How WILD took root
Our journey so far
WILD began with Matt Larcombe’s vision to bring cooking back to its roots, meaning dishes are ingredient-led, seasonal, and connected to the land. After years in some of the UK’s most celebrated kitchens, he wanted to work in a way that gave back as much as it took, where the farm and kitchen feed each other in a natural cycle. Thus, WILD grew from Matt’s desire to work in tandem with the seasons and the harvest.
Gather, share, enjoy
With Head Chef Charlie Hitchcock by his side, the team builds each menu around what’s currently growing on the farm, diligently curating dishes that celebrate the harvest and prove that exceptional food can be grown close to home.
Breads are made in-house. Ferments, pickles, and preserves are utilised to extend the harvest. Sauces come from bones, trimmings, and herbs grown at the farm. Even desserts are tied to what’s in bloom or in glut, from hedgerow berries to farm-grown flowers. Whilst our own farm is a key source, we also work with a network of UK growers, fishermen, and butchers who share our standards and champion rare breeds, regenerative farming, and traditional methods.
A taste of the seasons
The menu moves between smaller plates and larger sharing dishes, giving you the choice to have a nibble or settle in for something larger. WILD is here at your discretion, drop by for a glass of wine and a couple of plates or gather friends for a full table of food.
