by Anthony Demetre
Led by Chef Anthony Demetre, our kitchen is built on refined technique and a lifelong commitment to sustainability. He trained with renowned chefs Gary Rhodes and Bruno Loubet before earning his first Michelin star as Chef Director at Putney Bridge in 1999.
Today, we bring that mastery to the historic rooms of our Grade II listed Neoclassical building on Pall Mall. Our seasonal à la carte, pre-theatre, and signature working lunch menus change daily, guided by the exceptional produce we receive each morning from local suppliers.
Michelin Star
2026
Three Rosette Awards
2025
Wild Honey St James is founded on principles of respect and integrity. Our approach is a commitment to craftsmanship and provenance, where classical French techniques are elevated by the freshness of seasonal British produce.
Sustainability is at the heart of our philosophy. From responsible sourcing to supporting small producers, we ensure our impact is as thoughtful as our hospitality. It’s food that values clarity and precision, as well as warmth and generosity.
Wild Honey St James is founded on principles of respect and integrity. Our approach is a commitment to craftsmanship and provenance, where classical French techniques are elevated by the freshness of seasonal British produce.
Sustainability is at the heart of our philosophy. From responsible sourcing to supporting small producers, we ensure our impact is as thoughtful as our hospitality. It’s food that values clarity and precision, as well as warmth and generosity.
Each day, Anthony crafts the menu based on the finest seasonal ingredients at their peak. His cooking is rooted in classical technique, yet guided by simplicity, allowing the natural flavours to shine through.
Our wine list is curated with the same care as our ingredients, featuring exceptional bottles from producers we respect. Whether savoured by the glass or paired thoughtfully with each dish, the wine becomes an extension of the story we tell at the table.
