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.

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 Scout, 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 17 June
19:00 – 23:00

Tickets can be purchased below.

MENU

Alexanders, woodruff and vodka

Hogweed

Broad bean, buckwheat, roe and sea arrow grass

Elderflower vinegared cockles

Bread cracker, pease pudding and wild fennel

Asparagus, peas, nettles and hemp seeds

Cuttlefish, kohlrabi, chicken broth and melilot

Red Mullet, gutweed, fermented salsify and herbs

Meadowsweet, cherries, sweet cicely and green almonds

Jing Tea

* Please note that all tickets are non-refundable

* Vegetarian options are available on request