Residency On A Plate

To celebrate the launch of The Tableware Collection, we’ve partnered with Honey & Co. founders Sarit Packer and Itamar Srulovich and The Beaumont Hotel’s pastry chef Antonia Salmon, to pair their distinct recipes with the pieces that most inspire them.


Honey & Co. have paired their recipes for BBQ Aubergine with Jewelled Rice Salad and Feta and Honey Cheese Cake on a Kadaif Pastry Base with Akiko Hirai’s Grey Speckle Plates.

BBQ Aubergine with Jewelled Rice Salad on Akiko Hirai’s Oval Speckle Plate
</p> BBQ Aubergine with Jewelled Rice Salad on Akiko Hirai’s Oval Speckle Plate

BBQ Aubergine with Jewelled Rice Salad (main course serves 4–6 people)

“This Tahini BBQ sauce is ours, it makes everything better – we use it to dress green beans and to roast lamb, it works great as a condiment and as a marinade. A spoonful to finish a stew will give it incredible richness and punch. I’m not sure of the origins, and the inclusion of soy sauce is decidedly not Middle Eastern, but when you’re on to something so good you don’t ask questions; you just enjoy. A firm favourite with our chefs and customers alike, this aubergine and jewelled rice salad really is the best match for this sauce – rich and creamy, spicy and sweet, it works so well with the aubergine flesh. The tangy rice salad makes it a very satisfying main course for both vegans and meat eaters.”


Fragrant Jasmine Rice:

– 250g Jasmine rice

– 500ml water

– 1 tsp table salt

– 1⁄2 stick cinnamon

– 1 whole dry Persian lime (optional)

– 1 tbsp vegetable oil

The Tahini BBQ Sauce:

– 250g tahini

– 1 clove garlic

– 4 spring onions (use the white parts and retain the green for the salad)

– 2 tbsp soya

– 1 1⁄2 tbsp. date molasses, or you can use honey if you prefer

– 50ml water

The Salad:

– 1 butternut squash (peeled and diced into 2x2cm dice, about 600g)

– 3 aubergines cut in half lengthways

– 4–5 tbsp vegetable oil

– 4 spring onions (use green parts for salad, retain white part for sauce)

– seeds from 1 pomegranate (retain some seeds for garnish)

– small bunch of chives chopped (retain some for garnish)

–1⁄2 lime chopped really finely, using skin and juice as well

– seeds from 1 pomegranate (retain some seeds for garnish)

– sea salt and freshly ground pepper


To cook the rice, bring the water to the boil in a medium pan. As soon as it boils, add the rice with everything else and bring back to the boil. Stir once or twice to release the rice then reduce the temperature to minimum and cover with a well-fitting lid. Set a timer for 10 minutes and then turn the heat off but keep covered for another 15 minutes, then remove the lid and tip the rice out to a large tray or plate to cool.

For the BBQ tahini sauce, roughly chop the garlic, spring onion and chilli and place in a food processor. Puree and add the remaining ingredients, then pulse further until a thick paste has formed and set aside.

For the roasted vegetables, preheat your oven to a very hot setting (220°C). Place the butternut dice in a roasting pan or tray with some greaseproof paper, drizzle with two tbsp of vegetable oil, season with salt and pepper and roast for 15–20 minutes until golden. Use a small knife to score the flesh of the aubergines in a crisscross pattern, but don’t cut through the skin. Then cut each side in half (width-wise) and place on a roasting tray, season with the remaining oil and plenty of salt and pepper and add to the oven.

The aubergines will take about 20–25 minutes to become golden. Remove the tray from the oven and carefully top each piece of aubergine with a spoonful of the BBQ tahini sauce and coat. Then return to the oven for 6 minutes to create a light crust. (If you want to prepare the dish in advance simply remove the aubergines from the oven and don’t top with the BBQ tahini until you are ready and then simply allow an extra 6 minutes to warm the aubergines).

<Feta and Honey Cheese Cake on Akiko Hirai’s Small Speckle Plate
</p> Feta and Honey Cheese Cake on Akiko Hirai’s Small Speckle Plate

Feta and Honey Cheese Cake on a Kadaif Pastry Base (dessert serves 4 people)

“You can buy Kadaif pastry (made out of tiny thin noodles baked with butter and sugar) in any middle eastern grocery. If you can‘t find it, use filo pastry and shred it as fine as you can with a knife or pair of scissors, then treat the same way.”


