Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team


Wild Honey St James

Modern European fare from classic French techniques

The latest creation by renown chef Anthony Demetre uses classic French techniques to create seasonal modern European dishes. Examples include Daphne’s Welsh lamb with sweetbreads and peas, crisp pigs head with pork scratchings, and a delicate rhubarb clafoutis.


Head chef Simon Woodrow helms the St James’s all-day affair, serving elegant yet uncomplicated breakfasts, lunches and dinners – with a separate vegetarian menu – plus rotating daily and seasonal menus.


Special emphasis is also placed on the produce, which is all locally sourced from the British countryside, and the striking dining room, designed by interior design specialist Jim Hamilton.


Visit the website

Share This