Thank you

It’s been less than a month since our book Secrets from Yiayia’s Greek Kitchen was published and we are so overwhelmed by all the support we have received.

We hosted a party a couple of weeks ago to celebrate the book and all the hard work that went into writing it. The hall at St. George Greek Orthodox Church in Kingston, where we had all of our boys christened, provided the perfect venue. Over a hundred of our dearest family and friends came along to wish us well, or for the free spanakopita and wine, one or the other!

YK-21

It has been a long process and, at times, totally exhausting but if you had told us 3-years ago that we would be here celebrating our new business, having just published our first book, well… we would have believed you!

We have had such confidence in this book from day one. It may have taken much longer to write than we anticipated – about 2-years longer – but we have always felt so positive about it. Even last year, when we decided to scrap a lot of the pages and start again.

In hindsight, we probably should have tested all the recipes at the very beginning! Any one who knows Vasso knows that she measures everything by sight and uses cupfuls of this and glassfuls of that. Well, what Vasso considers to be a small glass of wine and what we consider to be a small glass of wine are very different. Our poor calamari was plastered!

Anyway, we got there in the end and we have a book we feel incredibly proud of. However, you do not write a book alone and there are many people who helped us get here.

The original shots we took of all the recipes look very different to the ones you see in the book today.  This is all down to the wonderful Louise, who stepped in and showed us how to style our photos to make them more visually appealing.

tzatziki

We also really could not have done any of this without Michelle Rochford, who designed everything from front cover to back! We changed everything. Many times. She accepted amend after amend from two total publishing novices, without raising an eyebrow. We wanted it to be absolutely perfect and we poured all our hearts into making it so.

There’s been a bit of a buzz about the book on social media. It was reviewed by 3 of the UK’s biggest bloggers, Mummy Barrow, HPMcQ and Me and My Shadow. It also reached over 30,000 Twitter accounts in its first week alone.

On Facebook, people have been sharing photos of their creations using the hashtag #showusyourdips. Yiayia has loved seeing these and is very impressed by how amazing they all look.

We even made it into local newspapers and magazines. This snippet is from Parikiaki, the Cypriot weekly newspaper.

Parikiaki article

All in all, it has been a crazy few weeks, but in the best possible way.

There’s so much more to come from us. We are currently working on our second book of recipes, and will be launching our own range of Greek dips at Farmer’s markets in the new year.

Your support means the world to us.

Thank you.

You can see more photos from our launch party over on our Facebook page.

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