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 Honey St James. His love for cooking is paired with a strong commitment to sustainability.
A Passion for Sustainability:
Anthony is committed to sourcing ingredients that support local farmers and reduce environmental impact, reflecting his belief that great food begins with responsible choices.
A Culinary Explorer:
Before launching Wild Honey, Anthony travelled extensively across Europe, drawing inspiration from regional flavours and techniques that now define his unique style.
Ice Cream Innovator:
Beyond savoury, Anthony’s signature Wild Honey ice cream has become a beloved highlight, showcasing his knack for creativity and unexpected delights.
Ice Cream Innovator
Beyond savoury, Anthony’s signature Wild Honey ice cream has become a beloved highlight, showcasing his knack for creativity and unexpected delights.
A Passion for Sustainability:
Anthony is committed to sourcing ingredients that support local farmers and reduce environmental impact, reflecting his belief that great food begins with responsible choices.
A Culinary Explorer:
Before launching Wild Honey, Anthony travelled extensively across Europe, drawing inspiration from regional flavours and techniques that now define his unique style.
Led by Chef Anthony Demetre, Wild Honey blends British produce with French technique in a Michelin-starred menu that evolves daily. Each dish reflects his philosophy of authenticity and simplicity, from seasonal plates to the signature Wild Honey ice cream.
Early Career
Came into the industry quite late, as his chosen career in the Royal Navy Fleet Air Arm division was cut short by a recurrent knee problem.
No formal training as such, Anthony gained experience working as a ‘Stagier’ in many worldwide restaurants before long tenures with Gary Rhodes and Bruno Loubet.
His move to Putney Bridge in 1999 as Chef Director earned him his first Michelin star, where he would stay until 2006.
2006
Co-founded Arbutus in Soho, introducing approachable bistronomy-style dining.
2007
Opened Wild Honey in Mayfair, earning a Michelin star within its first year.
2016
Became sole owner of Wild Honey.
2019
Relocated Wild Honey to Sofitel London St James, rebranding as Wild Honey St James.
2022
Wild Honey St James was awarded a Michelin star, retaining it every year since.
2023
Expanded Wild Honey’s commitment to sustainability by partnering with local farmers and introducing new seasonal dishes that highlight British produce.
2024
Opened sister restaurant Bistrot at Wild Honey in Sofitel London St James, offering a more casual yet refined dining experience inspired by classic French bistro culture.
Culinary Philosophy
Focus on seasonal, ingredient-led cooking, emphasising French Mediterranean and British produce. Combines elegance with approachability in dishes.
Strong commitment to sustainability: responsible sourcing, waste reduction, and supporting farmers, fishermen, and artisans. Believes food should tell a story of seasonality, provenance, and craftsmanship.
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Leadership & Mentorship
Champions mentorship and collaboration in the kitchen.
Creates an environment for young chefs to develop and grow.
Emphasises integrity, warmth, and authenticity in guest experience and team culture.
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Recognition & Influence
Widely admired for creativity, integrity, and dedication to excellence in British dining. Continues to evolve his culinary vision while respecting traditional techniques and values.
Has made a significant impact on modern British dining, combining classical and contemporary influences.
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Although my dishes may appear simple, each one is crafted to deliver depth of flavour, as for me it’s not about theatrics but the honesty of each ingredient.”
