This summer, WILD Restaurant in Berkhamsted, Hertfordshire, led by Chef Patron Matt Larcombe, is embracing the season with an ever-evolving menu shaped by what is flourishing at its nearby farm project, Wild Farm in Radlett.
At the heart of WILD is a deep commitment to farm-to-fork cooking, sustainability and low food miles. Much of the produce used in the kitchen comes directly from Wild Farm, located just minutes from the restaurant, where regenerative farming principles guide everything from soil health and biodiversity to crop rotation and natural ecosystems.
From vibrant vegetables and fragrant herbs to edible flowers and honey from the farm’s own hives, ingredients are picked at their peak and allowed to take centre stage, whether in dishes such as courgette tempura with whipped goat’s curd and courgette and chilli jam, tranche of wild halibut with brown butter, fennel and sea herbs from the farm, or confit duck with cassoulet, beans and pistou using herbs from the farm.

The connection between farm and restaurant runs deeper still. WILD Restaurant’s distinctive logo is inspired by the contours of the land at Wild Farm itself, serving as a visual reminder that every dish begins in the soil.
For Chef Patron Matt Larcombe, who previously worked under Heston Blumenthal at The Crown at Bray and later served as Chef Director at The Victoria in Oxshott, summer is one of the most exciting times of the year.
“Summer is when the farm really comes into its own,” says Larcombe. “We don’t plan dishes months in advance. Instead, we let the produce lead the way and build the menu around whatever is growing best. It means we’re always cooking with ingredients at their absolute best and staying connected to the seasons.”

Vegetables remain at the heart of WILD’s philosophy, while responsibly sourced British meat and seafood complement the menu. Whole-animal cookery also remains central to the kitchen’s low-waste approach, ensuring every ingredient is used thoughtfully and with respect.

For those seeking the full experience, the Feasting Menu (£75 per person, minimum two guests) offers a seasonal journey through the kitchen, showcasing the very best of the farm and trusted British producers at that particular moment in time.
Sommelier Rémi Cousin, formerly Head Sommelier at The Fat Duck and Le Gavroche, oversees WILD’s evolving wine programme, with monthly Wine Club evenings pairing secret seasonal menus with carefully selected wines.
This summer, WILD Restaurant continues to celebrate what happens when restaurant and farm work in harmony, combining exceptional seasonal produce, thoughtful cooking and a deep respect for the land.