Scottish Entrepreneur Opens Souvlaki Shop Near Athens, Cites Insects and Gluten-Free Supply as Local Business Challenges

A 30-year-old Scottish entrepreneur who relocated to a village two hours from Athens to open a souvlaki shop says the move has brought steady social-media interest and clear lifestyle benefits, but has also exposed practical business and personal challenges tied to location and local conditions.

Jess, who moved from Scotland in 2024 with her partner to run the food business, has used TikTok to document life and work in Greece and has amassed hundreds of thousands of views. She credits the region's climate and cuisine with improving daily operations and customer appeal, but told viewers that insects and limited local availability of gluten-free products complicate both life and business in a small village setting.

The move provided immediate operational advantages for the couple's food business. Hot, dry weather allows for quicker turnaround on routine tasks such as laundry and outdoor maintenance, while a warm climate supports an outdoor-oriented food culture that can benefit casual, fast-service concepts like souvlaki. Jess said she can finish washing and drying clothes within a few hours, contrasting that with multi-day waits for indoor drying in the U.K.

Social-media exposure has amplified the shop's profile beyond the village. Jess posts regular videos showing daily life and menu items, and has described pork souvlaki as a current favorite. The content has generated audience interest that can translate into foot traffic and brand awareness, particularly among tourists and followers who travel to the region.

However, operating in a small village a couple of hours from Athens also constrains supply and choice. Jess, who has celiac disease, noted the difficulty of sourcing gluten-free foods and locating bakeries or restaurants that make gluten-free variants. She said the limited local options often require trips to Athens, where a wider selection of gluten-free products and specialist outlets is available.

Those supply constraints are both a consumer issue and a business consideration. For restaurateurs serving local residents and seasonal visitors, limited access to specialty ingredients can affect menu development, customer inclusivity and potential revenue streams from customers with dietary restrictions. Jess reported she sometimes travels to the capital to buy products not available in the village.

Personal factors tied to relocation have business implications as well. Jess said she misses family events and routine shopping experiences from the U.K., but does not regret relocating. She also highlighted a difference in healthcare arrangements: unlike the U.K.’s National Health Service, medical care in Greece typically requires payment. Jess said she has not yet needed to use local medical services.

The entrepreneur also described an unexpected operational and personal annoyance: local wildlife. She recounted being frightened when a lizard entered her home and hid under a sofa, noting that while locals sometimes regard such animals as symbols of good luck, encounters can be unsettling for staff and residents unaccustomed to them. Insect and small-animal presence can also pose food-safety and hygiene concerns that small food businesses must manage through clean-in-place routines, pest control measures and proper storage.

Language and integration are ongoing considerations. Jess said she is learning Greek to better engage with customers, suppliers and local authorities. For small-business owners, local-language skills can improve procurement, compliance with regulations and community relationships.

Her experience highlights several themes relevant to entrepreneurs considering relocation or rural food-service ventures: advantages in climate and lifestyle can boost operations and marketing; social media can quickly raise a small business’s profile; but rural settings may pose supply-chain limits, labor and customer-base constraints, and logistical obstacles for serving customers with specialized dietary needs.

Jess said she will continue to run the shop with her partner and to expand her knowledge of the local market. She acknowledged the emotional cost of distance from family and friends but emphasized that she does not regret the move and is committed to building the business and integrating into the community.