Menu - Gohan x Emiko Davies Supper Club - Monday 22nd July

Emiko Davies will be the next guest chef for our Summer Supper Club Season at Honey & Co Daily on Monday 22nd July.

Emiko will be cooking a menu from her award winning new cookbook, Gohan: Everyday Japanese Cooking.

Emiko Davies is an award-winning Australian-Japanese food writer, photographer and cookbook author based in Italy. She has written about regional Italian cuisine and travel for over a decade. She has a monthly column in Corriere della Sera’s Cook and contributes to publications such as Financial Times, Corriere della Sera, Saveur, Conde Nast Traveller, The Sunday Times, The Guardian, The Kitchn, delicious. magazine.Emiko and her husband run culinary workshops and food and wine classes from their cooking school, Enoteca Marilu, in San Miniato.

Having  published five Italian cookbooks and forged a career writing about Italian cuisine, Emiko finally returns to her Japanese heritage with her latest award-winning cookbook. Gohan; Everyday Japanese Cooking which was awarded the Special Commendation Award at the 2024 Andre Simon Awards as well as Cookbook of the Year at the Fortnum and Mason Food & Drink Awards 2024.

We will serve a 3 course sharing menu showcasing dishes from Gohan: Everyday Japanese Cooking. It will transport you back to her childhood with quick and easy meals that show the beauty in simplicity and highlight the Japanese philosophy that fresh, seasonal food doesn’t need much to enhance its natural flavour.

Gohan x Emiko Davies – Monday 22nd July 
£55 per person for 3 courses
Timings: 5.30pm or 7.30pm arrival
Honey & Co. Daily,  19-21 Store Street, WC1E 7BL


Make a booking

The Supper Club menu is £55 per person for 3 courses. Drinks can be bought on the night. A service charge of 12.5% will be added to your bill. Please let us know when booking if you would like the vegetarian option. We ask for 24 hours notice of cancellation. Once you have made your booking you will receive a confirmation email from us. If you do not receive this, please contact [email protected].