LOCAL
& WILD

In 2012, the Gladwin brothers set out to share their passion for delicious food, countryside and great hospitality by opening a series of unique restaurants across London.

Richard, the restaurateur, Oliver, the chef, and Gregory the farmer grew up on their family’s vineyard and farm in West Sussex, where they cultivated a deep connection to nature. Together, they created Local & Wild: a celebration of seasonal, sustainable dining inspired by their countryside upbringing.

The five restaurants, The Shed, Rabbit, Sussex, The Black Lamb, and The Pig’s Ear, each bring the farm-to-table philosophy to life in the city. Creative mouth watering dishes all feature carefully sourced British ingredients: from local growers, foraging in the woodland, meadows and hedgerows, and sustainably seafood from small scale English fishermen. Even the high-welfare meat often comes directly from the Gladwin family farm.

Central to their vision is the belief that “what grows together, goes together,” an idea reflected not only in the cooking but also in the award-winning wines from Nutbourne Vineyard, the family’s estate in West Sussex which of course lead on the wine lists.

For a deeper insight into life at the vineyard, the family’s new cookbook- "An English Vineyard Cookbook" offers a year round compendium of recipes and stories that embody the Gladwin’s connection to seasons and sustainability.

Local & Wild isn’t just about dining — it’s a way of life, built on respect for the land, fine British produce and the people who bring every ingredient to the table.

MADE LOCAL

Local People
Local Produce

Our restaurants value the residents in their community and create a home away from home for visitors from abroad. Our vegetables, fish, and meat are sustainably sourced from the British countryside and coast - linking our guests with local growers, fishers, and farmers.

MADE WILD

Wild Food
Wild Ideas

We believe that to get the best flavour through every dish, inspiration must come from the hedgerow, seashore, and meadow while using hyper-seasonal ingredients. In all of our restaurants, you will always find seasonal wild British game dishes. As the keenest forager we know, Oliver Gladwin always ensures a wild herb or vegetable is celebrated in his dishes.

THE
BROTHERS

THE RESTAURATEUR

Richard

Has vast experience in restaurant management and openings. He heads up Gladwin Brothers overseeing the restaurants, staff and day to day aspects of the business. He has learnt his trade from running restaurants in New York and London. Being brought up on a vineyard, Richard has also developed a love of wine making from an early age. He loves being back on the farm tending the vines, bottling the wine and his favorite season is harvest! He proudly serves wines from Nutbourne Vineyards in all his restaurants.

THE CHEF

Oliver

He is our creative and has the ability to cook across the business as well as lead and inspire everyone to follow our local and wild movement. He began his wild food journey at River Cottage, Devon where he took inspiration for his restaurant. From a young age, Oliver had a passion for cooking where he spent hours in the kitchen with his mum creating numerous feasts with produce straight from the garden. On a brief break from the busy kitchen you can find him foraging for the next wild idea.

THE FARMER

Gregory

The man on the ground - Gregory is our gateway to the countryside. On his farm he raises beef cows, pigs, sheep, goats and often a new hobby such as guinea fowl. If we thought restaurants were hard work, try lambing on the farm! Gregory also provides us with the local relationships within the farming community where we source seasonal vegetables all year round. If not on the farm, Gregory will not be found in London but somewhere on a boat off the south coast fishing for his supper.

LOCAL & WILD

THE BROTHERS

Richard

Oliver

Gregory

LOCAL
& WILD

THE
BROTHERS