Well that's equally fine (which is one of the ways you can tell Canadians, Kiwi's and Aussies - if the grammar is correct but they use metric values, they're less likely to be Americans.... they like their imperial units. Metric units but with either wrong/incorrect grammar and/or syntax, often suggests English as a second language etc etc).Haha American values just confuse me. I convert everything to metric!
Sorry about strange quote with my own answers in between. I am replying from my phone and it isn't ideal
Making mediocre meads is easy, making good meads less so and takes a bit of patience - not to mention perseverance.
If you dig around locally, probably specialist off license or wine dealer places, you can find commercially made meads, just that a lot of them tend to be very sweet. There's a thread about UK available commercial meads you can search for. The best one I've currently tasted is Moniack Mead. Made in Scotland - still quite sweet etc, but better tasting from current experience.
The other biggest snag, is finding either the same ingredients as you see mentioned here or comparable equivalents. FermaidK is the nutrient (or is it energiser - the US members here like to have special names for everything) that's made by Lallemand (who make the Lalvin range yeasts), but it's bloody hard to find locally, I've had to just mail order it from the US to get some. Or DAP a.k.a. di-ammonium phosphate is another one often mentioned.
The most easily available equivalent to FermaidK here, is called "Tronozymol". DAP ? well the Youngs yeast nutrient is mostly DAP, with another ingredient that also provides nitrogen according to google, so is pretty close.
For honey ? I don't really like the supermarket stuff, even branded stuff like the Rowse range is most likely filtered and heated etc (they process it for eating tastes, which isn't necessarily the best for mead making), which removes too much of the character of the original, as it was harvested.
If you can find a local bee keeper and get it direct from them, especially if it's raw honey (don't worry about dead bees, bits of wax etc, that will come out during the making) then that's likely to be the best quality you'll find.