Previously of Typing Room and Michelin-starred Alyn Williams at The Westbury, Richard McLellan has partnered with restaurateur Sir Terence Conran to open his first solo venture in the basement of east London institution the Boundary London.

mcith_wilder2.jpgInspired by McLellan’s supper clubs of the same name, where each dish included a wild element, the menu at Wilder will have many wild components from around London and other parts of the UK, many picked by McLellan himself. 

With the aim to have 100% of their produce sourced from the British Isles, everything at Wilder will be as sustainable and local as possible.

Gathered from independent and small-scale suppliers, there will be vegetables harvested from a local Clapton allotment, to seasonal produce from Sir Terence Conran’s 145-acre Barton Court estate in Berkshire; such as brassicas and game in autumn and winter, to asparagus in the spring, and freshwater trout and crayfish from the chalk streams that run through the estate.

Seafood will be sourced from Cornish company Fish for Thought, who avoid varieties where stocks are low.

Longhorn beef will come from the English Farm in Henley, with only one animal killed a week, a small herd is farmed over many acres through traditional, organic farming methods and ‘herbal leys’; a complex seed mixture of grasses, legumes and herbs, which nurtures environmentally sustainable livestock, and yields much healthier animals than those that are conventionally grain-fed.

There will be wild edible plants found in Lymington by food writer and forager Susan Campbell, in addition to those collected by McLellan.

The menu at Wilder will constantly evolve in line with the shifting seasons, showcasing the best produce available.

Sample dishes for October will include: Bread Cracker with carrot emulsion and carrot oil; Venison, beets, elderberries and rye; Plaice, cockles, black cabbage and gutweed and Meadowsweet with white chocolate and fig leaf oil.

Any dish that would usually require the acidity of lemons or imported citrus fruits, will use home-made vinegar instead.

There will be home-made pickles and house cured charcuterie, with Tamworth pork and pepper salami on the opening menu.

Sourdough bread will be made using beremeal, an ancient grain found on the island of Orkney. In place of imported olive oil, British rapeseed oil will be used.

The wine list is curated by consultant Lucy Ward, previously of Dinner by Heston and Noble Rot.

This old-world list will include bottles from sustainable and biodynamic producers who pay the highest degree of respect to their environment.

The cocktail list takes influence from McLellan’s sustainable approach, using produce that is seasonal and abundant, such as the Apricot Highball, which takes advantage of this year’s bumper crop of English Apricots. Other cocktails include the Fig Americano, the Perilla & Pisco and the Foraged Sour.

There will be a curated menu of 12 distinct and unique gins, including a bespoke gin made by East London Liquor Company using local botanicals, and a custom-made Hopped Gin from Victory London Distillery.

2-4 Boundary Street, Shoreditch, London E2 7DD

●      Monday – Wednesday 5.00pm – 12.00am (kitchen from 6.00pm – 10.30pm and bar from 5.00pm – 12.00am)

●      Thursday 12.00pm – 12.00am (kitchen from 12.00pm – 2.30pm and 6.00pm – 10.30pm and bar from 12.00pm – 12.00am)

●      Friday 12.00pm – 12.00am (kitchen from 12.00pm – 2.30pm and 6.00pm – 10.45pm and bar from 12.00pm – 12.00am)

●      Saturday from 5.00pm – 12.00am (kitchen from 6.00pm – 10.45pm & bar from 5.00pm – 12.00am)