They say the best things in life are found in unexpected places, and it seems this sentiment is carried through Adrian Martin’s latest endeavour. The Irish celebrity chef is bringing his first restaurant to North London this month, reinventing the concept of fine dining by putting it inside a shipping container.
Wildflower will be a venue of many firsts; as well as being Adrian’s debut, it’s Camden’s first fine dining restaurant and the first of its kind to be housed in an upcycled container. Nestled in Buck Street Market, the eatery will serve seasonally-driven tasting menus inspired by the chef’s Irish heritage, utilising produce sourced from County Cavan and foraged ingredients. Signature plates include scallops and Alexander root, Jerusalem artichoke veloute with hay-baked celeriac, quail with celeriac and lentils, and roast cod with wild mushrooms.
What else is different about Wildflower? The communal garden will not only provide fresh herbs, it’ll also use food waste as compost and generate electricity for the whole market. Furthermore, the interiors are not what you'd expect from a shipping container, eschewing trendy furnishings and graphics in favour of a more ornate ‘fine dining’ look with white tablecloths and earth tones making up the intimate 30-cover venue.