Wilder

Wilder was a restaurant I set up in partnership with Chef Richard McLellan and Sir Terence Conran. We opened at the Boundary Hotel in October 2019 to critical acclaim. The philosophy was to only use British ingredients in the cooking - No lemons or Olive Oil. The food felt contemporary, honest and unique. 

The design of the space reflected our food style, being simple but elegant and refined but with rustic notes. The space had a 60 cover restaurant, 40 cover bar and a 12 seater PDR. 

Sadly the pandemic lead to its closure after only 6 months of opening. However it was nominated for ‘Menu of the Year’ at The Cateys and was short-listed for ‘Best restaurant Interior’ in the GQ Food & Drink Awards this year.