Wild Honey

The story

Wild Honey London: Michelin-Starred Modern European Dining in St James's

The chef and his craft

Wild Honey occupies a Grade II listed building on Pall Mall, where Chef Anthony Demetre builds a Michelin-starred modern European cuisine rooted in classical French technique and seasonal British produce. Demetre entered the industry after a Royal Navy career ended due to a knee injury, gaining experience working alongside Gary Rhodes and Bruno Loubet before winning his first Michelin star at Putney Bridge in 1999. He applies that background here through a menu that evolves daily based on morning deliveries from trusted UK farmers. His cooking prioritises the honesty of ingredients over theatrics, combining rustic depth with precision.

Seasonal plates and signature desserts

The kitchen delivers distinctive pairings such as crispy chicken accompanied by hand-cut macaroni and black winter truffles, or fallow deer served with slow-cooked celeriac, walnut and cocoa, and a grand veneur sauce. Plant-based offerings receive equal attention, exemplified by a wild mushroom tart layered with a fricassée of wild mushrooms and hazelnut sabayon. Desserts highlight the restaurant's namesake with wild-honey ice cream presented on Bermondsey raw honeycomb alongside warm honey and a lemon madeleine. Many guests also return for the straightforward comfort of a classic custard tart.

The room and the wine list

Guests dine in a dramatic double-height space characterised by polished surfaces and a smart atmosphere that recalls a famous Parisian brasserie while maintaining a relaxed, welcoming spirit. Demetre remains a hands-on presence during service, ensuring the grand setting feels personal rather than distant. The beverage programme complements the food with a wine list that covers global regions but lingers longest in France, offering bottles suited to the seasonal menu. A selection of tailored cocktails is available at the bar for those seeking alternatives.