Ambitious Shoreditch Restaurant Ditches Olive Oil and Lemons for All British Menu

A new Shoreditch restaurant will ditch lemons and olive oil for vinegar and rapeseed oil, as it aims to use only British ingredients. Wilder, from chef Richard McLellan, will open in partnership with serial restaurateur Terence Conran at Boundary London on 16 October.

McLellan, who worked at Lee Westcott’s Typing Room in Bethnal Green and Alyn Williams’s Michelin-starred restaurant at The Westbury Hotel, intends to take ingredients from a Clapton allotment, Conran’s huge Berkshire estate, Cornish fish suppliers and a Henley beef farm that kills just one cow per week. There will also be a lot of foraging, although some wild herbs and plants will instead be “found” in Lymington, a port town in the New Forest.

As is the spirit of 2019, pickles, charcuterie, and sourdough bread will all be made on the premises, with dishes expected to include: a bread cracker with carrot emulsion and carrot oil; venison, beets, elderberries and rye; plaice, cockles, black cabbage and gutweed; and foraged-dessert-flavour-du-jour meadowsweet with white chocolate and fig leaf oil. Wines, bought by Lucy Ward — formerly at two-Michelin-starred Dinner by Heston in Knightsbridge and essential London restaurant Noble Rot — promise old-world biodynamics; there will be 60 covers with 40 for bar seating.

Wilder replaces Tratra on Redchurch Street, at Conran’s only surviving London property: his three other London restaurants closed in June 2018. Albion, the all-day cafe / grocer, continues to trade.

More soon.