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

Wilder will open at The Boundary by Terence Conran on October 16

Scallops at kelp at Wilder, a new restaurant for Shoreditch at Boundary London
Scallops, turnip, and kelp
Wilder [Official Photo]

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.

Typing Room

Town Hall Hotel, Patriot Square, London, E2 9NF Visit Website

Albion

2-4 Boundary Street, , England E2 7DD 020 7729 1051 Visit Website

Noble Rot

51 Lamb’s Conduit St, London, Greater London WC1N 3NB +44 20 7242 8963 Visit Website

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