Honey & Co Bloomsbury

The story

Honey & Co Bloomsbury: Modern Middle Eastern Dining in London

The Founders and Their Approach

Honey & Co Bloomsbury introduces its signature Middle Eastern cuisine to a quiet corner of London, where founders Sarit Packer and Itamar Srulovich have translated their shared kitchen background into a distinctly communal dining model. The Good Food Guide highlights how conviviality remains central to this relocation, shaping a menu built around generous plates meant for the table rather than individual servings. This approach to Middle Eastern cuisine strips away formal barriers, replacing them with paper tablecloths and an emphasis on passing bowls across the table.

The Kitchen and Seasonal Plates

Breakfast, lunch, and dinner menus all begin with meze designed for sharing, allowing guests to sample multiple textures and spice profiles typical of modern Middle Eastern cooking. Warm labneh topped with roasted butternut squash, harissa, and toasted pine nuts sets a rich tone before moving to main courses like sea beam and fennel tagine or slow-cooked lamb served over saffron rice. Every order arrives with fresh flatbread, which the kitchen explicitly recommends for gathering sauces and charred vegetables. Desserts break traditional service hours, offering pillowy babka and a honey and feta cheesecake wrapped in crispy kadaif pastry at any time of day.

The Dining Room and Libations

The Bloomsbury location trades the original restaurant’s rustic charm for a sleeker layout softened by trailing foliage and muted wall tones. A curated wine list draws directly from the team behind the Noble Rot venue opposite, featuring selections that complement these Middle Eastern flavours alongside spicy tagines. Guests seeking something stronger can turn to house crafted cocktails, while those passing through often grab takeout pastries like the orange blossom and almond Bloomsbury bun. The entire setup encourages lingering without demanding rigid service protocols.