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Square Meal Review of Wild Honey ?

Rather like a precocious younger child who finds its elder sibling a trifle uncouth, Wild Honey shares a strong family resemblance to Soho’s Arbutus – but with a sophisticated Mayfair sheen. The most noticeable likeness comes from the “consistently excellent”, expertly balanced and highly seasonal cooking: a salad of pears, bitter leaves, goats’ curd and walnuts; venison with chestnuts, celeriac, Brussels sprouts and pickled cranberries; mango sorbet with spiced pineapple salad, coconut and coriander – plus “the finest tarte Tatin in Christendom”. The main difference is in the “cosy, calm, relaxing setting”, which is all clubby wood panelling, curved leather banquettes and soft lighting, with a counter for solo dining. Wild Honey also scores with its friendly, spot-on service (“attentive, but not too attentive”) – although it is alas far from being the bargain it once was, even if the cooking more than merits its price tag. The ever-thoughtful drinks list ranges from pre-dinner cocktails to global wines by the carafe.

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  1. On a fairly nondescript part of St. George Street, in Mayfair, C tells me that this used to be a barber’s shop. It’s a long, fairly narrow room, with wooden panelling, good, austere lighting and interesting modern art on the walls. Comfortable without being fussy, it’s an elegant and stylish restaurant. I felt at home as soon as I walked through the door.

    A very decent Kir kicked off the proceedings...
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  1. Published : Wednesday, 21 November 2012

    samphire and salsify :: Wild Honey

    This Michelin starred restaurant based in Mayfair comes from the team behind Les Deux Salons and Arbutus. The restaurant itself is reminiscent of a hunters log cabin with its wood panelled walls – if I’d turned up wearing a dearstalker with a shotgun draped over my shoulder I wouldn’t have looked out of place. It was an attractive looking dining room...
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  1. As with their sister restaurants, the food at Wild Honey restaurant is excellent and service good. During our weekend lunch we had the mackerel and cold soup as starters. Particularly the mackerel salad at Wild Honey was nice and refreshing...
    More from FoodiesOnTheProwl FoodiesOnTheProwl »

  1. Wild Honey is the perfect place for a special occasion. Great food cooked to perfection, great balance of tastes on each plate, friendly service and an elegant venue (if a bit too old British).

    We were celebrating. I got a new job (one that I really really wanted and I’m crazy happy about) and I wanted to treat the s.o.. He had been great throughout my journey of researching new companies and going through recruitment processes. That’s the kind of guy he is, what can I say.

    I found Wild Honey and read great stuff about it. I am a little apprehensive about online reviews – especially since we had...
    More from Stuff by Sofia »

  1. Located in Mayfair, Wild Honey has a very gentlemen’s club feel to it with its wood panelled walls and low lighting. It’s a really warm and inviting room with some really nice artwork making it feel more modern. We were warmly greeted upon entering and seated at the banquette seating to peruse the menu. The Better Half (TBH) and I had already decided to have the set lunch menu and as there were only three choices for each course, it didn’t take long to choose what to have.

    We kicked off with an amuse bouche of seabass ceviche and mushroom purée. For both TBH and I, the mushroom amuse was the more enjoyable...
    More from The Square – Sam The Food Fan »

  1. Not usually one to venture to Mayfair, it was time I dined at my first Michelin restaurant since moving to London and Wild Honey was the restaurant of choice.

    Awarded a Michelin star for its Modern twist on both British and French cuisine, Wild Honey is Will Smith’s and Anthony Demetre’s second restaurant – with Arbutus being their first restaurant venture...
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  1. We'd just spent the last 5 minutes slagging off the scallops when the waitress came over to clear the starters. “How was everything?” she asked with mild concern, a phrase that when fed into Giles Coren’s ultra-cynical restaurant-speak decoding device drops out the other end as: ‘like I give a f*ck’.
    There was a hesitant pause. We weren’t happy but it’s a lot easier to say so when the aproned backs are turned and the dishes’ architects will remain oblivious in the basement kitchen below.
    “Just ok”, said Chris in brutally honest fashion taking the table by surprise. But he was right. The relatively clean plates...
    More from COVERS & CAPERS »

  1. Published : Friday, 12 June 2015

    Quiet eating :: Wild Honey | Quiet eating

    So I decided to try Wild Honey on a whim. I had heard good things about it from others I know and wanted to find out how it was for myself. Located near a restaurant I particularly like, the Square, the area seems to be a massive hub of fine dining in Mayfair. A very civilized location among the period architecture but too bad the houses are out of my reach. I guess I will just have to imagine I live there while chowing down at the neighbourhood restaurants.

    Aubergine ‘moussaka’ Wild Honey version. I went for this as I love eggplant. Artfully arranged with cheese and salad on top of the minced meat....
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  1. To give you more of an idea as to what kind of diner I am, this is one of the most high-end restaurants I’ve been to, lured by a certain case of “Masterchef” food porn. I am a student, if you haven’t guessed already! (Damn, I need to finish that About Me page sharpish!). Whilst I’ve been to a few Michelin star restaurants, both on the high end and low end of the price spectrum, in Hong Kong you can get Michelin for the amount you pay for Five Guys! Wild Honey is one of the first where I felt the need to be a bit more “prim and proper”, not helped by a large group of smartly dressed waiters standing courteously towards...
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Anthony Demetre

When his hopes of joining the navy to train as a pilot were scuppered by a knee injury, Anthony Demetre turned to cheffing, training under Marco Pierre White and Pierre Koffmann. In 1999, he was appointed chef-director of the Putney Bridge restaurant, where he met his current business partner Will Smith. Seven years later, the pair made waves with their affordable and mould-breaking ‘bistro moderne’ Arbutus, followed by Wild Honey in Mayfair in 2007.
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