Wilder | Underground bar & restaurant in Shoreditch
The basement space in Shoreditch’s elegant Boundary Hotel is about to get Wilder.
That space – which is co-owned by Sir Terence Conran – has gone through several changes over the years and most recently housed the charcuterie-heavy French spot Tratra (pictured), which lasted for almost two of them.
Now, Sir Terence has decided to bus in a homegrown chef who specialises in homegrown ingredients. In fact, the driving ethos of Wilder is that everything on the menu is “caught, hunted, farmed or found from these isles”. The chef behind it is Richard McLellan, who’s kitchen credentials include stints at the celebrated Typing Room and Alyn Williams at the Westbury.
Based on the supperclubs he’s catered under the Wilder banner, the dishes he’ll be putting together will be likely quite inventive and occasionally challenging takes on familiar ingredients – he’s previously featured cod’s tongue with ransom & capers; squid with fermented cabbage & pennywort; raw lamb with scarlet elf cap mushrooms; and more in that vein.
Helping in this whole endeavour, Sir Terence has also opened up his own huge country retreat in Berkshire for the chefs to source trout, crayfish, and watercress.
It doesn’t get much wilder than that.
NOTE: Wilder is due to open in early October. We’ll be back then with the full scoop. In the meantime, you can sign up for updates at their website right HERE.
Wilder | Boundary, 2-4 Boundary Street, E2 7DD
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