Hand-arranged mezze and grazing platters, made fresh and delivered to your door. Five dips made by hand. Everything on the board, halal.
Long before mezze meant a table of small plates across the Mediterranean, it was a single Persian word — carried into Turkish, then out through every kitchen of the old Ottoman world, until half of Europe had a version of it.
We are a small Persian kitchen in Loughborough. We make the dips ourselves, arrange every board by hand, and send it the same day. Nothing sits in a warehouse. Nothing is assembled by a machine.
The word simply means taste. That still feels like the right thing to build a business on.
Every dip on a platter arrives in its own ceramic pot — five of them on the Gathering board.
Every board is built the morning it goes out — dips in ceramic pots, cheeses cut fresh, fruit chosen that day. Bread travels separately so it stays crisp.
Three handmade dips — muhammara, zeytoon parvardeh and mast-o-musir — with mature cheddar, brie and honey, halal turkey, feta-stuffed peppers, Persian date bites, grapes, strawberries and tortilla chips. Artisan bread on the side.
All five dips, plus everything on the Classic and more — dried white mulberries, black grapes, vine tomatoes and a fuller spread of cheese and fruit. Our biggest board, built for a room full of people.
Generous 280g tubs, made by hand and never from a mix.
Roasted red peppers and crushed walnuts with pomegranate molasses and a little harissa. Smoky, sweet and gently hot — the great dip of Aleppo.
Flame-roasted aubergine blended with tahini, lemon and garlic, finished with olive oil and Aleppo pepper. Deep, smoky and silky — never bitter.
Green olives folded through crushed walnuts, pomegranate molasses, mint, garlic and golpar. A speciality of northern Iran — sharp, sweet and savoury at once.
Thick yoghurt folded through musir, the wild shallot of Iran's Zagros mountains. Cool, tangy and quietly pungent — sent with a bag of hand-cooked crisps.
Every piece of meat on our boards is certified halal by the Halal Food Council of Europe. Almost no grazing platter in the UK can say that.
All five dips are made in our own kitchen from whole ingredients — walnuts we crush, aubergines roasted over flame, single-ingredient Iranian pomegranate molasses.
Dips arrive in ceramic pots, not plastic. Bread is packed separately so it reaches you crisp. Details that cost us a little and change the whole table.
We publish a full ingredient list for every item, and we tell you plainly what we can and cannot promise in a shared kitchen.
Birthdays, baby showers, office lunches, Eid, graduation. For anything larger than our Gathering Platter — or anything you'd like built around your own guest list — message us directly and we'll put it together with you.
A mezze platter is many things arranged together on one board — everything touches, by design. We cannot make an allergen-free platter, or adapt one for an allergy. We publish every ingredient in full so you can decide for yourself.