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Created by uber talented chef Matthew Beardshall and his team at Wild Garlic, Nailsworth’s newest restaurant looks set to be more than just the talk of this Cotswolds town, says Kathryn Lewis
After our last tasting experience at Wild Garlic, we didn’t think it could get much better than 60-month aged gouda with candied walnuts or deep-fried rice pudding with mint chocolate ice cream. Alas, tucking into Szechuan spiked duck and an indulgently creamy buttermilk pannacotta at its sister restaurant’s opening night, Wilder proved us wrong.
VISIT FOR the same creativity and innovation that kept the awards coming at Wild Garlic, just kicked up a couple notches for a thoroughly fine dining affair.
Arrive at the simply styled restaurant at 7.30pm sharp, and embark upon a delicious journey of fresh flavours and experimental cookery through eight expertly prepared courses. When the menu is finally revealed at the end of the meal, keep it – you’ll want to frame it once the stars start rolling.
DON’T VISIT if you’re not into social situs. This is an intimate dining space where fellow foodies come to explore, strike up a conversation with diners at the next table and bond over what the next course may bring.
WE LIKED the extra attention to detail that surpasses the produce on the plate. From the latest speciality coffee pods from Colonna in Bath accompanying the petit fours, to the enticing spearmint and ginger infusion from Alexander’s Teas served alongside silky lemongrass sorbet, there’s no compromise here.
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Insider's tip
Make the most of the matched wine flight – and avoid falling out over who'll be designated driver – by booking one of the sumptuously snug rooms above Wild Garlic, just over the road. Round two of Matthew’s cooking in the morning – french toast, poached eggs, pastries and homemade preserves – makes the offer even sweeter.
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