For a little piece of Honey & Co. at home…
Contact us if you would like to order a signed copy of either of our books, or find them online or in bookshops.
Food From The Middle East
Sunday Times Food Book of the Year
This is our food, this is our restaurant – fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything.
Squeeze in, grab a chair, ignore or enjoy the noise, the buzz and tuck in. Leave room for dessert – cheesecake or a marzipan cookie with a Turkish coffee. Let us look after you – welcome to Honey & Co.
There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it.
Food Book of the Year, The Sunday Times
The lure of this book about an eatery is clear: the owners’ stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them… If you love Honey & Co, this book is a must-read.
Time Out, Cookbook of the Week
Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.
BBC Good Food Magazine
The Baking Book
Our day is marked by what comes out of the pastry section, and there’s always something good on the way: sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cookies, cheesecakes, fruit cakes – so many cakes that it’s hard to choose one.
After dinner there might be poached peaches with roses or something more traditional – sweet and salty Knafe drenched in orange blossom syrup. There’s something sweet, something in the oven for everyone, all day long – welcome to Honey & Co.
This is a great book for anyone who’s even moderately interested in baking, or just eating amazing things, but baking pros will get a lot out of it, too.
The seemingly inexhaustible list of secrets wielded in Itamar Srulovich and Sarit Packer’s kitchen is unwrapped here for your home-baking pleasure.
Buns for breakfast, pie for lunch and cheesecake for tea: it’s always time for something from one of OFM’s favourite restaurants.
Observer Food Monthly