News & Press

The Handbook
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If you’ve yet to try their food, do. Aside from it being seasonal, British where possible and relatively healthy, it’s utterly brilliant. Each dish a burst of texture, flavour and colour; Instagram-pretty but unpretentious,  the duo make food we all wished we could cook at home. We sat down with one half of the business, […]

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Luxury London
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The coolest women in catering Jemima Jones and Lucy Carr-Ellison launched their standalone restaurant Wild by Tart in Eccleston Yard at the tail end of last year, severing wholesome, seasonally-changing and sustainable dishes within a light-filled industrial space, framed by greenery. This October, it launches its first brunch menu, a continuation of the restaurant’s farm-to-fork […]

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House & Garden
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House and Garden review Wild By Tart – ‘This is a lovely, unpretentious neighbourhood restaurant with just the right amount of glamour to render it a great place for a special occasion. Dishes are served from an open kitchen with counter seating, wood burning oven and charcoal grills. The ethos is ‘big flavours and seasonal […]

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Sheerluxe
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Sheerluxe featured Wild By Tart in their ‘Best London Restaurants’ article. Wild by Tart is a new neighbourhood restaurant housed in a former power station and coal store in Belgravia. Within, Jemima Jones and Lucy Carr-Ellison – the duo behind top caterers Tart London – will serve their signature nourishing, wholesome fare from a seasonally […]

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Esquire
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Esquire feature Wild By Tart in their ‘What We’re Eating This Week’ feature, they comment ‘The food stays true to Jones and Carr-Ellison’s established style, which means that it’s healthy, wholesome, and smart to boot. They tick all of the seasonal, sustainable, small producer boxes, but retain a decidedly laid-back vibe‘. Read full article here.

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Country & Town House
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Country & Town House included Wild By Tart in a roundup of the best healthy Restaurants in London. ‘Expect vibrant colours and big flavours: we particularly loved the grilled halloumi with honey, lime, chilli and coriander; the flamed lamb chops with red curry paste and peanut; and the pumpkin, gorgonzola and pickled chilli flatbread, cooked […]

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