Wild Honey St James

This brasserie de-luxe occupies a Grade-II-listed former banking hall within the Sofitel hotel and, while that means a certain grandeur, the atmosphere is never overly formal. Anthony Demetre’s cooking proves the perfect fit because it is equally impressive but defined by a refreshing lack of showmanship. His appealing dishes are as generous in size as they are rewarding in flavour, from duck, pork and guinea fowl terrine en croûte to Loire Valley rabbit. The delicious custard tart is a true speciality and if it was ever removed from the menu there would be protests on Pall Mall.

A Michelin-Starred Restaurant with a Focus on Local and Seasonal Ingredients

• The menu changes frequently to reflect the freshest ingredients available. An In-House Bakery and Pastry Kitchen
• They produce all breads, pastries, and desserts in-house using traditional techniques. A Commitment to Sustainability
• Wild Honey St James has implemented various initiatives to reduce its environmental impact.

Signature Ingredients

• Wild garlic: Foraged from local British woodlands, adding a unique flavor profile to dishes such as the Wild Garlic Risotto and the Spring Vegetable Tart.
• Mushrooms: Sourced from local farms in the UK, including varieties like chanterelle and oyster mushrooms, which are used in various menu items to add depth of flavor and texture.
• Seafood: Highlighted for its freshness and quality, with dishes such as the Pan-Seared Scallops and the Grilled Octopus showcasing the chef's expertise in preparing seasonal seafood.
• Herbs from the restaurant's garden: The restaurant has a garden on site where herbs like thyme, rosemary, and parsley are grown, adding a touch of freshness to various dishes.