A.J. Odasso (ajodasso) wrote,
A.J. Odasso

Obsessed? Who, me?

I've spent the past three months trying as many different London-produced honeys as I can, as well as a few from farther afield (California and Idaho). Because we're between production seasons, I wasn't able to get my hands on every London honey on which I've been able to gather data, but I've so far been able to try these:

Regents Park

London Honey Company

Tate Britain

Regents Park claims to make the finest honey in London, and, so far, I agree with them: it's light, floral, and very sweet, but with an almost minty finish if you really pay attention, amazingly well suited to all-purpose use. LHC's honey with the comb still in has a sweet, sharp citrus flavor that puts me in mind of marmalade (although the beekeeper says it reminds him specifically of grapefruit). Tate Britain's honey (they keep hives up on the roof, as does the Tate Modern) threw me for a loop; it definitely has the most peculiar flavor of the three, and I'm not sure if I like it. It's very dark, brownish amber, and strangely complex: I catch butterscotch, toffee, and a fruity note that I finally realized reminded me of fermented grapes, something like botrytis white dessert wine. I keep getting conflicting messages as to whether Tate Modern's honey is still in stock or not, so I've got to keep digging. I've managed to get myself on the waiting list for this year's crop of Fortnum & Mason.

I've tried one honey from outside of London, Sanfoin Gold. It's an absolute treasure; I like it just as well as I like Regents Park, but for slightly different purposes. It's perfect in Kenilworth Ceylon tea, and it's also great in corn porridge (or just eaten straight up).
Tags: off the map, reviews
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