About The Greek Farmer

From Hackney to the hills of Hertfordshire...A Greek Cypriot heart, an Irish mum and a dream carved in smoke. Our founder Tony Charalambides, The Greek Farmer, was raised in Hackney by a Greek Cypriot father and Irish mother. In 2018 Tony and his family moved into Langley Hill Farm in the Hertfordshire countryside and a year later his journey began… Family & food were and still are the most important factors growing up in a Greek Cypriot & Irish household. Having a strong passion for food, he was determined to create a food business. A disused metal grain silo, built in the 1960s, sat tired and empty and The Greek Farmer was determined to make some use of it. The Eureka moment came in December 2019 to convert this into a walk in smokehouse. With no previous knowledge in the arts of charcuterie this was Tony’s biggest ever challenge. Research, consultancy, trips to Cyprus and lots of research & development the challenging year of 2020 soon came and went. All this whilst building a fully fledged production facility within disused parts of the farm. In December 2021 The Greek Farmer finally obtained approval and the rest, as they say, is history! The Grain Silo That Started It All…Inspired by the smokehouses of Cyprus. Built from a forgotten grain silo in Hertfordshire. The heart of our operation is a 1960s grain silo, transformed into an artisan smokehouse we call the 'Kapnistiri'. Using sustainable local oak logs and carefully controlled temperatures, we subtly cold smoke.Read their story