Honey & Co

Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards

Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015

Sunday Times Food Book of the Year 2014

'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine

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.

Chapters include:

Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks

Winner of Guild of Food Writers Awards: Cookery Book of the Year 2016

“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 MonthlyThe 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 WeekIt'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 StrandsWhat began life as a modest neighbourhood restaurant in Bloomsbury has since attracted a staunch following with its heartwarming dishes from the Middle East. Sarit Packer and Itamar Srulovich, the couple who run Honey & Co. have now written a book that captures - with sympathetic honesty - the love and toil involved. - Harpers BazaarThe recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. - GuardianThe friendly yet knowledgeable vibe of the restaurant glows from the pages too. It's packed with mouth-watering recipes: pickles, salads, slow-cooked stews and show-stopping puds. This is a book to treasure. - Independent on SundayFalafel fans rejoice! You'll find three recipes for this Middle Eastern favourite in Honey & Co's book, pluse the full complement of mezze dishes, dips, salads, breads and reich slow-cooked dishes, such as the melting lamb shawarma that I made. These recipes suit all abilities, written in an accessible sytle with mouth-watering photographs. - Square Meal”

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 modest neighbourhood restaurant in Bloomsbury has since attracted a staunch following with its heartwarming dishes from the Middle East. Sarit Packer and Itamar Srulovich, the couple who run Honey & Co. have now written a book that captures - with sympathetic honesty - the love and toil involved. - Harpers Bazaar

The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative. The couple met in a kitchen, and haven't stopped sharing their favourite foods with each other and the people around them ever since. - Guardian

The friendly yet knowledgeable vibe of the restaurant glows from the pages too. It's packed with mouth-watering recipes: pickles, salads, slow-cooked stews and show-stopping puds. This is a book to treasure. - Independent on Sunday

Falafel fans rejoice! You'll find three recipes for this Middle Eastern favourite in Honey & Co's book, pluse the full complement of mezze dishes, dips, salads, breads and reich slow-cooked dishes, such as the melting lamb shawarma that I made. These recipes suit all abilities, written in an accessible sytle with mouth-watering photographs. - Square Meal

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.

Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015 Sunday Times Food Book of the Year 2014 'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine 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.Chapters include:Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks

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