{"id":3111,"date":"2025-09-12T08:15:41","date_gmt":"2025-09-12T08:15:41","guid":{"rendered":"https:\/\/wildhoney.isauramedia.com\/?page_id=3111"},"modified":"2026-01-22T12:43:01","modified_gmt":"2026-01-22T12:43:01","slug":"chef-anthony-demetre","status":"publish","type":"page","link":"https:\/\/wildhoney.isauramedia.com\/index.php\/chef-anthony-demetre\/","title":{"rendered":"Chef Anthony Demetre"},"content":{"rendered":"\t\t
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Chef Anthony Demetre<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A visionary chef blending modern European flair with timeless French technique.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A Michelin-Starred Culinary Journey<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Michelin Star 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Three Rosette Awards 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Renowned chef Anthony Demetre<\/strong> spent 12 years propelling the success of the original Wild Honey restaurant,<\/strong> in Mayfair. Now, he brings his passion for crafting creative Michelin-star cuisine<\/strong> to Wild Honey St James. His love for cooking is paired with a strong commitment to sustainability.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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A Passion for Sustainability:<\/em><\/b><\/strong><\/span><\/p>

Anthony is committed to sourcing ingredients that support local farmers<\/strong> and reduce environmental impact, reflecting his belief that great food begins with responsible choices<\/strong>.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t

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A Culinary Explorer:<\/b><\/em><\/p>

Before launching Wild Honey, Anthony<\/strong> travelled extensively across Europe<\/strong>, drawing inspiration from regional flavours and techniques that now define his unique style<\/strong>.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t

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Ice Cream Innovator:<\/em><\/b><\/p>

Beyond savoury, Anthony\u2019s signature Wild Honey ice cream<\/strong> has become a beloved highlight, showcasing his knack for creativity and unexpected delights<\/strong>.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\n\t\t\t<\/div>\n\n\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\tBeyond savoury, Anthony\u2019s signature Wild Honey ice cream has become a beloved highlight, showcasing his knack for creativity and unexpected delights.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tA Passion for Sustainability:\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t

\n\t\t\t\t\t\tAnthony is committed to sourcing ingredients that support local farmers and reduce environmental impact, reflecting his belief that great food begins with responsible choices.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tBefore launching Wild Honey, Anthony travelled extensively across Europe, drawing inspiration from regional flavours and techniques that now define his unique style.\t\t\t\t\t<\/p>\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Led by Chef Anthony Demetre<\/strong>, Wild Honey blends British produce with French technique in a Michelin-starred menu<\/strong> that evolves daily. Each dish reflects his philosophy<\/strong> of authenticity and simplicity, from seasonal plates to the signature Wild Honey<\/strong> ice cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Early Career<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tTrained under leading chefs including Pierre Koffmann, Marco Pierre White, and Raymond Blanc, Anthony gained experience in top kitchens such as The Castle, The Greenhouse, Bistrot Bruno, and Putney Bridge, where he earned Michelin stars and AA rosettes as chef-director.<\/span>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2006<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Co-founded Arbutus<\/strong><\/em> in Soho, introducing approachable bistronomy-style dining.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2007<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opened Wild Honey in Mayfair<\/strong>, earning a Michelin star within its first year. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Became sole owner of Wild Honey.<\/strong><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2019<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Relocated Wild Honey to Sofitel London St James, rebranding as Wild Honey St James<\/strong>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2022<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Wild Honey St James<\/strong> was awarded a Michelin star,<\/strong> retaining it every year since.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Expanded Wild Honey\u2019s commitment<\/em> to sustainability<\/strong> by partnering with local farmers and introducing new seasonal dishes that highlight British produce.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2024<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Opened sister restaurant Bistrot at Wild Honey<\/strong> in Sofitel London St James, offering a more casual yet refined dining experience inspired by classic French bistro culture<\/strong>.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Other Ventures<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Vermuteria<\/i><\/strong> in King\u2019s Cross (vermouth and cycling-inspired bar\/restaurant), Culinary Director of<\/span> The Elizabeth pub<\/i><\/strong> in Belgravia (from 2025).<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Culinary Philosophy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Focus on seasonal, ingredient-led cooking emphasizing French Mediterranean and British<\/strong> produce. Combines elegance with approachability in dishes.<\/p>

