Wilder

Wilder offers a truly exceptional dining experience. Chef director Matthew Beardshall’s wealth of experience – gleaned while working alongside Marcus Wareing, Gordon Ramsay and Simon Rogan – shines through in every dish of his carefully created surprise eight-course tasting menu.

All visitors to Wilder dine at the same time, and are taken on a culinary journey of exquisite flavours and equally impressive wine pairings. The ingredients, some of which are foraged by Matthew himself, are locally sourced and seasonal, so the menu is adapted depending on which ingredients are in the kitchen that day. Wines are handpicked from artisan producers to carefully complement each course.

The menu, which changes daily, is creative and inventive, with astounding attention to detail. From the homemade ravioli with sweetcorn velouté and shredded lamb, to marinated aubergine with labneh and sweet vinaigrette, every course features an outstanding medley of skillfully combined flavours and textures. Desserts are a welcome treat – we sampled Matthew’s take on Pimm’s, which comprised roasted strawberry Bavarois with cucumber and balsamic vinegar.

Faye Wolley and the front-of-house team are attentive and knowledgeable, and the decor is modern yet welcoming. No wonder Wilder is so popular.