You don't need a formal sommelier training to realize that tahini and heavy oak don't mix. It's a common mistake. People walk into a Middle Eastern restaurant, see a menu full of lemon, garlic, and spice, and panic-order the most expensive Cabernet on the list. Big error. That wine will taste like metallic ash against a backdrop of bright sumac and creamy labneh. Sarit Packer and Itamar Srulovich have spent years perfecting this balance at Honey & Co, and their latest venture, Honey & Co Daily in Bloomsbury, is basically a masterclass in how to eat and drink without overcomplicating things.
The secret to their success isn't just the food. It's the vibe. They've created a space where a cold glass of crisp white wine feels just as at home with a morning pastry as it does with a plate of salt-cod fritters at midnight. You’re here because you want to recreate that specific magic at home. You want the recipes that make guests linger and the wine pairings that actually make sense.
Middle Eastern food is notoriously difficult to pair because it hits every part of your palate at once. You’ve got the acidity of citrus, the richness of olive oil, the heat of chilies, and the earthiness of cumin. Most wines get bullied by those flavors. You need bottles that can punch back or, better yet, dance along.
Start with Salt and Sparkle
The first thing you should put on your table is something fried. Specifically, the Honey & Co salt-cod fritters. They’re light, airy, and dangerous because you can eat twenty of them before you realize what's happened. The trick is the batter. It has to be ice-cold when it hits the oil.
Salt Cod Fritters with Lemon Aioli
You’ll want to soak your salt cod for at least 24 hours, changing the water three or four times. Don't skip this. If you do, you're just eating a salt lick. Once it's ready, poach it gently in milk with a bay leaf. Flake that fish into a mixture of mashed potatoes, parsley, and just a hint of garlic.
The aioli is where the magic happens. Don't use store-bought mayo. Whisk an egg yolk with lemon juice and slowly drip in rapeseed oil until it's thick enough to stand a spoon in. Fold in some grated lemon zest at the end. It cuts right through the fat of the fry.
The Wine Pairing
Go for a Crémant de Loire or a high-quality Cava. You need bubbles. The carbonation acts like a scrub brush for your tongue, clearing away the oil from the fritter and prepping you for the next bite. Avoid Champagne for this—it’s too brioche-heavy. You want something lean and citrus-forward.
The Art of the Vegetable Main
Most people think of vegetables as a side dish. That's a boring way to live. At Honey & Co, vegetables get the superstar treatment. Their roasted cauliflower with tahini and pomegranate is legendary for a reason. It’s about textures. You want the charred, bitter edges of the cauliflower to hit the creamy, nutty tahini.
Roasted Cauliflower with Green Tahini and Pine Nuts
Break a large cauliflower into florets. Toss them in more olive oil than you think is necessary, salt, and a healthy dusting of cumin. Roast at 220°C until they’re bordering on burnt.
For the green tahini, blend raw tahini paste with lemon juice, a splash of water, and a massive handful of parsley and coriander. It should be the color of a lush lawn. Drizzle it over the hot cauliflower and shower the whole thing with toasted pine nuts and pomegranate seeds.
The Wine Pairing
This is where you pull out an Orange Wine. Specifically, something from Georgia or Slovenia. These wines are made by leaving white grapes in contact with their skins, giving them tannins and a funky, nutty profile. It mirrors the nuttiness of the tahini perfectly. If you’re scared of "natural" wine, a skin-contact Pinot Grigio is a safe, delicious middle ground.
Seafood and the Acid Trip
Cooking fish at home scares people. They’re afraid of undercooking it or making the house smell like a wharf. Stop worrying. The Honey & Co approach to sea bass is foolproof because it relies on high heat and a massive amount of herbs.
Whole Roasted Sea Bass with Herb Salad and Sumac
Get your fishmonger to scale and gut a whole sea bass. Stuff the cavity with lemon slices and fennel fronds. Score the skin and rub in sea salt and harissa. Roast it fast and hot.
While that’s happening, make a salad that is basically 90% herbs. Mint, dill, and flat-leaf parsley. Toss it with thinly sliced red onions that have been soaking in sumac and lemon juice. The sumac provides a dry, astringent tartness that is far more interesting than just plain vinegar.
The Wine Pairing
You need an Assyrtiko from Santorini. This wine is grown in volcanic soil and literally tastes like salt and lemon. It’s high-acid and bone-dry. It’s like a squeeze of fresh lemon over the fish, but in liquid form. It handles the spice of the harissa without flinching.
Meat with a Middle Eastern Soul
Lamb is the king of the Honey & Co kitchen. But we aren’t talking about a boring roast leg. We’re talking about lamb kofta with a spicy tomato sauce and plenty of yogurt.
Lamb Kofta in Spicy Tomato and Eggplant Sauce
Mix ground lamb with grated onion, cinnamon, allspice, and lots of black pepper. Shape them into small oblongs and sear them in a pan. For the sauce, roast cubes of eggplant until they’re soft, then simmer them with tinned tomatoes, garlic, and sliced green chilies. Nestled the kofta in the sauce and let them finish cooking there.
Top the whole thing with a dollop of Greek yogurt and some dried mint. The yogurt is non-negotiable. It tames the chilies and adds a cooling element to the rich lamb fat.
The Wine Pairing
Red wine drinkers, this is your moment. But put down the Shiraz. You want a chilled red with low tannins. A Gamay from Beaujolais or a Frappato from Sicily. High-tannin wines clash with chili heat and make the food taste bitter. A chilled, fruity red complements the spice and cuts through the lamb fat without overwhelming the delicate cinnamon notes.
Ending on a Sweet Note
Dessert at a wine bar shouldn't be a heavy chocolate cake. It should be something that lets you finish your last glass of wine. The Honey & Co cheesecake with kadaif pastry and honey syrup is the gold standard.
Feta and Ricotta Cheesecake with Kadaif
This isn't a New York cheesecake. It’s salty-sweet. You mix ricotta with a bit of creamy feta and honey. Instead of a graham cracker crust, use kadaif (shredded phyllo dough) fried in butter until golden. Pour a warm honey and rosewater syrup over the hot pastry right before serving.
The Wine Pairing
Forget Sauternes. It’s too heavy. Look for a Royal Tokaji from Hungary or a late-harvest Riesling. You want something with high acidity to balance the sugar. The floral notes in a Riesling will pick up the rosewater in the syrup, making the whole experience feel like a cohesive thought rather than an afterthought.
Making the Experience Stick
To pull this off, you have to stop thinking about "courses." Middle Eastern dining is about the "table." Everything should come out as it’s ready. The fritters first, then the fish and cauliflower together.
Keep the wine flowing and don't be afraid to keep the same bottle through different dishes. A good bottle of Assyrtiko can actually travel from the fritters all the way to the sea bass quite happily.
Stock your pantry with these essentials before you start:
- Tahini: Always buy the stuff from Israel or Lebanon. It’s smoother.
- Sumac: It should be bright burgundy, not brown.
- Pomegranate Molasses: A little goes a long way for depth.
- Good Olive Oil: If you wouldn't dip bread in it, don't cook with it.
Get the oven hot. Open the wine at least twenty minutes before you eat. Most whites are served too cold anyway; let it sit on the counter for a bit to let the flavors actually wake up. Focus on the textures. The crunch of the kadaif, the creaminess of the tahini, and the snap of a cold, acidic wine. That’s how you win.
