Reservations@wildbytart.com | 0203 848 6240
Our commitment to the environment reaches far and wide. Our kitchens utilise every leaf, stem, and core to minimise food waste. Seasonal ingredients appear in every corner of Wild by Tart whether it’s baked into pastries, mixed into cocktails and juices, pickled and potted to take home from our Deli, and on our menu as specials.
Farm-to-table: Where possible ingredients are sourced from the Tart family farms. Jemima brings surplus vegetables back from Somerset. Depending on the season, armfuls of damsons, apples and an abundant supply of celeriac. Our chefs work closely with Harry Boglione, owner of Haye Farm, to create daily specials using the fresh deliveries.
Belted Galloway’s are sourced from Lucy’s family in Northumberland, along with honey from their own beehives. Tamworth pigs, Britain’s oldest pure breed, and lamb also come from Jemima’s farm. These animals are reared organically and ethically, free to graze and roam as they please.
Fresh off the boat: Our seafood is supplied by Wild Harbour, who work with a fleet of boats in Cornwall to catch sustainable and traceable fish and shellfish, directly from the fishing community.
Guests are permitted to bring their own wine for a £30 corkage fee per 750ml bottle of wine and £38 per 750ml bottle of sparkling.
If guests choose to bring their own cake to celebrate an occasion, in lieu of Wild by Tart desserts, the fee £6.50 fee per head. However, if a cake is brought alongside Wild by Tart desserts, there is no fee.