Wild Honey
A follow-up to the wildly popular Arbutus, Wild Honey features surefire Franglais cooking: warm smoked eel with pear puree and delicious Scottish beef with baked onion. The menu depends on what's fresh at the market - shin of veal, Elwy Balley lamb, rabbit. In his cut-rate set lunches, chef-owner Anthony Demetre (also of Arbutus) channels his love of British ingredients into such scrumptious notions as sous-vide poached Cornish pollack medallion with a shock of seasonal greens, or a roll of Elwy Valley lamb shoulder served with a hearty potato gratin. The menu features surefire Franglais cooking: warm smoked eel with pear puree and delicious Scottish beef with baked onion. Everything from the winsomely down-to-earth New British food, the convivial oak-paneled room and the clever wine choices, all available in third-of-a-bottle carafes make this a London staple.
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