Opening at Boundary, Shoreditch, this month, Wilder is a bar and restaurant born from a creative collaboration between former Typing Room chef Richard McLellan and world-renowned designer and restaurateur, Sir Terence Conran.
Comprised of a 60-cover restaurant area, bar space and a private dining room, the interiors offer a sleek, minimalist look using earthy tones and natural woods. Everything from the tables to the ceramics have been hand-crafted, including a ceiling feature created by local floral design studio Worm.
McLellan's menu puts focus on seasonality and sustainability with a range of dishes crafted from simple British ingredients, with many sourced from Conran's own countryside estate. Think fresh scallops with green plums and broth, hake served with cockles, gutweed and cavelo nero, and a mouthwatering pork jowl with celeriac and mead.
As for the drinks, the venue's expert bar team have put together a curious list of house cocktails in-keeping with its sustainable theme, including the Foraged Sour, Fig Americano and Champagne Rhubarb Gimlet. Alongside cocktails, guests can sip on a great array of European wines and spirits, including a bespoke gin made for Wilder by neighbouring distillery, East London Liquor Company.