On Saturday the 17th of August, Psyche Organic along with Priya Mani will host an intimate afternoon with recipes inspired from Ancient Greece. The centerpiece of the menu will be Psyche's single estate organic olive oil made from the Koroneiki variety of olives found in the Peloponnese. There will also be a wine pairing from natural wine importer OINOFILIA. The servings will be hosted around a Dinesen long table in a Christianshavn loft.

Your hosts:
THEOPHILOS CONSTANTINOU is a Cypriot-American with over a decade experience in branding, marketing and creative direction. He is the founder of cult brand Paradigm, which specialized in book production, clothing design and brand activations. His training in photography is also supporting the visual and aesthetical growth of PSYCHE ORGANIC. He has an extensive worldwide network of creatives and producers who already champion his work. This network has proven vital in the success of PSYCHE ORGANIC, especially in the New York City region. His connections to farming in Greece are also vital to the core of the business. The relationships he is cultivating in the Peloponnese are key to the long term growth of PSYCHE ORGANIC.

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PRIYA MANI is a plant-forward food designer helping brands in design, art and food industry work with new ways of presenting and experiencing food. She is known for her visual storytelling, using food for ethical messaging and as edible expressions of art. She works with clients to communicate equity, diversity and representation at the table. Her approach is inspired by her cross-cultural upbringing. By designing thoughtful eating experiences, she wants to create an awareness on issues of globalisation in our food system. Priya is also an internationally acclaimed food writer, winner of the prestigious Guild of Food Writers Award (2022), and the International Awards for Culinary Professionals (2022), both for her online food writing, and a honourable mention in the Sophie Coe Prize for Food History (2021). In 2022, she was invited to be a Trustee of the Oxford Food Symposium and later that year to join the British Guild of Food Writer’s Committee on Diversity. She lives in Copenhagen and works globally.

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