Wild

The story

Wild Restaurant Berkhamsted: Modern British Dining Rooted in Regenerative Farming

Modern British dining at Wild in Berkhamsted takes shape through a strict dialogue between the kitchen and a regenerative farm just north in Radlett. Chef-patron Matt Larcombe opened the restaurant in October 2025 after stints at The Crown at Bray and The Victoria in Oxshott, bringing a philosophy where menus begin in the soil rather than the pantry. The Good Food Guide awarded Very Good status for 2026, noting that the venue gave a sedate town an invigorating jolt with its precise, ingredient-led approach. Head Chef Charlie Hitchcock works alongside Larcombe to curate dishes around what Jude Allen, the head grower, is cultivating across over 200 plant varieties.

The kitchen and its harvest

The modern British kitchen relies on small plates and sharing formats, allowing guests to sample the full breadth of the farm's output. Signature items include a rich mushroom parfait topped with puffed rice, described by reviewers as deeply savoury and moreish, alongside a masterful take on lemon meringue pie featuring miso caramel and scorched meringue. Larcombe demonstrates skill with the chargrill, producing beautifully puffy flatbreads stuffed with tender lamb strips and tart rhubarb emulsion. Vegetable-forward preparations never feel like an afterthought; a crisp raw turnip arrives dressed with the restaurant's own version of Gentleman's Relish, while spring menus highlight heritage leaves, young brassicas, early asparagus, and delicate greens paired with ferments or light sauces.

Space and service

The large interior balances Home Counties warmth with a cooler urban edge, defined by blond woods and a beige colour palette framed by picture windows that flood the room with light. A soundtrack of cool beats contrasts with the soft, organic textures and open layout designed to feel like an extension of the surrounding landscape. Service remains understated yet expert, bolstered by a team that understands the provenance behind every plate. An open kitchen at the rear lets diners watch the flatbread making and observe the precision of the pass during busy evenings.

Wine and pairings

Rémi Cousin, formerly head sommelier at Le Gavroche, curates a thoughtful wine list built to match the seasons and the farm's produce. He hosts monthly Wine Club tastings and intimate wine dinners in the Kitchen Room, guiding guests through regions and stories alongside bespoke multi-course menus. Within this modern British framework, the selection avoids intimidation, offering rare bottles and generous pours that complement the food without overwhelming it. Ferments, pickles, and preserves made in-house also extend the harvest, adding complexity to the drink pairing options throughout the year.