them? We have been extremely blessed with our abundance of tomatoes! 🙏🍅

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