There are so many restaurant in London right now to the point that I’ve completely given up chasing the latest openings. Forget salt being flicked off elbows onto steak, paleo diet obsessions or the most ridiculous blends of cuisines just because it’s the new money-making trend. Instead, I’m focusing (or at least trying my best) on those restaurant which have been around for some time and who originally helped shape what the restaurant scene is today. Wild Honey in Mayfair is one of those – a sumptuous, semi-fine dining restaurant by Chef Anthony Demetre.
Wild Honey opened in Mayfair back in October 2007 and has long since been regarded as one of London’s best restaurants, once even holding a Michelin star. Head chef Anthony has had a prestigious 25-year cooking career which is reflected in his signature modern European menus which showcase classic French techniques matched with fine British seasonal ingredients. We started our journey here with a fine glass of buttery Champagne and some simple, but excellent bread.
I should probably warn you by this point that we consumed what felt like the entire menu, but it was well worth rolling out full and satisfied. According to their website – comfort, professionalism and true hospitality are key at Wild Honey and you can really feel that from every dish and every person you encounter. Tempura of Sicilian courgette flowers filled with fresh ricotta, vinaigrette of wood roasted sweet peppers and almonds. I couldn’t quite pinpoint all of the flavours mentioned, but after eating it we felt not only was it the best example of courgette flowers we’ve ever had, but something we’ll never forget. I can still recall that subtle lemon flavour which ran through the ricotta and creamy texture as I write this.
Much could be said the same about this dish of burrata topped with greengages and dukkah spice. The Burrata was absolutely incredible – both creamy in flavour and texture. The greengages (plum) with the cheese were stunning and added a freshness, whilst the drizzling of olive oil and dukkah spices gave this dish a Mediterranean/North African flare which I’ll most certainly be creating at home.
Star dish of our entire meal if I had to pick one was this crab starter and it was one of the simplest too. In fact I was blown away by just how good it was. A bowl packed full of Scottish crab, vinaigrette of Charentais melon, salad of wild sea herbs and brown crab meat on toast. The crab meat was some of the most succulent and sweetest I’ve had in months, the melon dressing complimented to the point of perfection and that charred slice of toast topped with brown crab meat – it was life sublime. I was salivating after my second bite and it’s the reason why I’ll be coming back.
A surprise dish for the table (amongst far too many) was Wild Honey’s signature veal Bolognese made with fresh tagliatelle topped with parsley and mint. The meat and sauce were both rich and satisfying. The mint was potent and vibrant and all together everything about this plate of food was pure perfection. This may well be my new desert island dish.
Main courses were nothing short of amazing and only convinced us to return sooner, rather than later. Roast saddle of rabbit with English peas was a delightful plate of food which served alongside a side of cottage pie topped with the most creamiest of mash and richest filling made for pure and utter indulgence. My favourite main course however was the Denbighshire lamb, rump and slow cooked breast with crushed peas and a fricasse of girolles. The lamb was full of flavour and cut through like butter, the jus was rich and the mushrooms added a lovely earthiness.
Desserts were spectacular. I really wanted to introduce them a little better but being blunt about dishes which are so delicious seemed the best way of approaching them. A really lovely dessert was the late Summer peaches, tapioca, vanilla and coconut. A dish full of textures, flavours and lots of sweetness. Even better was the cheesecake scented with rosewater, vanilla and topped with raspberries. The most exciting cheesecake I’ve eaten in years and one which I’ll never forget. The cheese element of the dish was dense, rich and creamy – laced with fragrant vanilla. The base, while crumbly and quite frankly amazing had an almost crunchy praline texture too it which left me begging for another bite. As cheesecakes go, this was up their with the best.
If that delicious cheesecake wasn’t enough, we finished on some tempting chocolate truffles and legendary canelés. I’ve had many of these in my time, but I’m not sure if they’ve even been this good. Dark and crunchy on the outside, soft and gooey in the middle.
I’m sure you’ve already worked out what I thought about Wild Honey, but if not and if I had to describe it in one word that would have to be – exquisite. In a world of quality restaurants right now I’ll confess I can easily fall in love with places quite easily, but rarely do I go any further by resisting yet with Wild Honey – I can honestly see myself settling down nicely for years to come and developing a delicious relationship at what is Mayfair’s best restaurant. Fact!
NB: Our meal was complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.
