PROCUREMENT

British restaurant serving sustainable cuisine made using local, independent, and responsible farmers, producers and fisherman.

Our Local and Wild ethos is at the heart of everything we do. We strive to maintain a sustainable operation by ensuring that every aspect of our supply chain is ethical and environmentally friendly. Alongside executive chef Oliver Gladwin, our Farm to Fork Manager, George Crosby, oversees everything that goes into our kitchens and onto your plate. Nothing is perfect but we are committed to creating a truly local, hyper-seasonal and zero-waste business which is operated from a central procurement hub at Local and Wild HQ.