Kadaif Pastry Base:

– 50g Kadaif pastry (keep the rest in the freezer for next time)

– 2 tbsp melted butter (25g)

– 1 tbsp caster sugar

Cheese Cake Cream:

– 160g cream cheese

– 160g thick double cream

– 40g icing sugar

– 40g honey of your choice

– 50g creamy feta

– Seeds from 1⁄2 a vanilla pod or 1 tsp vanilla essence

Honey Syrup:

– 50ml honey

– 50ml water


To make the base, mix the melted butter with the pastry and sugar until it gets an even coating. Pull four even amounts out of the mass of pastry (like a little ball of yarn) and place on a baking tray lined with parchment. It should resemble a bird’s nest around the size of a coaster. Bake at 160/170°C for approx. 12-15 minutes till golden. Allow to cool and keep in an air tight container until ready to serve. This will keep for 2-3 days, so you can prepare it well in advance.

To make the topping, mix all the ingredients together in a large bowl, using a spatula or a large spoon (but don’t use a whisk – it’s vital not to add air to the mixture, the secret is in the texture). Mix in circular folding motions, until the mix thickens and starts to maintain the swirls. Check by holding some on a spoon and turning it over. It should stay where it is, if it is still too soft mix it some more. You can make this stage early and keep the mix in the fridge till dessert time.

To make the honey syrup, boil all of the ingredients together, skim any impurities coming to the top and cook for one minute, remove from the hob and cool.

To garnish, use a few fresh oregano or marjoram leaves, some roughly chopped whole roasted almonds and some seasonal fruit to finish it off. The best fruits to use are mellow in flavour like white peaches or blueberries, but raspberries and apricots also work.


Honey & Co. have paired several unique recipes with Arjan Van Dal’s Mezze Platter and Bibendum Bowl & Pedestal Set.

Honey & Co.'s recipes showcased in Arjan Van Dal’s Mezze Platter Honey & Co.'s recipes showcased in Arjan Van Dal’s Mezze Platter

Courgette, Pistachio and Apricot Salad (serves 6 as a starter or a side dish for 8 people)

“A simple salad we tried in one of our favourite restaurants in Tel Aviv, it travelled back with us and is now a staple of our home and restaurant cooking alike. So simple to make, so lovely to eat.”


– 600g courgettes, use a mix of varieties if you can get hold of them

– 1 tsp flaky sea salt

– juice of 1 lemon

– 150g dried apricots, finely sliced

– 2 tbsp chopped thyme leaves (from one small bunch)

– 1 bunch of dill, fronds roughly chopped (20g)

– 1 bunch mint, leaves picked and roughly chopped (20g)

– 1 bunch parsley, leaves picked and roughly chopped (20g)

– 100g roasted roughly chopped pistachio

– 3 tbsp extra virgin olive oil


If you are roasting your own pistachios, heat your oven to 170°C with a fan assist or 190°C with a conventional oven, lay the pistachios in one layer on a baking sheet and roast for 6–7 minutes, remove, cool and then roughly chop. Wash the courgettes and dry well, chop them into small pieces, season with the salt and lemon juice and mix well. Prepare all your other ingredients and just before serving combine everything together, mix well and serve immediately.

Roasted Aubergines, Peppers & Shallots with Cherry Tomatoes, Basil and Tahini Yogurt Sauce (serves 6-8 as a starter or 4 as a light dinner)

“This salad has served us well and often; to roasted aubergines we add tomatoes for crisp juiciness, pomegranate seeds for sweetness and onion for punch. The roasted aubergines become little flavour sponges, absorbing precious juices from the rest of the ingredients.”


– 2 aubergines, cut into large chunks

– 1 red onion, peeled and cut into very thin slices

– 1 clove of garlic, crushed

– 300g cherry tomatoes, halved

– 1 red chilli, sliced into thin rings

– 3 tbsp red wine vinegar

– 3 tbsp olive oil

– 1⁄2 tsp salt

– sprinkling of sugar

– a handful of picked herbs, coriander, parsley and mint


Heat your oven to really hot 220°C with fan assist, 240°C. Set the aubergine on a baking tray, and drizzle generously with olive oil all over, season with salt and pepper and place in the oven to roast for 20–25 minutes till they are nice and golden all over. Marinade the tomatoes by mixing them with the red wine vinegar, sugar, salt, chilli rings, and garlic. Mix well and set aside for at least 30 minutes. Mix everything together and serve.

