we are wyld about real food
our ethos
We believe our food systems will play a pivotal role in shaping the future of our planet. so We passionately source ingredients direct from nature & to your plate in as few steps as possible.
our values
When you choose to dine at WYLD, or support us on our mission, you're standing alongside people and businesses who are actively working towards a better, more sustainable future for all.
It’s becoming more known that food sold to us for convenience, even fruits and vegetables in supermarkets, go through many unnatural processes and contain added ingredients and preservatives. There is increasing evidence to suggest that these processes are damaging human health, and that of our planet.
At WYLD we source ingredients from businesses & organisations that share our values and commitment to producing food that benefits the environment, with thoughtfully curated menus around seasonal, local produce.
We champion regenerative agriculture, a method of farming that works on increasing the biodiversity of the farm. By doing so natural nutrients are returned to the soil and soil health is replenished. This leads to flourishing ecosystems, benefitting nature and resulting in a higher quality end product.
One of the hallmarks of our business is our very own WYLD venison; a highly nutritious and earth-friendly meat. To learn more about the virtues of venison and becoming a conscious carnivores, click below.
Example Menus
Click here to see a selection of previous dining menus
We can offer a meat, vegetarian or vegan menu. Please enquire if you have any dietary requirements – we always do our best to cater.
“Last night’s food cooked by @chefjamescarr was INSANE! The cured WYLD venison pastrami & charcoal potatoes were so smokey and delicious”
Jess, WYLD Dining Guest
OUR CHEFS
At WYLD, we collaborate with chefs who share our passion for using the very best that nature has to offer. Each chef brings their own unique style, creativity and perspective, adding something distinctive to the WYLD kitchen.
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Chef James Carr is an award winning chef and founder of Cooked Over Coals, with a real passion for great ingredients, bold flavours and food that brings people together. After being named Milton Keynes Chef of the Year, James has continued to develop a style of cooking that is creative without being overcomplicated.
His approach is simple, start with a brilliant ingredients, treat them properly and let the flavour do the talking. Seasonality, fire, smoke and proper cooking are at the heart of what he does.
At WYLD James brings that same relaxed approach to a more refined setting, creating thoughtful, contemporary food that feels exciting and considered, while always remaining approachable and, most importantly, enjoyable.
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Nico has refined his skills at some highly renowned establishments.
Nico showcases the potential of ingredients, demonstrating their versatility by preparing them in various ways within a single dish; putting simple, seasonal ingredients up on a pedestal and inviting guests to appreciate these foods like never before.
Nico was awarded 3rd place as MK Chef of the Year 2022.
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Hendrik has won several awards including a Michelin & Good Food Guide listing and a 2 AA Rosette.
Now running The Duck On The Pond with wife Julie, Hendrik passionately champions local produce, grows his own crops and preserves produce for his menus.
Hendrik's food accentuates natural flavours in simple, real food, presented with a perfect balance of rustic & contemporary.
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Ivan is best known as the co-founder and chef of Native, one of the UK’s most influential sustainable restaurants. Native became internationally recognised for its commitment to zero-waste cooking, ethical sourcing, and wild British ingredients, helping redefine what sustainable fine dining could look like in the UK.
Ivan now leads Field Notes, a nomadic dining and research concept focused on letting landscape, season, and place dictate cooking. Field Notes moves between locations, collaborations, and pop-ups, documenting food systems, foraging cultures, and sustainable practices both in the UK and internationally.
More than a restaurant, Field Notes functions as an evolving platform for storytelling, education, and experimentation, bridging fine dining, casual hospitality, and food system advocacy.
Ivan continues to work across restaurants, pop-ups, consultancy, and digital projects, exploring how chefs can operate responsibly, creatively, and economically while staying deeply connected to land and culture.
Suppliers
At WYLD, we are dedicated to supporting the local circular economy by collaborating with, and promoting, sustainable, local businesses.
We hope to inspire our guests and customers to do the same, and enrich their own diets with these exceptional products.
