Jeremy Clarkson abandons plans for a restaurant at his Diddly Squat farm
"We pride ourselves on delivering a terroir led micro seasonal menu for our customers"
Pip Lacy to lead the Kitchen at Jeremy Clarkson's Diddly Squat farm restaurant
'British farming is going to have to fight very hard to survive'
Michael Caines calls on restaurants to use sustainable alternatives to industrially-farmed salmon
JAMES SHERWIN’S AWARD-WINNING TERROIR-LED AND MICRO SEASONAL WILD SHROPSHIRE RESTAURANT ARE LAUNCHING A BRAND NEW WILD SHROPSHIRE FARM.
The sustainably managed farm project located nearby to their restaurant in Whitchurch, aims to grow, cultivate and produce plants, eggs, bees, trees and other produce to support their award-winning restaurant based in North Shropshire in the midlands.
Led by head horticulturist under the stewardship of Wild Shorpshire’s founder and head chef James Sherwin, the two-acre plot will be managed organically under biodynamic and regenerative farming principles.
The aim is to enhance the variety of home-grown organic produce, increasing local biodiversity, and to incorporate the produce into the menus at Wild Shropshire restaurant.
With a goal of becoming 95% self-sufficient in time, the restaurant will continue to develop its micro seasonal ethos whilst also sourcing from and supporting other local artisan producers who they have established and trusting relationships with.
WILD SHROPSHIRE FARMhttps://t.co/ESqy6go5eA
— Wild Shropshire Restaurant (@chefjamesherwin) February 20, 2023
Commenting on the new venture, James said: “It’s been a dream to be able to run our own sustainable farm here at Wild Shropshire for some time and so we are absolutely thrilled that we can now get started with this exciting new project.
He added: “We pride ourselves on delivering a terroir led micro seasonal menu for our customers and with the farm project starting, we will be able to expand this offering creating a truly biodynamic and holistic approach embedded in all that we do. As time develops and the farm’s diversity evolves and expands, we will have a wealth of unique, diverse and healthy Shropshire flavours to share with our wonderful customers.”
The farmland has been acquired from James’s father-in-law after he recently retired from dairy farming after 65 years.
The family are delighted that part of the land is staying with the family and the farm project will begin in March with the aim of delivering some of the first farm produce from mid-summer.
Last year Wild Shropshire were finalists in Fine Dine Restaurant of the Year category & Chef of the Year category at the Midlands Food Drinks & Hospitality Awards. In both 2022 and 2021 Wild Shropshire Restaurant were awarded a Michelin ‘Plate Award’ listing in the Michelin Guide for Great Britain and Ireland 2021 & described as “creative, sophisticated and full of depth.’”
They won ‘Fine Dining Restaurant of the Year’ and ‘Outstanding Restaurant of the Year’ - in the inaugural Restaurant Awards 2019 Midlands Edition and "Best Artisanal Seasonal Cuisine in Shropshire" in the Welsh enterprise awards.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
Support Us
CONTRIBUTE
"We pride ourselves on delivering a terroir led micro seasonal menu for our customers"
Jeremy Clarkson abandons plans for a restaurant at his Diddly Squat farm
Pip Lacy to lead the Kitchen at Jeremy Clarkson's Diddly Squat farm restaurant
'British farming is going to have to fight very hard to survive'
Michael Caines calls on restaurants to use sustainable alternatives to industrially-farmed salmon
