Lucy Carr-Ellison and Jemima Jones, founders of Wild by Tart and Tart London

From Wild Beginnings...

Lucy Carr-Ellison and Jemima Jones met while working in New York, and started cooking together for the people they love - growing that into Tart London, one of London's most sought-after catering and events companies. Today, TART's home is a 9,000 sq ft former power station and coal store in Belgravia, bringing together Wild by Tart (the restaurant and bar), The TART Studio - events space and photography studio, and the TART Shop. At its centre is the same relaxed, big-flavoured cooking Lucy and Jemima have always been known for, served from an open kitchen with counter seating, a wood-burning oven and charcoal grills, using seasonal ingredients sourced sustainably where possible.

Tart's Philosophy

We cook food that excites us - honest, seasonal, big-flavoured, and simple rather than clever. And we choose suppliers with their own stories to tell, whether that's sustainability, craftsmanship, or both.
Fresh seasonal ingredients reflecting Wild by Tart's food philosophy

Seasonal

Ingredients in season are always the most exciting to cook with - packed with flavour, nutrition, and the vibrant colours of their moment in the year. We build our menus around these colours, textures and contrasts, and eating with the seasons keeps us close to our local suppliers.

Fresh seasonal ingredients reflecting Wild by Tart's food philosophy

Quality & Sustainability

We do our best to buy high-quality ingredients from local suppliers who use production methods that are positive for the environment, animal welfare and their employees. We also aim to minimise waste, particularly single-use plastics, recycling wherever we can.

Fresh seasonal ingredients reflecting Wild by Tart's food philosophy

Honest & Unpretentious

The first question people ask about Tart is ‘what kind of food do you make?’. The simple truth is, we make what we love. We have never been attracted to food that tries to make a point, or dishes that are more concerned with appearance than taste. Our food is expressive of that – laid back, fun, and – we hope – delicious.

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