Stockwell is home to Honey & Co restaurateurs Itamar Srulovich and Sarit Packer, but it’s central London where you’ll most often find them. Since opening their first restaurant in 2012, the couple’s delectable Middle Eastern offerings, warm welcome, and relaxed vibes have wowed Londoners. Today, Srulovich and Packer have restaurants and delis on Great Portland Street, Lamb’s Conduit Street, and Warren Street, along with their latest opening, Honey & Co Daily on Store Street.
Warm, always smiling, and clearly devoted to each other personally and professionally, the duo first met while working in the Middle East. They moved to London together to work in the kitchen at OXO Tower before Packer left to project-manage the opening of Nopi with Yotam Ottolenghi, while Srulovich became the head chef at the Notting Hill branch of Ottolenghi. Eventually, they branched out on their own, opening Honey & Co in 2012, and quickly followed up with delis, smokehouses, television appearances, and more. Together, Srulovich and Packer have created a brand that is both recognizable and coveted by fans.
“We’re not into massively pretentious food, and we don’t cook it either,” says Packer. “It really all comes down to atmosphere. We don’t want to open restaurants or eat out in places that feel too stuffy. We like places where you can sit and enjoy the food, and where the staff seem genuine and friendly; those are the places we tend to gravitate towards.” Srulovich adds, “We need to feel secure knowing that no tweezers came near our food! When we first opened Honey & Co, another restaurant that was very popular and always busy opened down the road. You couldn’t get a table, but when we finally went down there to try it, you almost felt fear when eating, and that’s not pleasant for anyone.”
Ultimately, the foodie power couple prefers to visit venues that are convivial, relaxed, and informal, where the freshest ingredients are at the forefront. Packer notes, “I hate it when you’re having a conversation, and the waiter comes over and just stands there to explain every dish to you; if you have to explain what I’m eating, I’m not sure I want to eat it.”
Outside of cooking, their creativity extends to ceramics, where they make coffee cups for their restaurants. “All our friends have babies,” Sarit shares, “but these are our babies. I love it when a new batch comes out of the kiln. We have different colors for different shops.” While I suggested they consider selling the cups, they insisted they don’t have the time, which isn’t surprising given their hectic schedules. Nevertheless, they have shared their favorite restaurants around the country that reflect the warmth and conviviality often associated with their own establishments.
The Old Pharmacy, Bruton
Srulovich: “I can’t wait for Osip to open in its new location, but we also love chef Merlin Johnson’s other gem, The Old Pharmacy.”
Packer: “Osip is my one exception to fine dining because it is formal but very relaxed. The waitstaff is extremely friendly, young, and well-informed, but I prefer the food at The Old Pharmacy.”
Who comes here?
Srulovich: “Bruton is extremely well-known across the Southwest now, and Merlin has such a big name, so you get a real mixture of locals and visitors just there to eat.”
Best table in the restaurant
Srulovich: “The Old Pharmacy is quite small, so any table is nice. After lunch, you can go into the adjacent shop and purchase fantastic coffee and local produce to take away with you.”
Best time to go
Packer: “It’s nice to turn a trip to Bruton into a weekend getaway. We stayed at Number One Bruton [the hotel located above Osip] during our visit; it was lovely. A walk down Bruton High Street is delightful, especially if there’s a good exhibition at nearby Hauser & Wirth. Adding dinner at The Old Pharmacy makes for a perfect area experience!”
Dish to order
Srulovich: “We had these beautiful pasta ribbons like handkerchiefs served with a delicious salad. It might sound silly, but I dream of having a place like that.”
Wright’s, West Wales
Srulovich: “We discovered Wright’s for the first time while attending an event, and we truly loved it. The community feel is lovely, and West Wales is particularly rich in produce.”
Who comes here?
Packer: “This is a fun, casual, happy, and community-focused place. Many walkers in the area often end up here.”
Best table in the restaurant
Packer: “There’s a lovely courtyard that’s great when it’s warm and dry.”
Best time to go
Srulovich: “We had a big dinner at a long table with friends in mid-spring, and it was beautiful.”
Dish to order
Packer: “We enjoyed the freshest asparagus and incredible cakes, which I remember vividly. We also came back for lunch the next day and indulged in enormous sandwiches.”
The Sportsman, Kent
Srulovich: “We visited The Sportsman just after opening our first Honey & Co. restaurant. Although it was our first break, we were exhausted and didn’t have the best weekend until we arrived at The Sportsman. There’s something magical about it. Chef Stephen Harris took the time to talk to us and provided encouraging advice as we embarked on our journey.”
Who comes here?
Srulovich: “With Steve’s amazing reputation, this restaurant has become a popular destination.”
Best table in the restaurant
Packer: “On our first visit, we sat by the service window—such a proper pub experience!”
Best time to go
Srulovich: “Anytime is lovely; even if you’re just stopping for a drink, it’s a proper pub, complete with garden cabins for those wishing to stay overnight.”
Dish to order
Srulovich: “The slip sole was delicious, complemented by exquisite oysters and turbot.”
Packer: “I love oysters but had to skip them due to an allergy that developed late in life. However, the bread and butter were remarkable!”
The Gardener’s Cottage, Edinburgh
Srulovich: “Edinburgh is a fantastic city, and this restaurant is outstanding. It’s not just about the food, but the overall ambiance.”
Packer: “This tiny café is located within a park, and it felt like a lovely escape from our unusual hotel. It’s all about simplicity, executed beautifully.”
Who comes here?
Srulovich: “It’s a charming spot where everyone is genuinely happy to see you, making it a local favorite.”
Best table in the restaurant
Packer: “The window tables are lovely, although in winter, anything near the fire is a good choice.”
Best time to go
Packer: “A lunch visit is ideal, especially for a post-meal stroll through the park.”
Dish to order
Srulovich: “We savored a beautiful cheese quiche featuring fresh leeks, executed perfectly despite its simplicity.”
Coombeshead Farm, Cornwall
Srulovich: “For me, this epitomizes hospitality. We were there for a weekend away from London, and it was a fantastic experience.”
Who comes here?
Srulovich: “Coombeshead is quite popular now, drawing visitors from far and wide, alongside locals popping in for fresh bread.”
Best table in the restaurant
Packer: “Every table is lovely! The entire experience celebrates the surrounding farmland.”
Best time to go
Srulovich: “If possible, I recommend turning it into a weekend getaway.”
Dish to order
Srulovich: “I’m not shy about enjoying the farm-fresh offerings around us, and their vegetarian three-course menu focused on greens picked that day was impressive.”
