Itamar Srulovich and Sarit Packer, the husband-and-wife team behind London's beloved Honey & Co restaurant, built their culinary philosophy on a simple principle: food belongs at the table, always. Their approach stems from deeply personal food memories shaped by their shared heritage and family traditions.
The chefs, who opened their intimate Bloomsbury restaurant in 2012, have become known for their emotionally resonant Mediterranean cooking that draws from both Israeli and Turkish influences. Their cuisine celebrates seasonal ingredients and the ritual of shared meals, reflecting the ethos that eating together strengthens community and family bonds.
Beyond the restaurant, Srulovich and Packer have expanded their reach through a new cookbook that documents their culinary journey and philosophy. The book captures not just recipes but the stories behind their dishes, revealing how personal history informs their cooking. Their approach challenges the modern trend of eating alone or on the go, instead advocating for gatherings around food.
The pair's authenticity extends to their willingness to share failures alongside successes. In candid conversations, they've recalled cooking disasters, including one involving worms, sand, and pasta that went catastrophically wrong. These honest accounts humanize professional chefs and remind diners that skill develops through experimentation and occasional mishap.
Honey & Co has earned recognition for maintaining integrity in its cooking while operating in competitive London. The restaurant's intimate size and focused menu reflect Srulovich and Packer's belief in quality over expansion. Their influence extends beyond their own kitchen into food media, where they advocate for the cultural importance of gathering around food.
Their message resonates in a world increasingly dominated by convenience food and solitary eating habits. By insisting that there should always be food on the table, they champion nourishment as both physical sustenance and social glue. Their new book and continued restaurant work serve as both practical