Honey & Co. Bloomsbury

Bank holiday breakfast on Lambs Conduit Street! We are open all day today from 9am-10.30pm, especially for the bank holiday. Our Pop-up Bakery is also open, for cakes, cookies and sandwiches. Pop down and see us!

brunch

Only cold desserts will do today! Which are you going for?

🍥Tahini & date molasses ice cream sandwich
🍋 Lemon & saffron posset with sumac shortbread
🫐Feta & honey cheesecake with thyme honey, blueberries & almonds

Our vanilla clafoutis with fresh summer fruit is super light like a cloud. Get them in our pop-up bakery just across the street from the restaurant… before Itamar eats them all!

Beat the heat! Pop into our Pop-up for ice creams & sorbets to cool you right down

🍥Tahini & date molasses ice cream
🥭 Alphonso mango & lime sorbet
🍓Strawberry & rose sorbet
🍫 Spiced chocolate vegan sorbet
More flavours coming soon!

📍Honey & Co Bakery Pop-up, 47 Lambs Conduit Street, WC1N 3NG

June is here, which means Summer Fair time on Lambs Conduit Street. Pop Saturday 22nd June in your diary and come down to Lambs Conduit Street for a day of sunshine and fun from the lovely traders on the street, 10am-5pm

Poster by

Did you know we have a private dining room? Our cosy room seats up to 10 guests and is perfect for special celebrations, lunch meetings and more.

What a dreamy day out in London! Thank you for including us in your Perfect Day In London on alongside our wonderful neighbours and .bloomsbury We love this street.

We 100% support Heather’s suggestions, so if you’re looking to make a day out of your meal with us, why not check out her recommendations for museums and arts in the area. Top picks:








Would of course also recommend a browse of all our lovely independent traders on the street and plenty more.

What else would you do on a day out in bloomsbury?

A cheesecake kind of bank holiday. We’re open as usual, until 10.30pm.

Time for something sweet? Our Bakery Pop-up is open until 5pm with all your cake, cookie and brownie needs! We have tea infusions and cardamom coffee on tap too.

What are you having?

📍Honey & Co. I’m Pop-up Bakery
47 Lambs Conduit Street
Mon-Fri 9am-5pm

Our wine list is designed to complement our menu, and we're loving this Sicilian orange Baglio Antico Bianco - try a glass with your feast this weekend and let us know what you think!

Looking for somewhere to celebrate? Our private dining room seats up to 10 guests and is perfect for super special gatherings with your closest family and friends.

It's the ideal place to enjoy our sharing menu, starting with seasonal mezze for the whole table, followed by your choice of main and dessert.

Get in touch to find out more!

This could be your point of view this bank holiday weekend.

A perfect parcel of patlican. Slow-cooked lamb with aubergine & pomegranate molasses, baked in a pitta. Yes please.

THIS IS NOT A DRILL! It's the last day of our Soup Pop-Up Shop at 47 Lamb's Conduit Street before we close for the bank holiday weekend. Be sure to keep an eye out for what's next...

Come down from 11am-5pm for your favourite soup, pastries, sandwiches, snacks and store cupboard essentials - we've got it all.

Join us in saying cheers to the bank holiday weekend with one of our house cocktails!

Which are you choosing? The house bellini - raspberry & rose pureé with Cava or the Marrakech gin & tonic, made with spiced gin, lemon, kalamata olive & aegean tonic?

How do you like your eggs over the Easter Bank Holiday weekend? Perhaps it's fried, with a herby bureka of spinach, leek & feta, and served with a garlic yoghurt?

Find your favourite egg dish as part of our big breakfast. Start with sharing breakfast mezze, followed by your choice of eggs.

Check out our opening hours below, and make your booking!

Friday 29th March: 9am-10.30pm
Saturday 30th March: 9am-10.30pm
Sunday 31st March: CLOSED
Monday 1st April: 9am-10.30pm

It’s the last week of our Soup Pop-Up Shop on Lamb’s Conduit Street before we close for the bank holiday weekend!

Come on down for hot soup, delicious savoury pastries, and sweet treats to see you through the afternoon.

This sparkling quince, ginger & lime shrub is one of our signature seasonal non-alcoholic cocktails, garnished with an aromatic sprig of rosemary for taste and style. Order as your aperitif or a refreshing accompaniment with your mezze.

Is there anything more dreamy than a slice of babka on a sunny day? We don't think so. Make this dream your reality this afternoon, and watch the world go by on Lamb's Conduit Street with a coffee and a piece of the good stuff.

A favourite on our breakfast menu, this green shakshuka recipe is a wonderful way to see in Spring mornings.

Serves 2 for breakfast, lunch or dinner

3 tbsp olive oil
1 small leek, sliced into rings and washed
100g/3 1⁄2oz fresh spinach, washed (you can use any green leaf you have here: chard, kale, beets, radish tops, etc.)
1 small bunch of parsley, roughly chopped
1 small bunch of mint, leaves picked and roughly chopped
1 small bunch of dill, roughly chopped
1 garlic clove, peeled and crushed
4 eggs
a few dollops of yogurt (optional)
a sprinkling of sumac (optional)
sea salt and freshly ground black pepper, to taste

Heat the olive oil in a frying pan (I use a 22-cm/8 3⁄4-inch frying pan) on a medium-high heat. Add the leek and sauté to soften – it will take 3–4 minutes – then start adding the spinach, a large handful at a time. Stir between each addition to wilt it. It may seem as if it will never fit in the pan, but as it wilts there will be hardly any volume left. Finally add the chopped herbs and mix them in to wilt too. The whole process will take about 6–8 minutes, depending on the leaves you are using; just make sure they are soft by the end of it.

