Wilder x Rye London. 

Join us for an evening of exploring the beauty of ingredients gathered from the land and sea, in our light filled studio.

We'll gather over a five course menu with a focus on the use of wild ingredients sourced by our forager Yun, and curated by Richard Mclellan - Head Chef at the Typing Room.

Yun picks from the woods, beaches and grassland areas of South Wales, and over the course of the evening we will learn about the provenance, flavour complexity, seasonality and usage of these ingredients.

A greeting cocktail will be put together by our bar tender, and the meal will be finished with Jing tea. Biodynamic organic red, rosé and white wine will be served alongside the supper. 

DATE AND TIME
Saturday 6 May
19:00 – 23:00

Tickets can be purchased below.

MENU

Knotweed, maple, pisco and sherry cocktail

Pheasant eggs, Alexander salt

Razor clams, onion vinegar, and scurvy grass flowers

Bread cracker, carrot and sweet cicely

Asparagus, jack by the hedge, cultured cream and hay

Scallops, Japanese knotweed, fermented turnip and smoked fat

Lamb, nettles, st George mushrooms and yoghurt

Chocolate, almond, blackthorn blossom and salt

* Please note that all tickets are non-refundable

* Vegetarian options are available on request