01.

Home

OUR RESTAURANT

In July 2007 Will Smith and Anthony Demetre, the team behind Arbutus, opened their second restaurant, Wild Honey in Mayfair. With its central location just behind Regent Street, Wild Honey is the perfect place to enjoy a meal after visiting one of the area’s numerous art galleries or after a visit to the boutiques on Bond Street.

Situated opposite the spectacular St George’s Church, the room skilfully combines a stunning outlook with a stylish, modern interior. Classic wood panelling offset by a bespoke collection of modern photographic art complete the look. The French-inspired menu offers the freshest, most seasonal of ingredients and a daily-changing selection of exciting dishes.

EASTER WEEKEND

Wild Honey will be closed on Easter Monday (April 21st). We apologise for any inconvenience and look forward to welcoming you back on Tuesday, April 22nd. If you’re looking for a great place for a meal nearby, our sister restaurant Arbutus will be opened throughout the Easter weekend. Arbutus is located in Frith St, Soho and is just 10 min walk away from us. Visit Arbutus website for information about menus and opening times, and call 02077344545 to make a reservation.

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Reservations

Wild Honey offers an elegant and intimate dining space in a beautiful room in the heart of Mayfair. With the large window providing a spectacular view of St George’s Church, the room skillfully combines modern artwork, stunning red leather banquettes and wood-panelled walls. Crisp linen and well-spaced tables add to a comfortable and classy dining experience.

  • We take online reservations for up to 6 guests.
  • Groups up to 8 people can be booked by phone or email. Parties of 7 and 8 will be offered our seasonal tasting menu (£75 per person for 6 courses)
  • Apart from the full a la carte, we offer a range of seasonal fixed price menus and you can see all of them here.
  • Please note that we ask for card details to confirm bookings of 6 and more and all reservation on Saturday nights. We operate a 24h cancellation policy.
  • The restaurant is available for private hire for groups of up to 55. For all details regarding exclusive use of Wild Honey please contact us by email and our reservations department will be delighted to help you create a bespoke event.
04.

Wine List

What makes our wine list unique is that all wines are available by 250ml carafe.

This allows our diners to sample various wines through the meal, find the best match to each individual dish and makes it easier to explore the list and give in to the temptation to try something new.

The wine list in concise but varied, offering good value for money. With about 25 red, 25 whites, rosés and dessert wines the wine list covers all of the major wine growing regions of the world.

All our wines are available for off sale in multiples of six at reduced rates.
Please us with your request and we can provide a quote.

05.

Times & Directions

Opening Times

Lunch

Monday - Saturday
12pm - 2:30pm

Dinner

Monday - Saturday
6pm - 11pm (last reservations 10:30pm)

We are closed all day on Sundays.

Directions

Tube

From Oxford Circus Station (5 minutes)

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 Bond Street (8 minutes)

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.

From Green Park (10 minutes)

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 (10 minutes)

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.

Bus

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.

Train

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.

Car

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.

Contact us

Wild Honey
12 St George Street
London
W1S 2FB
How to find us >

020 7758 9160

We have wheelchair access but no disabled toilet facilities.

07.

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08.

Contact

Address

Wild Honey
12 St George Street
London
W1S 2FB
How to find us >

020 7758 9160

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09.

About

Will Smith

Will Smith

Will’s first foray into hospitality was in hotel management working in notable establishments such as Cameron House Hotel on Loch Lomond and The Balmoral Hotel in Edinburgh which piqued a passion in Will to pursue the restaurant side of the hotel business.

Read More >

Recognising that London was at the forefront of the restaurant scene Will relocated there in 1997 taking on the role of Restaurant Manager at L’Odeon on Regent Street.

It was at L’Odeon that he met his now business partner, Chef Anthony Demetre and a joint venture followed with the opening of Putney Bridge Restaurant in 1998. This iconic restaurant situated on the start line of The Boat Race became renowned for its excellence in both food and service, winning the team a Michelin star in 1999. Following the sale of the building in 2005 Will and Anthony had the perfect opportunity to follow their dream of opening their own business in London’s West End.

Arbutus opened on Frith Street in Soho in May 2006 to great critical acclaim trail blazing a trend for exceptional food and wine served in a relaxed and informal atmosphere. Will’s wine list was widely lauded for its unique offering of some 60+ wines all available by the 250ml carafe something not previously found in the London restaurant. Within 8 months of opening, Arbutus was awarded a Michelin star.

Wild Honey in Mayfair followed in June 2007 again achieving a Michelin star in its first year of trading. Their most recent opening was Les Deux Salons in Covent Garden in October 2010, an all day brasserie which has received unilateral praise for its food and service.

Will has made several TV appearances including BBC 2’s ‘Masterchef - The Professionals’ and has been called on to share his passion and experience on various radio programmes including BBC Radio 4’s Food Programme and Farming Today. He is a regular speaker at a variety of hospitality industry events.

Anthony Demetre

Anthony Demetre

Anthony started his culinary career pretty late by chef standards. His first love was to join the Royal Navy in the fleet air arm division and hopefully train as a naval pilot; however this was cut short due to a recurrent knee problem originally sustained in his school days.

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With his naval dreams scuppered it was Anthony’s grandparents who navigated him towards a career in food. Both his grandmother and grandfather were of Greek origin and huge food lovers, in particular his grandmother who was an excellent cook. Having spent his adolescent years watching and helping his grandmother in the kitchen, this inspired Anthony to peruse to cooking as a career.

Having learnt his craft working in some of the world’s leading restaurants and being taught by some of the best chefs including Marco Pierre White and Pierre Koffman a turning point in Anthony’s career came in 1999 when he was appointed chef/director of Putney Bridge restaurant in South West London. It was here that Anthony met his now business partner Will Smith, then restaurant manager of Putney Bridge. Within a year of opening, in January 2000 Putney Bridge and the team were awarded a Michelin Star followed by four AA rosettes for food and service.

An ongoing ambition of Anthony’s was always to open his own restaurant and in 2006 this was realised when he and Will opened their own restaurant Arbutus in Soho, London.

Centred on an informal ‘Bistro Moderne’ Arbutus was instrumental in changing the perception of dining out, demonstrating that accomplished cooking does not always require a fine dining setting and heavy price tag. This contemporary formula has led to Arbutus receiving countless awards including a Michelin star in its first year.

The following year in 2007 Anthony and Will went on to open Wild Honey in Mayfair, London which continued the ethos of affordable and affable dining and also won a Michelin star within a year of opening.

2010 heralded the opening of Anthony and Will’s third restaurant, Les Deux Salons in Covent Garden which is very similar in style and format to the grand brasseries of Montparnasse in Paris.

Aside from his restaurants, Anthony has also written his first cook book ‘Today’s Special’ which exemplifies his approach to modern day simple dining. He has appeared many times on the BBC, taking part in the Great British Menu series and Saturday Kitchen live alongside James Martin.

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Make a reservation at
Wild Honey

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 6; larger tables (up to 8 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.