Remove the frying pan from the stove and season with the crushed garlic and some salt and pepper. You can set this aside until you are ready to eat and the table is set; it will also keep in the fridge until later. You only want to cook the eggs once everyone is at the table, as it is best to eat this while the yolks are still runny.

Heat the spinach mixture again and use a spoon to create four little wells in the cooked leaves, one in each quarter. Crack an egg into each well, season the eggs with a touch of salt and pepper and cover the pan. Cook on a low heat until the whites are set but the yolks are still runny – about 3–4 minutes.

Serve straight away. You can drizzle with some yogurt and sumac or serve it as is. It’s delicious either way.

Photo credit:

We've got seasonal sweet treats galore on Lamb's Conduit Street.

On the counter at the Soup Pop-Up Shop you can find hamantaschen, hot cross buns, brownies, cookies and blood orange frangipane tarts to keep you happy.

Or why not take a seat inside Honey & Co. Bloomsbury to enjoy the ricotta, almond & vanilla cake with poached Yorkshire rhubarb, or a slice of dark chocolate masala cake?

Our sharing menu is the best way to enjoy our food.

Start with our seasonal mezze for the whole table to share, followed by a main of your choice (we’ve gone for the fish siniya and roasted mauve aubergine here), and dessert of course!

Why not try our wine matching too? We’ve picked our favourites for you to pair with each course.

Our shakshuka may be great for hangovers (as featured on Restaurant Recommendations podcast with - thanks !), but it's equally great for treating your mum this Mother's Day.

When your mum deserves the world, we reckon our Big Breakfast is a good place to start: mezze for the whole table to share, followed by your choice of eggs, including our shakshuka with Yemeni zehug & challah, or green shakshuka, with garlic yoghurt & sesame bread.

We’re opening our doors here at Honey & Co. Bloomsbury especially for Mother’s Day on Sunday 10th March, 9am-4pm, to serve up your favourite Honey & Co. dishes for breakfast and lunch. Make your booking now!

Beetroot sabzi is a simple yet wonderful salad, with a lick of sweet-and-sour pomegranate molasses, chilli heat, a savoury kick of oregano and a riot of whatever soft herbs are available. A colourful dish to counter all the beige food of the season, try it on our Winter menu now and brighten your table at home with it too.

Serves 6-8

3 tbs salt
1 small bunch Greek oregano (dry or fresh)
2kg whole raw beetroots, of various colours
1 green chilli, thinly sliced
60g pomegranate molasses
1 small bunch thyme, leaves picked
Sea salt and freshly ground black pepper
4 tbs olive oil
1 handful picked leaves of each of the following herbs: dill, mint, coriander, tarragon, chervil

Heat your oven to 180C (fan assist). Sprinkle a tray with the salt, place most of the oregano bunch (keeping a tablespoon of picked leaves for the finished beetroot) on the salt, and then pop the raw, unpeeled beetroot on top. Bake for about an hour (or until a knife penetrates the beetroots easily – larger ones may take up to 20 minutes longer to soften).

Remove from the oven. As soon as they are cold enough to handle, top and tail the beetroots and pull the skin away from the flesh. Cut them into wedges, then cut each wedge in half. (If using different coloured beetroots, keep the lighter ones separate until the last minute to preserve their colour.)

Mix the chilli, pomegranate molasses, the rest of the oregano leaves and the picked thyme with the red beetroots. Season with sea salt, pepper and olive oil and mix well. At the last minute, mix all the beetroots with the herby leaves and serve immediately.

📸 by

We’re opening our doors at Honey & Co. Bloomsbury especially for Mother’s Day this year, serving up your favourite Honey & Co. dishes. Why not treat your mum to a special big breakfast or sharing lunch mezze this year?

Make your booking via the link in our bio!

The ideal party nibble or mezze snack dish, these mini borekitas are worth the making, as they are truly gorgeous.

Makes about 20

For the pastry dough
150g cold butter, diced and chilled
150ml double cream
a pinch of salt
a pinch of sugar
300g plain flour
1 egg yolk

For the filling
100g baby spinach, washed 1 egg
40g feta, crumbled
40g kashkaval cheese, grated
(or use pecorino)
2 tbsp chopped dill
3 sprigs of thyme, picked
beaten egg or milk, to glaze sesame,
nigella or poppy seeds, to decorate (optional)

Put all the ingredients for the dough in a large bowl and use the tips of your fingers to bring together. You want small flecks of butter to remain visible. Form the dough into a ball, wrap in cling film and rest in the fridge for at least 1 hour. You can prepare the dough up to 2 days in advance of baking – just keep it wrapped in cling film in the fridge until you need it.

Wilt the spinach in a pan over a high heat – after 1–2 minutes it should have lost its shape but not its colour. Quickly remove to a colander to drain. Mix the other filling ingredients together in a bowl. Once the spinach has cooled down a little, press
it with the back of a spoon to squeeze out excess liquid, then remove from the colander and chop. Stir the spinach into the filling mixture and season to taste with salt (but remember that the cheese is salty) and black pepper.

Preheat your oven to 200°C/180°C fan.

Flour your work surface and roll the dough out as thinly as possible, and cut into 8cm discs. Place on a lined baking tray as you go. Re-roll any scraps so that you can keep cutting out shapes, but be aware that the more times you roll it, the less flaky it will be.

Pop a teaspoon of filling in the centre of each disc and fold the dough over so that the filling is covered. Use your fingers to pinch the edge together to seal.

Brush the borekitas with beaten egg or milk to glaze and sprinkle them with a few
seeds (if using – they are more for the look than the flavour). Bake in the centre of the oven for 15–20 minutes or until golden. These are best served warm and eaten on the day of baking.