This week saw another memorable date in the London Folly household, a wedding Anniversary, not really a significant one, but as in birthdays, everyone is significant.

Presents are taboo, but treats are allowed, so I got the treat in first and there was nothing Himself he could do, but accept it.

Willowy brunette had been recommended a restaurant called Wild Honey, which rang a bell to me. The now defunct ( a pity methinks) Ladies Who Lunch lunch group, had eaten there a few years ago, but then it seemed to disappear. Yes indeed it had, but now it is back, in a new location. Wild Honey had been in Marylebone, London for about 12 years and now it is in the Sofitel, St. James, and is beautiful .

It is run by Anthony Demetre who held a Michelin star for his Putney Bridge restaurant. He then realised his dream of running his own restaurant, and launched Arbutus in Soho in 2006, followed by Wild Honey in Mayfair in 2007 which closed in early 2019. In October 2018, Anthony launched Vermuteria, a café and bar in the new Coal Drops Yard development in King’s Cross.

Coal Drops Yard has been on my list of places to go, it is literally down the road from me, but have yet to visit. Coal Drops Yard. Once the marshalling yards of the industrial revolution, these Victorian brick viaducts have served as film sets, been home to counter-culture artists, and for a decade, hosted some of London’s biggest rave parties. But now, and with inspiration by Thomas Heatherwick ( creator of the London Olympic Flame and the new London Bus) two of these Victorian  buildings have been joined together, with an amazing roof and now the whole are is either for shopping or eating. So now obviously I need to try out Vermuteria.

But back to Wild Honey, I receive dining offers frequently and this one popped up in my IN box and I thought “Why Not? Consequently I booked and paid for, in advance for 4 people ( we went with friends) and we were not at all disappointed. At the time I was unaware of the Remy Martin connection, but I don’t think we complained. ( some wine pairings were also served)

We started out with a Remy Martin cocktail followed by

Roast heritage beetroot, black pudding, cured wild boar cheek, green sauce

Grilled Seabass, salsify, autumn mushrooms, merlot vinegar

 Fallow venison Wellington, caramelised celeriac puree, Armagnac and pear and Kale

Dessert 1 was a type of Rum baba, with Wild Honey ice cream

And finally another slug of divine brandy and an even more divine chocolate morsel.