Labaneh with Spring Vegetables (to make the Labaneh, ideally start 24 hours in advance)



– 400g full fat Greek style yogurt

– 100g sour cream

– 1⁄2 tsp salt

– 1 large clove of garlic peeled and crushed

– 2 tbsp olive oil

– 2 tbsp lemon juice

Spring Vegetables:

– Small bunch of asparagus, blanched, cut into thick slices

– 1 cup broad beans, blanched and peeled

– 1 small bunch spring onions, thinly sliced

– 2 tbsp olive oil

–1 tbsp urfa chilli


Mix all the ingredients for the Labaneh together really well, transfer to a sieve lined with a cheese cloth or a clean cotton cloth, cover and set aside at room temperature for 24 hours. Allow plenty of space for all the liquid to drain out. The dip will keep well for a week in the fridge in a well- sealed container. Mix all the topping ingredients together and serve on the Labaneh.

Honey & Co.'s Lentil Soup showcased in Arjan Van Dal's Bibendum Bowl Honey & Co.'s Lentil Soup showcased in Arjan Van Dal's Bibendum Bowl

Lentil Soup with Raw Tahini Drizzle (makes 4-6 portions)


Lentil Soup:

– 350g small dark green lentils

– 1 small red onion (peeled and diced)

– 2 carrots (peeled and sliced thinly)

– 2 celery sticks (peeled and sliced)

– 3 whole cloves of garlic (halved)

– 1 large plum tomato (quartered)

– small bunch of thyme (tied with some string)

– 1 bay lives

– 4 tbsp olive oil

To Season:

– 1 tsp salt

– generous pinch of black pepper

– 1 tbsp ground cumin

– 2 crushed garlic cloves


Place all the ingredients for the stew (apart from the olive oil) together in a sauce pan and add 1.5lt of water. Bring to a boil, skim any foam that may have come to the top and turn down the heat to minimum. Add the olive oil and simmer till soft, it will take about 30–40 minutes. Remove from the heat and season with the salt, pepper, ground cumin and crushed garlic. Set aside and allow to combine and infuse before removing the thyme and bay leaves.


The Beaumont Hotel’s pastry chef Antonia Salmon has created a modern take on a traditional Whisky Fruit Cake Recipe, inspired by John Wheeldon’s Cake Plate.

Antonia Salmon's Whisky Fruit Cake on John Wheeldon’s Cake Plate Antonia Salmon's Whisky Fruit Cake on John Wheeldon’s Cake Plate

Whisky Fruit Cake

In celebration of John Wheeldon’s new Georgiana collection, The Beaumont Hotel’s pastry chef, Antonia Salmon, has created a recipe for a Whisky Fruit Cake – a relatively simple and extremely moist boozy fruit cake. Fruit cakes have been traditionally made for centuries, some extremely elaborate with many different fruits, liquors and flavourings, depending on exactly where they originated.


The Cake:

– 400g plain flour

– 6g baking powder

– 4g bicarbonate of soda

– 4g sea salt

– 235g unsalted butter

– 300g sugar

– 70g light brown sugar

– 4 eggs

– 2 x 60ml whisky

– 260g buttermilk

– 200g sultanas (soaked in 60ml of whisky the night before)

– 150g pecans (to decorate the top)

The Glaze:

– 90g unsalted butter

– 110g light brown sugar

– 60ml whisky


In a medium bowl, cream the butter and sugar together for about five minutes until light and fluffy, either with an electric mixer on medium speed, or by hand. Add the eggs one at a time. Mix the buttermilk and 60g whisky together and put aside. Mix the flour, salt, baking powder and bicarbonate of soda together in a separate bowl. Add the flour, salt, baking powder and bicarbonate of soda mixture and the buttermilk mixture alternatively to the sugar and butter mixture in three lots (starting and ending with the flour). Fold in the sultanas. Pour the mixture into a greaseproof paper-lined 8” round cake tin, then decorate the top with the pecans. Bake at 170°C for 40 mins, until golden and springs back when touched.

To make the glaze, combine the sugar and butter in a saucepan over a medium heat. Once melted, take off the heat and stir in the whisky. Once the cake is baked, poke numerous very small holes with a toothpick (or a fork) into the cake and brush with the glaze whilst the cake is still hot. Brush four times, depending on how boozy you want the cake.

Explore The Tableware Collection online and in store now. For further reading see: Honey & Co, ‘Food From The Middle East’, by Salt Yard Publisher, Honey & Co., ‘The Baking Book’, by Salt Yard Publisher & Honey & Co, ‘At Home’, by Pavilion Publishing.