“Traditionally, souvlaki is made with pork,” says Souvlaki Street’s Conor Mills, “we make ours with dry-aged pork collar because it has a unique depth of flavour”. Choose between this or free-range chicken thigh, both marinated for 24 hours in Greek olive oil and oregano, lemon and garlic, then skewered and cooked until succulent and slightly charred. The meat is served in fluffy Athenian pitas along with tzatziki; a red onion, parsley and tomato salad; and a handful of crisp, salted chips.