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Wild Honey
Wild Honey (8 Pall Mall, London) – Head Chef Simon Woodrow is in charge of the cuisine served at this well-regarded restaurant: French-based contemporary, seasonal cooking with nods to the British Isles. In practice that’ll mean dishes like traditional bouillabaisse, Roast saddle of rabbit with slow-cooked shoulder cottage pie; and – for dessert – classic English custard tart; and London Wild Honey ice cream.
On the wine front, expect a wide range of both New and Old World wines, as well as four drinks on tap – a red and white wine, a Vermouth (Demetre also runs the Vermuteria at Coal Drops Yard) and a craft beer.