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    A Taste of Greece at Trinity Kitchen as ThatZiki Announces Launch

    Sam AllcockBy 3 Mins Read
    • 50 free gyros to give away on launch day
    Greece is the word as ThatZiki announces a new permanent residency at Trinity Kitchen.
    Due to open at the end of July, ThatZiki will bring its popular Greek gyros across the Pennines to Leeds, taking over the former Absurd Bird unit at Trinity Leeds, creating 25 jobs.
    As part of the launch event, ThatZiki will give away 50 free gyros plus free Greek soft drinks – with details to be announced via their social media.
    Run by brothers Jack and Luke Newton, ThatZiki launched in 2022 after the pair saved up to buy a food truck, and now boasts three sites in Chorlton, Salford Quays and Warrington, with a previous stint running a delivery kitchen in Leeds.
    ThatZiki will serve up gyros with a range of fillings, from 24-hour marinaded chicken and pork to grilled halloumi plus a vegan option, which are also available in a box, and topped with a choice of homemade house sauce, tzatziki, or sriracha chilli or mayo. Sides include loaded fries, feta fries, pita and hummus.
    Jack said: “We’re so proud of what we’ve achieved in just a couple of years – from saving up for the food truck to now launching our fourth venue, we couldn’t be happier. We wouldn’t be here without the support of our amazing, loyal customers, and our friends and family. Their positive feedback and encouragement has meant the world.
    “It’s a big step opening in such a major shopping centre in the heart of Leeds, working alongside big names but it’s all part of our plan to become the biggest and best Greek food business.
    “What sets us apart is our food – we make our tzatziki from scratch every day, marinate our chicken and pork in our own secret marinade based on traditional recipes from Greece, and make our sauces in-house using proper halloumi from Cyprus and pita breads from Athens.
    “We can’t wait to bring ThatZiki to Leeds and give even more people the chance to try our food. Yamas!”
    Josie Towning, Food and Beverage Manager at Trinity Leeds, said: “We’ve been waiting for something special to join our incredible line-up at Trinity Kitchen, and ThatZiki is the perfect fit. The team is so passionate about what they do and their incredible food already has quite the following, so we can’t wait for people in Leeds to enjoy it too!”
    The new arrivals will be trading alongside permanent eateries including Archie’s, Pho, Rola Wala, Tortilla, Pizzaluxe and Doner Shack.
    For more information, visit www.trinityleeds.com.
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    Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape. Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail. Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience. Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers. Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption. In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food. Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.

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