They source the best ingredients at peak season from their favourite producers and share what they’ve learned in famous restaurant kitchens over the years.
A true chef never uses ready-made sauces or pre-chopped onions and neither do we. You’ll get a box of great (whole) ingredients, just as restaurants do. Then you’ll chop, slice, dice and saute in your kitchen.
This May we’re launching a new series of guest chef residencies, starting with Chantelle Nicholson and Kirk Haworth who’ve created a fully plant-based, three-course menu for you to cook from scratch.
“Wild Radish has the same attitude to ingredients as I do. We go to great lengths to make sure we know where each ingredient comes from – and they’ve got to be in season and of the highest quality.”
Daniel Fletcher, Head Chef at 28 Marketplace
“My larder is global, but I also use sustainable ingredients. So seeking out local growers, foragers and artisan producers is a really important part of my work with Wild Radish.”
Anna Hansen, Founder of The Modern Pantry
For me, it’s all about using produce at its absolute best. It can turn a recipe into a world-class meal – even at home – which is what Wild Radish is all about.”
Mark Kempson, Head Chef at Kitchen W8
“Seasonal ingredients are everything. Simply put, what grows together, goes together really is the golden rule of cooking for me and I bring it to all my recipes with Wild Radish.”
Philip Howard, Head Chef at Elystan Street
This is a 3-course Guest Chef Residency menu. Please click here to learn more.
Please contact us for allergen information on the menu. Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.