Anthony Demetre

Chef Anthony Demetre's culinary philosophy is deeply rooted in a commitment to accessible, informal, yet impeccably crafted modern European cooking. He champions a 'laidback fine dining' approach, seeking to demystify haute cuisine by offering spontaneity and affordability, ensuring that his restaurants are places where diners can enjoy both luxurious ingredients and simple, comforting dishes without pretension or excessive formality. Ingredient sourcing lies at the heart of Demetre's ethos; he is meticulously seasonal, constantly evolving his menus based on indigenous produce from small artisan growers, often visiting markets multiple times a week for inspiration. His 'nose to tail' philosophy is evident in his masterful use of lesser-celebrated ingredients such as lamb sweetbreads, lamb belly, tripe, and pig's head, transforming them into culinary highlights while minimizing waste. For Demetre, garlic is the indispensable 'umami king' that underpins many of his bold flavors. His overarching vision, particularly with Wild Honey St James, is to create a dynamic, destination restaurant that transcends traditional hotel dining, offering exceptional value and a constantly evolving experience. Demetre sees a bright future for European, especially French, cuisine when presented in a relaxed, contemporary manner. Beyond the plate, he is a passionate advocate for continuous striving, pushing creative boundaries, and fostering a sustainable work-life balance for his staff within the demanding hospitality industry. Chef Anthony Demetre's technical style is defined by his 'modern European cooking' philosophy, which emphasizes simplicity while delivering profound, 'big flavours.' He exhibits a remarkable technical mastery in 'nose to tail' cooking, skillfully utilizing every part of an animal to create dishes that are both innovative and sustainable. A prime example is his rabbit dish, where the saddle is perfectly roasted while the legs and shoulders are slow-cooked and transformed into a cottage pie. His fastidious attention to seasonality ensures that ingredients are always at their peak, guiding his culinary creations. While his plating is generally understated, the focus remains on the purity and intensity of flavors within well-composed dishes. Demetre's most celebrated and emblematic dishes, reflecting his artistry and technical prowess, include: * **From Wild Honey St James**: Daphne's Welsh lamb, sweetbreads, peas, pearl barley and mint; Warm chocolate soup with toasted rice ice-cream; Wild Honey ice-cream, milk wafers and honeycomb; Burrata, trumpet courgette, nasturtium and dukkah; Pig’s head, endive, pickles and ‘nduja mayonnaise; Macaroni cacio e pepe; Crisp boneless wings; and his classic English custard tart. * **Legacy Signatures**: His iconic Bouillabaisse and Crispy pig's head, both legendary from his time at Arbutus, have been enthusiastically resurrected at Wild Honey St James. The 'Squid and Mackerel Burger,' a groundbreaking creation from Arbutus, notably graced the cover of his cookbook, solidifying its place as a signature dish.

Career

• Chef Director at Putney Bridge, London
• Co-founder at Arbutus, London
• Chef-Owner at Wild Honey (Mayfair), London
• Chef-Owner at Wild Honey St James, London
• Chef-Owner at Bistrot at Wild Honey, London

Mentored by Gary Rhodes, Bruno Loubet.