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 pescatarian 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
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Head Chef at The Brasserie, MK college, James won MK Chef of the Year 2021.
James’ food is about exciting flavour combinations, with influences from Japanese cuisine.
James has a deep connection to the great outdoors and continuously demonstrates his commitment to our mission, exploring how we can influence food trends to help create a better future.
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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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Andy has worked in Michelin starred kitchens alongside some of the world's best chefs.
He now runs Allium Dining, a project very much aligned with WYLD in its ethos.
Andy has a big passion for using British, seasonal produce, as well as foraging his own ingredients. He creates his menus to utilise every part of the product with minimal wastage, and every dish is a work of art.
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.
