LOCAL & WILD
BROUGHT TO YOU BY THE
Gladwin Brothers
SECTION.01

LOCAL
& WILD

The Gladwin Brothers was launched in 2012 by three brothers: Richard, Oliver, and Gregory Gladwin. Using their three unique skills: a farmer, the other a chef, and the third a restauranteur, they share their love for delicious food, foraging, and farming. Together, they have created a group of restaurants, extending their farm-to-fork way of life into London. 

The four restaurants: The Shed, Rabbit, Nutbourne, and Sussex, serve modern and seasonal British cuisine, with menus curated around sustainable produce sourced from local farmers, hedgerows, and the surrounding coast. Often the menus feature high-welfare and hand-reared meat from the Gladwin farm. With the family vineyard in West Sussex, Nutbourne, our restaurants showcase award-winning English wine as the perfect pairing to the dishes - fulfilling the restaurants' philosophy of "what grows together, goes together". 

We call our concept Local & Wild; a way of life and commitment to seasonality, provenance, people, and at the forefront of our restaurants is sustainability”.

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