Meat and Greek, known for its generous portions and relaxed approach to Greek Cypriot souvlaki, is one of the success stories of the container kitchen movement at Goodsheds on Hood Road.
Here are five things to know about the souvlaki bar that’s making a mark in Barry.
- It’s a family-run business
Meat and Greek is led by Greek Cypriot Lisandros Hajigeorgis and his partner Sophie Tumelty.
Their business is built around a family narrative, with three generations involved across prep and service, and centred on ideas of home cooking, generosity, and sharing food.
- Street food roots, now a permanent name
The business began in Cardiff in 2014 as a street food venture when the scene in Wales was just starting out.
After years of building a loyal following through pop-ups and markets, the pair have moved into more permanent locations.
Unit 10 at Goodsheds marks their evolution from a street stall to a fixed part of Barry’s modern leisure quarter.
- Souvlaki is the star of the menu
Meat and Greek keeps things simple and focused, specialising in toasted pittas filled with charcoal-grilled chicken or pork, fresh salad, house-made tzatziki, houmous, and grilled halloumi.
Vegetarian options centre on extra halloumi, rather than meat substitutes.
Their approach emphasises “Greeks don’t do food by halves”.
- “Barry’s flavour of Goodsheds”
The team describes their kitchen as a taste of the Mediterranean “right here in Barry” and a friendly fixture among the Goodsheds community of independent traders.
With a steady stream of positive reviews and social media mentions, Meat and Greek has quickly become a regular stop for locals and visitors alike.
- Backed by experience and regulatory credibility
Trading as Meat and Greek Barry Ltd, the business is listed as a registered restaurant/café/canteen on the Food Standards Agency database.
Their “pitta people” branding is active across social media and regularly engages with the wider Barry food community.
