There’s something magical about honey. It’s natural, created by one of nature’s more extraordinary alchemical processes – and it’s great on toasted sourdough. Small wonder that it is increasingly highly prized in a culinary world which obsesses over source and seasonality. Steve Benbow, who started the London Honey Company 14 years ago, points towards a new honey connoisseurship, whereby enthusiasts talk about the sticky nectar “in the same way we talk about different varietals of wine”. Thyme honey from Greece is very popular (“really dark and flavorsome”), while lime-blossom honey has floral, citrussy top notes. At The St. Regis San Francisco, bees are kept in rooftop hives and provide honey for the hotel, courtesy of executive chef Olivier Belliard. In the US one third of bees have disappeared since 2006, and in Europe it’s a similar story. So when considering a hive on your roof, remind yourself that it’s pro-planet as well as on-trend. Although for travelers, there is a sting in the tale. “Bees really do need your attention,” says Benbow. “I hardly have time for holidays.” thelondonhoneycompany.co.uk
