Wild Honey was launched in 2007 by Chef-Proprietor Anthony Demetre, it followed in the same footsteps as it's sister restaurant Arbutus - Soho. Sharing the same ethos of offering seasonal, affordable and creative menus.
Our General Manager David Durack leads the front of house team and compiles the wine and cocktail lists.
We take online reservations for up to 5 guests. Parties of 5 or more require credit card details to confirm the booking.
Parties of 6 or more need to be booked by telephone or email. For groups larger than 12 guests please call us to discuss your requirements on 02077589160.
PRIVATE EVENTS: the restaurant is available for private hire and we can cater for events up to 60 guests. For all details regarding exclusive use of Wild Honey please email us on email@example.com and our reservations team will be delighted to help you create a bespoke event.
PLEASE NOTE - The restaurant will be closed on Mondays throughout February and March.
The wine list offers a great selection from all the major wine growing regions with a good mix of organic and biodynamic selections. The list is approximately 100 bins.
Corkage - we do allow you to bring your own bottles to the restaurant. For the first bottle we charge £50. For further bottles we charge £65 up to a maximum total of 3 bottles.
Tuesday - Saturday
12pm - 2:30pm
Tuesday - Saturday
6pm - 10:30pm
We are closed all day on Sundays.
Please note: The restaurant will be closed on Mondays throughout February and March.
Take exit No 3, then head down Regent Street, turn right onto Hanover Street (which is the 2nd on the right from Oxford Circus station), then at Hanover Square, turn left onto St George Street. Wild Honey is number 12 on your right hand side, the building facing the church.
Take exit into the West One Shopping Centre, go up the escalator, and exit for Oxford Street, then turn right. Walk up Oxford Street, turn right onto New Bond Street, then 3rd left onto Maddox Street. 1st right onto St George Street. Wild Honey is number 12 on your right hand side, the building facing the church.
Take North Side exit, then turn left, walk in the direction of Piccadilly Circus. Turn left up Old Bond Street then the 3rd right onto Conduit Street. St George Street is the 1st left and Wild Honey is number 12 on your left hand side, the building facing the church.
From Piccadilly Circus underground station, take Regent West Side exit, walk up Regent Street for about 5 mins, take a left onto Conduit Street and the 2nd right onto St George Street. Wild Honey is number 12 on your right hand side, the building facing the church.
Take any bus to Oxford Circus, take exit No 3, then head down Regent Street, turn right onto Hanover Street (which is the 2nd on the right from Oxford Circus station), then at Hanover Square, turn left onto St George Street. Wild Honey is number 12 on your right hand side, the building facing the church.
From any British Rail Mainline station take the tube to either Oxford Circus, Bond Street, Piccadilly Circus or Green Park Stations and follow the map or follow the tube directions above.
Head to Oxford Circus, drive down Regent Street and turn right onto Hanover Street and left onto St George Street.
Parking: If you are driving yourself, please be aware that on street parking spaces are limited. There are meters at Hanover Square and on St George Street. There is a Masterpark Car Park on Cavendish Square and Broadwick Street.
12 St George Street
How to find us >
020 7758 9160
We have wheelchair access but no disabled toilet facilities.
12 St George Street
How to find us >
020 7758 9160
Please use this form for any queries, comments and suggestions.
Enter your contact information using the fields below. Please note that all fields are required to be completed:
Anthony Demetre started his culinary career quite late by chef standards. His original career plan was to join the Royal Navy in the Fleet air arm division to train as a naval pilot, however this was cut short due to a recurring knee problem from his school days. With his naval dreams scuppered, it was Anthony’s grandparents who navigated him towards a career in food. Both were of Greek origin and huge food lovers, in particular his grandmother, who was an excellent cook. Having spent his adolescent years watching her in the kitchen, he was inspired to choose cooking as a profession. This kicked off at Lucknam Park as chef de partie alongside head chef Anthony Blake when the hotel was launched. A move to The Castle in Taunton followed, as pastry chef to head chef Gary Rhodes, and this role was pivotal for his career development. After two years, he moved to London, to join Rhodes at The Greenhouse - where he rose from chef de partie to sous chef over two years. This was followed by a significant shift to The Four Seasons Hotel in London for nearly three years, where Bruno Loubet ran the kitchen and earned a Michelin star. When Loubet launched Bistro Bruno, Anthony moved with him to Soho - and the two continued to work together to open a second site, L’Odéon, in Regent Street, where Anthony assumed his first head chef position and remained for three years. Then, in 1999, he was appointed chef/director of Putney Bridge in Putney, southwest London, and the restaurant was awarded a Michelin star within a year of opening, in January 2000.
An ongoing dream was to open his own restaurant, and in 2006 this was realised with the launch of Arbutus in Soho, with business partner, Will Smith, who ran the front-of-house side of the operation. Centered on the informal ’bistronomy’ style, Arbutus was instrumental in changing the perception of dining out in London, demonstrating that accomplished cooking need not always require a fine dining setting and heavy price tag. This contemporary formula led to Arbutus receiving countless awards, including a Michelin star in its first year.
In 2007, Anthony and Will launched Wild Honey in Mayfair, London, and the restaurant also won a Michelin star within a year of opening.
2010 marked the opening of the duo's third restaurant, Les Deux Salons in Covent Garden, which echoed the style of Montparnasse brasseries in Paris. (The restaurant was sold in 2014 to Prescott & Conran.)
In 2016, Anthony and Will sold Arbutus, and Will moved to Scotland to pursue private ventures. Anthony now runs Wild Honey as an independent solo business, and it will celebrate its 10th anniversary in October 2017.
Anthony published his first cookbook in 2008 - 'Today's Special' - which exemplifies his approach to modern day simple dining, and is currently working on a second book to showcase the creativity that can be had using gluten-free and clean living ingredients from a professional’s point-of-view.
He has appeared on several TV series, including Great British Menu, Cooking at home with Rachel Allen, Saturday Kitchen and MasterChef The Professionals.
Anthony lives in west London with his wife and two sons. He is a keen road cyclist, and has a passion for the sport, which has also led to him crafting bespoke menus for the Grand Tours for the Giro d'Italia, the Tour de France and the Vuelta with the Rapha Cycling Club in Soho, London.
Highly regarded art consultant and curator, Maxine Davidson, worked alongside Arbutus and Wild honey to source the spectacular photographs that currently reside in our restaurants and bars.
Maxine’s particular appreciation for contemporary photography, allowed her to assemble a carefully selected group of works by internationally respected photographers.
+44 (0) 7775 566 273
Tim Walker - Floating drive in Cary Grant (fashion photographer for Vogue)
Jason Butler - The Conquistador of the useless
Tagliavini - Dame di Cartone ‘Cardboard Ladies’ (swiss-italian photographer and graphic designer, makes costumes himself out of cardboards)
Miles Aldridge - The Pure Wonder- Malicious Glamour
Denise Grunstein - Tied
Guy Bourdin - Umbrella
Lorenzo Vitturi - Green Stripes
020 7758 9160
If you cannot find a suitable table, please give us a call and we will do our best to help. We take online bookings for parties up to 5; larger tables (up to 12 guests) can be reserved by phone or .
If you have any special request please let us know using the request box during the booking process.Like us Follow us