Best Newcomer in the Observer Food Monthly Awards 2013. This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything. Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co.
Read Caroline Baum's Review
Our love affair with food from this part of the world was given a huge boost by Yotam Ottolenghi, who made the flavours of this region more familiar and popular. The darling of London’s fashionable food set, Ottolenghi has built an empire of restaurants, cookbooks and TV series. His boyish charm, curiosity and respect for the cultures he visits, have made him a very appealing figure who deserves his success.
Two years ago, one of his most talented disciples, Sarit (she was his pastry chef) and her husband Itamar, have taken everything they know from cooking in Tel Aviv and opened one of London’s most popular eateries. It is almost impossible to get a table at their tiny place on Warren Street just a few doors along from where Matthew Flinders once lived, but the place has become a mecca for patrons who love the flavours and textures of their dishes. I was lucky enough to eat there last year and had the best artichoke salad ever (it’s in the book, but you have to prepare the chokes from scratch). I know it sounds sappy and gushy, but this food tastes as if it was made with love or at least some kind of personal care for customers. You leave feeling nourished, in the best sense of the word.
No wonder a canny publisher snapped them up for a six figure sum and a two book deal (the next one will be on baking). This food is gutsy and gorgeous without being fussy or faddish. You can simplify recipes and make them for every day meals or ramp them up and turn them into celebratory feasts. Either way, this is a drool-worthy collection, beautifully presented, that will make any cook salivate.
About the Author
Itamar Srulovich was most recently head chef at Ottolenghi, while Sarit Packer was both head of pastry at Ottolenghi and executive chef at Nopi. They first met ten years ago in a restaurant kitchen in Israel. Honey & Co. in London's Fitzrovia is their first solo project bringing their version of Middle Eastern food to this corner of London.
The richness and variety of the recipes. But it's not just about the superb dishes: the book also captures a sense of place, bottling the personality of the tiny, 10-table restaurant on London's Warren Street. - Observer Food Monthly
The lure of this book about an eatery is clear: the owners' stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them... If you love Honey & Co, this book is a must-read. - Time Out, Cookbook of the Week
It's not unusual for a book to grow from the seed of a restaurant. Most will start off telling the reader about the restaurant, the author, the inspiration and philosophy. Few will tell you how the owners fell in love over oven-fresh burek and pigeon stuffed with pine nut rice. How they sneered at each others introductions to "Haifa's best falafel" and "Jerusalem's best falafel", each secretly enjoying both. Few will introduce you to the staff, from the loveable front-of-house Rachael to "sweet, funny" Carlos the kitchen porter... Each section of this book is lightly spiced with just the right amount of anecdote and memory. It's blindingly obvious that hearts and souls and a great deal of love have gone into it. That's not something I come across too often in a cookbook. It also made me laugh out loud more than once. - Saffron Strands
What began life as a mod