It was announced last month that Demetre’s Wild Honey restaurant in Mayfair is to close after 12 years, with the chef currently in the process of selling the site.
The kitchen of the new Wild Honey is to be overseen by Simon Woodrow, who previously worked at Wild Honey Mayfair, and was formerly head chef at The Balcon.
Typical dishes intended for Wild Honey’s launch menu include warm smoked eel and rillettes; traditional bouillabaisse; slow-cooked and crisp tripe with sweet spice, fried egg and raw cream; roast saddle of rabbit with slow-cooked shoulder cottage pie; classic English custard tart; and London Wild Honey ice cream.
A short set lunch and early evening menu will also be available.
Diners will be able to choose from a wine list of approximately 100 bins, which will cover both new and old-world. Craft beer will also be served on tap.
Demetre also owns café and bar concept Vermuteria with designer Michael Sodeau, which opened in Coal Drops Yard late last year. However, he is better known for the now-closed Arbutus, a pioneering Soho restaurant that popularised affordable fine dining.