Soil, season, sustenance
From seed to supper
Just a few minutes up the road in Radlett, our farm is where most of WILD’s menu begins. We grow a broad mix of herbs, vegetables, edible flowers, and fruits directly from seed by our team of dedicated growers.
The farm is run to keep its footprint as light as possible. We work without chemicals or pesticides, using regenerative methods to protect soil health and biodiversity. We operate under a strict no-dig policy, as disturbing the soil releases stored carbon and disrupts the delicate network of organisms that live and work beneath it.
Looking after the earth
By leaving the soil intact, we protect its structure, preserve beneficial microbes, and encourage long-term fertility. Additionally, all vegetable trimmings from the kitchen are returned to the farm to be composted and feed the next crops, creating a closed-loop system between farm and kitchen.
Cooking with the seasons
Regenerative agriculture is a holistic approach that works with nature, not against it. As part of this, we also avoid monoculture, instead planting in mixed beds and using crop rotations that keep the soil alive. Rows of pollinator-friendly plants run alongside the crops, feeding bees and encouraging pollination. Because the farm dictates what’s ready, the menu changes with it, broad beans and asparagus in late spring, tomatoes and courgettes in summer, squash and root vegetables throughout winter.
