A 'contemporary British' restaurant and bar at the Boundary London hotel, with a focus on sustainability and seasonality.

Set in the basement of the East London's Boundary Hotel and replacing Stéphane Reynaud short-lived venture - the space features a 60-cover restaurant, 40-cover bar and 12-cover private dining room. Wilder is in collaboration with chef Richard McLellan (Typing Room & Alyn Williams at the Westbury), with a focus on British ingredients and an emphasis on sustainability and seasonality, with produce sourced from Conran’s Barton Court estate. Think: scallops with turnip, green plums and broth; venison, beets, elderberries and rye as well as short rib, smoked onions, tongue and sorrel. Expect elegant dishes served in a relaxed (minimalist, earthy styled) dining room - with a striking ceiling nature installation installed by floral design studio Worm.  

Ideal For

Going 'wild'

Signature Dishes

Bread cracker with carrot emulsion and carrot oil; venison with beets, elderberries and rye; plaice with cockles, black cabbage and gutweed and Meadowsweet with white chocolate and fig leaf oil.