Sir Terence Conran and chef Richard McLellan to launch restaurant Wilder

Sir Terence Conran is to launch contemporary British restaurant Wilder in collaboration with chef Richard McLellan in the Boundary, east London.

McLellan, previously of the Typing Room and Alyn Williams at The Westbury, will use British ingredients with a focus on sustainability and seasonality, with produce sourced from Conran’s 145-acre Barton Court estate.

The Wilder, incorporating a 60-cover restaurant, bar and private dining room, is the first new venture in the sector for Conran since the collapse of Prescott & Conran in June 2018, which saw the closure of Parabola, Lutyens and Albion Clerkenwell. The Boundary had been saved from the collapse via a restructure that saw it transferred to a new holding company under the control of the Conran family.

Dishes at the restaurant will include scallops, turnip, green plums and broth; venison, beets, elderberries and rye as well as short rib, smoked onions, tongue and sorrel.

Drinks will include a selection of European wines, spirits and beers as well as a bespoke Wilder gin co-created with East London Liquor Company and incorporating the same seasonal botanicals used in McLellan’s menu.

Design will be minimalist featuring earthy tones and textured fabrics as well as a ceiling nature installation installed by floral design studio Worm.