Wilderbee hot honey was created in 2014 on board street food chef Dan Shearman’s food truck. After discovering the wonder of the sweet and spicy product in a New York Pizza joint he knew he needed to bring it to the UK. Upon returning home he created a UK version of the product for his own menu, using the highest quality honey infused with fresh scotch bonnet chillies. 
ABOUT WILDERBEE
Wilderbee hot honey is made with organic wildflower honey and a blend of fruity, hot scotch bonnet chillies, making it the perfect combination of sweet and heat. It goes with pretty much everything and can be drizzled beautifully over pancakes, pizza, BBQ fried chicken, cheese, charcuterie, or even in cocktails – you’ll be putting this stuff on everything after your first drizzle. 

In 2022 Wilderbee launched their Gochujang Hot Honey by infusing the sweet and spicy flavour of hot honey with the complexity of Gonchujang. Gonchujang is a traditional fermented Korean chilli paste and combining these has made a condiment thats like nothing you’ve ever tasted before. This version is delicious on grilled cheese, chicken wings and roasted vegetables to name a few, when you want to add a spicy Korean kick to your dish
INTERVIEW WITH DAN SHERMAN 

WHAT'S YOUR FAVOURITE DISH TO MAKE USING WILDERBEE
HOT HONEY AND GOCHUJANG HOT HONEY?
For our OG scotch bonnet Hot Honey I have always had a love affair with it drizzled
over pizza, which is where I discovered the joys of the sweet heat in that New York
pizza joint all those years ago. So the fave for me is usually a classic pepperoni fresh
from our Gozney oven and hit with the hot stuff and washed down with a hot honey
cocktail (a spicy margarita is a winner). 
And the Gochujang Hot Honey is a winner on wings or fried chicken for me. The
perfect balance of sweet, spicy and umami drizzled over salty, crispy fried chicken is
enough to make you weep! We ve got a fried chicken collab on the menu with
Honest Burgers at the moment which is incredible.

WHAT'S THE SECRET TO MAKING GREAT HONEY?
Happy bees! Our honey comes from hives situated in organic wildflower meadows
and is farmed ethically, making for a pretty special floral forward honey with a
quality you can taste. Being a chef for years, the quality of the product we use is the
number one priority for me and we're really proud of that.

IF YOU DIDN'T PRODUCE HONEY, WHAT WOULD BE
YOUR DREAM JOB?
I'd always be working with food. This is living the dream for me without having to
work 14 hr days in a kitchen!

WHAT'S YOUR FAVOURITE RESTAURANT IN YOUR
HOMETOWN AND WHY?
I've been fortunate enough to work and eat in some amazing restaurants over the
years, but I'd have to say my number one in London is Duck Soup in Soho. A menu
that changes weekly using areat seasonal ingredients executed simply but
brilliantly, alongside some delicious natural wines.
. 

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