What Grows Together,
Goes Together
In 2012, the Gladwin brothers set out to share their passion for food, farming, and hospitality.
Richard, the restaurateur, Oliver, the chef, and Gregory, the farmer, grew up on their family’s West Sussex vineyard and farm, shaping their commitment to seasonal, sustainable dining. Their five Local & Wild restaurants — The Shed, Rabbit, Sussex, The Black Lamb, and The Pig’s Ear—bring this ethos to life with foraged ingredients, meats from the farm, and Nutbourne Vineyard’s award-winning wines.
Our five London-based restaurants are each a celebration of the English countryside in London. Each location is considered a local gem and creates a great sense of community by valuing our guests and particularly neighbourhood residents.
Select one of our restaurants below to be taken to their website to book:
Nutbourne is a single-estate boutique wine producer making a range of award-winning still and sparkling wines. Our wines are available from the Cellar Door, online, in our Local & Wild restaurants and from selected wine merchants throughout the country and wholesale from Bancroft. In the Summer we host guided tours of the vineyard and winery every Saturday morning.
Gregory Gladwin is a free-range farmer, while his wife, Lani, grows produce in a Nutbourne polytunnel for events and the cellar door. Our Simmental-Sussex-Angus beef grazes the vineyard in winter and local Brooks in summer. All farm produce is available for pickup at the vineyard or local delivery on request.
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A countryside childhood sparked Oliver’s love for wild food and open-fire cooking. His culinary journey began in his mother’s kitchen and evolved through his time at River Cottage. A true forager, he crafts dishes that celebrate the wild and seasonal, embodying the 'Local & Wild' philosophy.
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Rooted in the family vineyard and shaped by years in London and New York, Richard steers the business side of the restaurants. He brings the vision to life, from sourcing wine making in New Zealand, California, and Champagne to making sure every Local & Wild detail runs smoothly.
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Gregory keeps the countryside connection alive. From raising rare-breed livestock to tending the vines and making the wine at Nutbourne Vineyards, he supplies the restaurants with the best of what the land can offer — fresh, sustainable, and always in season.
We source all our produce locally and seasonally, reducing carbon emissions while supporting suppliers who use regenerative farming to protect and replenish our planet’s resources. Our restaurants run on renewable electricity, and we’re committed to minimizing energy, water, and food waste. From LED lighting and low-flow taps to smart food waste bins, sustainability is at the heart of everything we do.
Restaurants
