Berkhamsted restaurant with its own farm gears up for first spring trading
A restaurant in Berkhamsted has revealed its first ever spring menu after opening in the town last autumn.
WILD Restaurant on Berkhamsted High Street opened last October and boasts its own farm project.
Led by chef patron Matt Larcombe, it is said that the restaurant has a deep commitment to farm-to-fork cooking, sustainability and low food miles.
With much of its produce coming from Wild Farm in Radlett, just minutes from the restaurant.
At its farm, vegetables, herbs and honey are produced for the kitchen. A spokesperson for the company said: “The farm follows regenerative farming principles, focusing on soil health, biodiversity and crop rotation to create a resilient ecosystem that nurtures both the land and the produce grown upon it.”
Its head chef previously worked under Heston Blumenthal at The Crown at Bray and later served as chef director at The Victoria in Oxshott.
Matt said: “At WILD, the seasons guide our kitchen. Every ingredient has a story, and our job is to let it speak on the plate.”
WILD Restaurant says its spring menu is filled with small plates designed for sharing. “Wild garlic now appears across the menu, including on WILD’s signature flatbreads with Old Winchester, while Wild Farm honey pairs beautifully with Baron Bigod. Signature starters such as crab on hash brown and mushroom dishes continue to be favourites with returning guests,” a spokesperson added.
"Vegetables sit at the heart of the WILD menu. While the kitchen celebrates exceptional meat and fish, the cooking remains intentionally vegetable-centric, with seasonal produce often leading the plate.”
The company is also promoting its wine offerings and dessert collection.