Wild by Tart

Wild by Tart is a neighbourhood restaurant and multipurpose venue in a converted power station and coal store on a 9,000 sq. ft. site. It houses a restaurant, lounge bar, Tart Shop, events space and photography studio. Founded by Jemima Jones and Lucy Carr-Ellison (Tart London), it grew from catering into a permanent restaurant with an open kitchen and counter seating. It operates a retail arm selling its tableware and homeware and has been recognised by the Michelin Guide since 2022. The vibe is relaxed and convivial, suitable for casual dining, groups and events. The kitchen follows a sustainable, seasonal, farm-to-table philosophy, sourcing where possible from the founders' family farms in Somerset and Northumberland and from local suppliers Haye Farm, Flying Fish, emphasising Mediterranean-influenced dishes that change with available produce. Signature methods include charcoal-grilled dishes and wood-oven bakes; the restaurant offers 3-course sharing feasts and private dining for seasonal service. Specialities feature farm-raised Belted Galloway, Tamworth pork and local lamb with sustainably sourced Cornish seafood, described as relaxed, flavour-forward and focused on high-quality, traceable produce and ethical animal rearing.