Wilding is a place to enjoy exceptional and sustainably-sourced produce, crafted into beautiful dishes which deliver bold and unapologetic flavours, along with a treasure trove of wine.
Owner & Wine Director of Wilding Kent Barker’s first passion is wine which is why you will find such a vast and varied wine list in the restaurant, wine bar and shop, as well as wine matches for many dishes on our menu.
Head Chefs Michael Carr and Ben Wood bring many years of Michelin cooking experience and, with a dedication to their seasonally-led modern British menu, they have collaborated with Kent to create a menu that celebrates the finest sustainably sourced food and drink from the UK and beyond.
Variety on the wine list goes hand in hand with seasonal dishes on the restaurant menu, elegant surroundings and a fun atmosphere. Designed to bring things back to basics and let the incredible quality of our sourcing shine through, the Wilding ethos is rooted in everyday excellence.
That’s why we use the best suppliers in the country and why our approach is local first with an eye on biodynamic, organic and low intervention farmed goods. Luckily many of these suppliers are based in our neighbouring counties.
Stuffed Courgette Flower, Salt Cod, Harissa Alioli
Wilding’s ethical sourcing dedication is carried across the entire menu, with all meat brought in from Lake District Farmers, and all fish & seafood coming from suppliers championing responsible fishing practises along the UK coastline.
The kitchen has gone back to the roots of cooking, with very nearly everything from the breads to the ice cream made from scratch, and when we are not making things in house we are sourcing from small artisan producers. All to deliver simple, honest cooking.
The name Wilding comes from the practice of regenerating overworked land to return it to nature; such is our intention to make as little impact on the environment as possible.
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