After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve.
Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.
"Honey & Co.'s food -- taking its cue from generations of dedicated home cooks -- captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi
About the Author
Itamar Srulovich was born and raised in Jerusalem, cooking since the age of five and trained on the job in various places in Tel-Aviv. Itamar worked as the head chef under successful restauranteur Yotam Ottolenghi before opening Honey & Co. He is very happily married.
Sarit Packer has been cooking and baking since she was five, trained at Butlers Wharf and at the Orrery under Chris Galvin. Sarit is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons.
"Honey & Co's food--taking its cue from generations of dedicated home cooks--captures everything that is generous, hearty, and delicious in the Middle East. 'Soul-food' has never been more appropriate."—Yotam Ottolenghi
"Even a few minutes in Honey & Co. can feel like a sojourn in the Middle East."—Nicholas Lander, The Financial Times
"The ingredient that is in every mouthful, that isn't on the menu, is the huge dollop of home-made love."—AA Gill, The Sunday Times
'The recipes are as reliable, imaginative and savoury as you'd hope from Ottolenghi alumni, but the other big draw is the narrative...as good a read as it is a meal primer. Read it from cover to cover, but see if you aren't immediately tempted into the kitchen by page 1.'—The Guardian (UK)