Wild is a restaurant in Berkhamsted from Matt Larcombe, formerly of The Victoria in Oxshott and The Fat Duck Group. It brings a focus on British produce, regenerative farming and zero-waste principles, with much of the menu shaped by ingredients grown on the restaurant’s own farm nearby. The farm forms the heart of a closed-loop system, supplying produce and taking back kitchen waste to be returned to the soil as compost.
The restaurant has a calm, natural feel. Interiors are understated, with hand-made ceramics from local potteries and Rock Garden Ceramics in York. The mood is relaxed and confident, with a layout that works for both casual meals and more extended evening dining.
The menu is short and seasonal, with a focus on bold flavours and British ingredients. Snacks and small plates include raw beef with egg yolk, flatbread with honey and Baron Bigod, and pig’s head with passion fruit. Larger dishes are served as sharing plates, such as sirloin on the bone with shallot sauce, day boat fish with butter and herbs, or pork tomahawk with apple and mustard. Produce is sourced as locally and responsibly as possible, with a preference for organic and rare breed meat and fish.
Side dishes like crispy potatoes with yeast and chive, or leeks with almonds, sit alongside the mains. Desserts include a salted caramel tart and a dish called Milk and Honey, both designed to be rich but unfussy.
The wine list is curated by sommelier Rémi Cousin, who previously worked at The Fat Duck and Le Gavroche. Cocktails are limited to a rotating list of four, all made using ingredients from the kitchen or farm. Options include a roasted carrot Old Fashioned, a Wild Bramble with local fruit and Bone Idyll gin, a Bloody Mary consommé with end-of-season tomatoes, and a bourbon flip made with farm eggs and honey.
Wild also hosts food and wine events, including a ‘Meet the Grower’ series that brings producers into the restaurant. The overall experience is rooted in flavour, simplicity and a clear sense of place.