1 Michelin Star Chefs: Anthony Demetre, chef owner, Wild Honey St James

The Staff Canteen

Anthony Demetre is the chef and owner of one Michelin-starred Wild Honey St James

Anthony Demetre's earliest memory of food is helping his grandmother in the kitchen as a young child.

Wild Honey St James

Image Credit: Anthony Demetre

8 Pall Mall, St. James's, London SW1Y 5NG

Website: https://www.wildhoneystjames.co.uk/

Tel:  +44 (0) 207 389 7820

Email: [email protected]

Opening hours:

Monday to Friday, 7 - 10:30am
Saturday & Sunday, 7 - 11am

Tuesday to Saturday, 12am - 2:30pm

Wednesday to Saturday, 5pm - 9:30pm

Tuesday to Saturday, 5pm - midnight
Sunday & Monday 12am - midnight 

Instagram: @wildhoneystjames

Twitter: @WildHoneySJ

Facebook: @wildhoneystjames


Anthony Demetre didn't originally plan on being a chef.

When he was 19, he signed up for the Fleet Air Arm division of the Royal Navy. However, he was unable to join due to recurring knee dislocations from playing rugby at school, and thus had to look for a career elsewhere. 

Having always had a love for food and cooking, he went to Shaun Hill of Hill’s Restaurant in Stratford-upon-Avon for advice. Even though Hill's restaurant was on the verge of closing down and he only worked there for one day, it was all the inspiration he needed to become a chef.

Anthony's culinary career truly started at Lucknam Park in Wiltshire, before he moved on to The Castle in Taunton. 

After that, he worked at The Greenhouse in Mayfair before his next move took him to The Four Seasons Hotel in London. He worked there under head chef Bruno Loubet for three years before leaving to join Loubet for the launch of his restaurant Bistro Bruno in Soho, as well as L'Odéon on Regent Street.

Image Credit: Ming Tang Evans

In 1999, Anthony was appointed as the chef director of Putney Bridge restaurant, which was then awarded a star in the Michelin Guide for Great Britain an Ireland 2000.

In 2006, he was finally able to realise his dream of opening his own restaurant with the launch of Arbutus in Soho. This was followed by Wild Honey in Mayfair in 2007.

What the guides say...


three stars

AA Restaurant Guide



In October 2018, Anthony opened Vermuteria, in the new Coal Drops Yard development in King's Cross.

The chef co-owns the café and bar, which - as its name indicates - offers a vast selection of European Vermouths, as well a select menu prepared using produce from respected suppliers.

Wild Honey's Mayfair site closed early in 2019 to reopen at Sofitel London as Wild Honey St James. 

In 2021, Anthony joined the team at The Crossing (formerly The Tree House) in Barnes as a consultant chef, working with head chef Alessandro Carulli to create a menu which reflects his style.

After two years of tumult for the hospitality industry, Wild Honey St James was awarded a star in the Michelin Guide for Great Britain and Ireland 2022.

Wild Honey St James

Wild Honey's new location is a corner site outfitted into a striking dining room designed by interior specialist Jim Hamilton.

While the brasserie is a part of the Sofitel London St James hotel, it feels like a completely separate and standalone place. This effect is partially achieved by the fact that the restaurant has its own entrance on Pall Mall.

Image Credit: Anthony Demetre

The restaurant itself is in a Grade-II listed building - a former banking hall.


Anthony's style of modern European cooking has been defined by a lack of pomposity and showmanship, according to the Michelin guide

The guide notes that Anthony's food is all about the flavours, so while his dishes might look quite simple, they are packed full of flavour, adding that the special nature of his menu is amplified by the fact that he regularly brings in new dishes to complement his specialities.

Guests can choose between a la carte, tasting or pre-theatre - the restaurant is in the West End, after all - with dishes such as Cornish cod with grey shrimps, parsley and lemon ‘Dieppoise’, leeks, Charlotte potato; Daphne’s Denbighshire lamb, roast and slow-cooked with lacquered January king greens; and, naturally, Wild honey ice cream with raw honeycomb.


In 2008, Anthony wrote a recipe book that collects some of his best recipes from Arbutus and Wild Honey, titled 'Today's special: A new take on bistro food.'

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The Staff Canteen

Editor 16th February 2022

1 Michelin Star Chefs: Anthony Demetre, chef owner, Wild Honey St James