The Gower Deli Dream Born from a MasterChef Star’s Childhood Memories

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From a childhood dream in Athens to culinary acclaim in Wales, Christos Georgakis has transformed his lifelong passion into a thriving reality with The Gower Deli.
After capturing the public’s attention as a MasterChef semi-finalist and building a reputation as a private chef in Swansea, Georgakis realized his vision on August 24, 2024, opening the deli alongside his partner Leanne Richards near the scenic Pennard Cliffs.
“I have been talking about wanting to open something like this since I was a young kid.
This is exactly what I’ve always dreamed of.
The whole idea of this place is my childhood, and anything I used to enjoy as a child,” he shared, recalling the influence of Athens’ markets and his mother’s work at a chocolate factory, which shaped the deli’s ethos and offerings.
The Gower Deli stands out for its commitment to local and Greek ingredients, with 50 to 60 percent of products sourced from Wales and the remainder reflecting Georgakis’ Greek heritage, complemented by select French, Italian, and Spanish items.
The menu features distinctive dishes such as Welsh breakfast with a twist, Gower Welsh roast beef deli sandwiches, “soups of the old world” prepared in the Greek style, and a Greek meze menu available for pre-order, while every Thursday evening brings a Greek food pop-up event.
“By doing everything myself, I keep the cost down low so I can sell cheaper, and I look to set trends every week.
We are way ahead of what other cafes and other places do,” Georgakis explained, emphasizing quality and accessibility, and noting the deli’s unique approach—eschewing common condiments because, as he puts it, “because of the quality of the product, you don’t need it.”
Attention to detail permeates the experience, from coffee served in hand-spun mugs crafted by Gower Ceramics with local beach materials and a Penclawdd cockle imprint, to a menu that allows customers to recreate dishes at home with deli ingredients.
Despite being open less than a year, The Gower Deli has already secured a Great Taste Award for its moussaka and was named best café in the southwest at the Best of Welsh Business Awards, joining a growing list of Welsh food establishments recognized for their excellence.
With four full-time and five part-time staff, Georgakis is planning for the future, envisioning a headquarters for food production, potential new locations, and an expanded online presence, all guided by a ten-year business plan.
“We are constantly getting new people from around Swansea, Pembroke, Tenby, and a lot of Greeks, who are all coming especially because they heard about The Gower Deli.
We’re getting great feedback from locals who are returning every day.
As long as you stick to your guns, and what you’re offering is different, and it’s right, people will come” he said, as the deli continues to draw a loyal following and set new standards in Wales’ vibrant food scene.