Sarit grew up in Northern Israel, where she was surrounded by a rich food culture from a young age. After deciding to pursue a career in food, Sarit moved to London to train as a chef at Butler’s Wharf Cookery School. She then became a chef at Orrery, the French restaurant situated in the heart of Marylebone, progressing through the ranks over the next two years.

Sarit moved back to Israel, taking up a role as Sous Chef at Joya, an Italian restaurant located in Herzliya, where she met husband-to-be Itamar Srulovich. Two years later Sarit and Itamar moved to London and joined the kitchens at the OXO Tower. In 2007 Sarit joined Ottolenghi, heading up the pastry teams for Islington, Kensington, Notting Hill and Belgravia before project managing the opening of NOPI, where she remained as Executive Chef before leaving to open Honey & Co in 2012.

Pursuing a long-held ambition to open their own Middle Eastern-inspired restaurant, Sarit opened Honey & Co in June 2012 in Warren Street, Fitzrovia with her husband Itamar.They have since added a deli, Honey & Spice, a grill house, Honey & Smoke and published three cookbooks: Honey & Co Food From The Middle East, winning Sunday Times Food Book Of The Year, Honey & Co The Baking Book, and Honey & Co At Home. Their fourth cookbook Chasing Smoke: Cooking Over Fire Around the Levant is out May 2021. They host a podcast Honey & Co: the Food Talks, grilling influential guests from the food and drink industry, as well as writing a weekly recipe column for FT Weekend Magazine.

Born in Jerusalem, Itamar’s earliest memories are of time spent around his grandmother’s kitchen table with his family, feasting on home-cooked Egyptian and Yemeni cuisine. Itamar moved to Tel Aviv in 1999 and joined Orna and Ella, an Israeli bistro, working his way up from kitchen porter to Chef. In 2002 Itamar moved to Joya, an Italian restaurant located in Herzliya, where he spent a year as a chef on the pasta team, and where he also met his wife-to-be Sarit Packer.

Itamar returned to Orna and Ella as Sous Chef for two years, before moving to London with Sarit and joining the kitchen at OXO Tower as Chef de Partie. In 2006 Itamar became Head Chef at Ottolenghi Notting Hill, Yotam Ottolenghi’s famous first site, moving to Ottolenghi Belgravia after two years. After another two years as Head Chef there, Itamar left to fulfil his dream of opening a restaurant.

Pursuing a long-held ambition to open their own Middle Eastern-inspired restaurant, Itamar opened Honey & Co in June 2012 in Warren Street, Fitzrovia with his wife Sarit.They have since added a deli, Honey & Spice, a grill house, Honey & Smoke and published three cookbooks: Honey & Co Food From The Middle East, winning Sunday Times Food Book Of The Year, Honey & Co The Baking Book, and Honey & Co At Home. Their fourth cookbook Chasing Smoke: Cooking Over Fire Around the Levant is out May 2021. They host a podcast Honey & Co: the Food Talks, grilling influential guests from the food and drink industry, as well as writing a weekly recipe column for FT Weekend Magazine.