Strong commitment to sustainability<\/strong>: responsible sourcing, waste reduction, and supporting farmers, fishermen, and artisans. Believes food should tell a story of seasonality, provenance, and craftsmanship.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Leadership & Mentorship<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Champions mentorship<\/strong> and collaboration in the kitchen.<\/p>

Creates an environment for young chefs<\/strong> to develop and grow.<\/p>

Emphasizes integrity, warmth, and authenticity<\/strong> in guest experience and team culture.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Widely admired for creativity, integrity, and dedication to excellence in British dining<\/strong>. Continues to evolve his culinary vision while respecting traditional techniques and values.<\/p>

Has made a significant impact on modern British dining<\/strong>, combining classical and contemporary influences.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t.\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\tAlthough my dishes may appear simple, each one is crafted to deliver depth of flavour, as for me it\u2019s not about theatrics but the honesty of each ingredient.\u201d\t\t\t<\/p>\n\t\t\t\t\t\t\t

\n\t\t\t\t\t\t\t\t\t\t\tAnthony Demetre<\/cite>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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FAQS <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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\n What is Chef Anthony Demetre known for in his cooking style?<\/a><\/strong>\n<\/h6>\n
\n Chef Anthony Demetre is known for refined, ingredient-focused cooking that emphasizes fresh, seasonal produce, sustainability, and respect for the natural flavour of ingredients.\n<\/div>\n\n
\n Where did Anthony Demetre train and how does that influence Wild Honey\u2019s cuisine?<\/a><\/strong>\n<\/h6>\n
\n Anthony trained under respected culinary figures and his cooking reflects European technique rooted in classical French methods, combined with the best of seasonal British ingredients.\n<\/div>\n\n
\n How does Chef Demetre decide what goes on the menu each day?<\/a><\/strong>\n<\/h6>\n
\n Each day\u2019s menu at Wild Honey is built around the best ingredients delivered that morning, meaning the dishes change regularly based on what is freshest and in season.\n<\/div>\n\n
\n What is Chef Demetre\u2019s philosophy regarding sustainability?<\/a><\/strong>\n<\/h6>\n
\n Sustainability lies at the heart of Anthony\u2019s philosophy \u2014 from responsible sourcing and reducing waste to partnering with small producers \u2014 reflecting deep respect for the environment and local community.\n<\/div>\n\n
\n How does Anthony Demetre balance tradition and modernity in his cuisine?<\/a><\/strong>\n<\/h6>\n
\n His approach blends classical French culinary foundations with contemporary European influences, creating dishes that are both technically skilled and welcoming in flavour.\n<\/div>\n\n
\n What role does the restaurant\u2019s location play in Chef Demetre\u2019s vision?<\/a><\/strong>\n<\/h6>\n
\n Situated in London\u2019s West End, the setting supports Anthony\u2019s belief that fine dining should be both elevated and approachable, matching the grandeur of the space with warm and personal hospitality.\n<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Chef Anthony Demetre A visionary chef blending modern European flair with timeless French technique. A Michelin-Starred Culinary Journey Michelin Star 2025 Three Rosette Awards 2025 Renowned chef Anthony Demetre spent 12 years propelling the success of the original Wild Honey restaurant, in Mayfair. Now, he brings his passion for crafting creative Michelin-star cuisine to Wild […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-3111","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/pages\/3111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/comments?post=3111"}],"version-history":[{"count":365,"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/pages\/3111\/revisions"}],"predecessor-version":[{"id":14808,"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/pages\/3111\/revisions\/14808"}],"wp:attachment":[{"href":"https:\/\/wildhoney.isauramedia.com\/index.php\/wp-json\/wp\/v2\/media?parent=3111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}