Our Suppliers
At The Counter London, we work with producers who honour tradition, quality, and craftsmanship. Every ingredient tells a story – of heritage, technique, and the land it comes from.
TAHINI
PRODUCER: Tiflipaşa
REGION: Edremit, Northern Aegean
Made only from locally grown sesame, milled in traditional stone mills, and roasted in authentic woodfired ovens. The Tiflipaşa family has carried this craft since the 13th century, once supplying the Ottoman
Palace with the finest tahini.
POMEGRANATE MOLASSES
PRODUCER: Punica
REGION: Harran, Urfa – Southeastern Anatolia
A blend of three heirloom pomegranate varieties— Hicaz, Katırcıbaşı, and Devedişi—cold-pressed and reduced without additives using modern vacuum technology. Regarded as one of the best molasses in the world, even found in Massimo Bottura’s Osteria Francescana.
PEPPER PASTE
REGION: Urfa, Southeastern Anatolia
Sourced from small-scale farmers who dry red peppers under the summer sun with sea salt—preserving their natural depth of flavour. Unlike mass produced versions, our pepper paste is never boiled or diluted.
SALT
PRODUCER: Salted Good
REGION: İzmir, Aegean
Harvested from sun-drenched lagoons, home to flamingos, this salt is rich in minerals with layered depth. We use both delicate white flakes and aromatic wood-smoked black salt across our dishes.
PISTACHIO
REGION: Antep, Southeastern Anatolia
We only use Kuşboku (“birdshit”) pistachios—an early harvest variety prized for its small size, intense flavour, and creamy texture. Considered among the finest pistachios in the world.
OLIVE OIL
PRODUCER: Psaltiras Family
REGION: Mani, Kalamata - Greece
From 500m above sea level in the Taygetos Mountains, this Koroneiki olive oil is smooth, fruity, and aromatic—reminiscent of fresh-cut grass. Used in our salads, mezzes, and finishing touches.
YOGHURT
We source fresh cow’s milk yoghurt from Greece and strain it for 9 hours to create our signature thick, creamy texture—used in all our mezze and yoghurt based dishes.
FETA
PRODUCER: Kostarellas
REGION: Markopoulo, Attica – Greece
Aged in barrels for six months, this rich and tangy feta is made from 70% sheep’s milk, 30% goat’s milk.
Crafted by the Kostarellas family since 1937.
SPICES
REGION: Hatay, Southeastern Anatolia
Our sumac, isot pepper, cumin, and wild thyme come from small farms in Hatay, the cradle of Mesopotamian spice traditions. We use only fresh harvests, rich in aroma and depth.
