All of that will absolutely work, and I'm sure it comes out delicious. There are a few reasons for doing things like racking and nutrient addition, but they're really just for consistency.

The sugar chains in honey are more complicated than those found in other sweet things, and yeast has a difficult time attenuating. Pitching non-started yeast directly into the must will (usually) work, but it will take considerably longer for the yeast to become active. When I start my yeast before pitching I typically see activity in the airlock within 30 minutes. When I don't, I usually don't see activity for a couple of days. Of course, airlocks aren't the greatest indicator of fermentation. CO2 often stays in suspension, so shaking or stirring helps fermentation along as CO2 in concentration will prevent yeast from being able to eat sugars.

All that to say there's nothing at all wrong with producing this way, and if we were in proximity I'd suggest a bottle trade or just sitting together and having a few glasses of both of ours.