Wild Shropshire

Ambitious, consistent, and purposeful

This is a small, personal restaurant that’s based entirely on what ingredients are available that day. Shortcuts and compromises don’t seem to matter to Head Chef James Sherwin. Most of what ends up on the plate comes from the restaurant’s own farms, leading to natural, lively, and creative cooking. At Wild Shropshire, sustainability is not just about food and drink but about everything else: plastics, packaging, textiles, paper, glass, candles, and transport. It’s all there in the well-written sustainability report, which not only shines a light on the business but also demonstrates the openness and transparency that should be the hallmark of any restaurant in 2024.

Summary:

• Up to 95 percent of ingredients come from the restaurant’s regenerative farming

• Large network of local growers and farmers, who are frequently visited by the entire team

• A focus on the whole — all parts of the restaurant

• The entire staff is involved in developing the restaurant