Local & Wild is a restaurant group owned and run by the Gladwin Brothers, Richard and Oliver, rooted in a simple belief: that the best food comes from knowing exactly where it was grown, caught or raised.

The group brings together five London restaurants and one pub with rooms in West Sussex: The Shed in Notting Hill, Sussex in Soho, Rabbit and The Pig’s Ear in Chelsea, The Black Lamb in Wimbledon, The Black Horse in Amberley — each with its own personality, but all united by the same philosophy: seasonal, sustainable, and deeply British.

At the heart of Local & Wild is the Gladwin family’s own farm and Nutbourne Vineyards in West Sussex, where the brothers grew up. Produce travels directly from the farm and surrounding suppliers to the table. Menus change with the seasons, guided by what the land offers rather than what’s convenient.

The brothers work closely with local suppliers who practise regenerative farming, actively supporting methods that protect and replenish the natural world. Sustainability runs through every part of the business, from sourcing and supply chains to how the five London sites are managed day to day, with a commitment to continually reducing their carbon footprint.