Wilderness

Wilderness Rock and roll fine dining in the Jewellery Quarter, Birmingham by Alex Claridge.
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An ice cream is made from hard goats’ cheese and finished with a seasonal accompaniment of Hereford strawberries - dress...
19/08/2026

An ice cream is made from hard goats’ cheese and finished with a seasonal accompaniment of Hereford strawberries - dressed in verjus, as a gastrique and finally as a liquid nitrogen granita interspersed with frozen yoghurt. 🍦

A pistachio custard tart topped with a nori and toasted pistachio furikake. Our preference is against overly sweet desse...
18/08/2026

A pistachio custard tart topped with a nori and toasted pistachio furikake. Our preference is against overly sweet desserts and the introduction of nori and umami rich seaweeds as “seasoning” has been a revelation of the past six months. Served with a seasonal fruit sorbet - in this picture late season rhubarb finished with a tart gastrique of the same fruit.

Steamed Cornish oyster is bathed in a buttermilk and lovage sauce, accompanied by poached celery, lightly pickled Nashi ...
16/08/2026

Steamed Cornish oyster is bathed in a buttermilk and lovage sauce, accompanied by poached celery, lightly pickled Nashi pear and a granita of lovage and buttermilk. 🦪

📸 Hank & Margot Were half way through Birmingham Restaurant Festival and I wanted to thank all the new guests who have t...
15/08/2026

📸 Hank & Margot

Were half way through Birmingham Restaurant Festival and I wanted to thank all the new guests who have taken the time to visit and explore our tiny restaurant. A few final BRF tables are scattered over the next fortnight and we would love to welcome you.

Cornish John Dory is dry aged then cooked all the way over charcoal, served with salsify en barigoule in togarashi crumb...
03/08/2026

Cornish John Dory is dry aged then cooked all the way over charcoal, served with salsify en barigoule in togarashi crumb, a bright orange gel and Cornish mussels both grilled and as a sauce. 🐟

Ediz Engin captured by Hank & Margot 📸
28/07/2026

Ediz Engin captured by Hank & Margot 📸

French quail is cooked on the crown and finished over charcoal, accompanied by apricot, girolles and two sauces; a brigh...
27/07/2026

French quail is cooked on the crown and finished over charcoal, accompanied by apricot, girolles and two sauces; a bright vin jaune sauce made with the bones and an aerated dashi of sesame and ginger.

More beautiful photography by Hank & Margot 📸

A dish that epitomises our cuisine. Wild Cornish turbot is cooked all the way over coal, and paired with Iberian pork ch...
07/07/2026

A dish that epitomises our cuisine. Wild Cornish turbot is cooked all the way over coal, and paired with Iberian pork cheek, glazed over smoke with a hot sauce. Bang in season cherry brings acidity and the dish is finished with a cream of scallop roe and Iberico leg.

📸 courtesy of Nancy Whittington | Food Photographer & Writer with thanks 🙏

Dry-aged chalkstream trout is grilled and finished in brown butter then served simply with grilled Wye Valley asparagus,...
04/06/2026

Dry-aged chalkstream trout is grilled and finished in brown butter then served simply with grilled Wye Valley asparagus, a kanzuri gel and a verdant hollandaise of Thai green basil and seaweed.

I am looking for a final chef or two for our brigade - working across The Wilderness (1*) and Albatross. Both are progre...
31/05/2026

I am looking for a final chef or two for our brigade - working across The Wilderness (1*) and Albatross. Both are progressive, modern restaurants serving creative cuisine rooted in big flavour and the very best of produce. Culture is 🔑 and, whilst experience at this level is welcomed, attitude is non-negotiable. Chef de partie or junior sous sought, but happy to have a conversation at any level.

Please DM if of interest or email [email protected] 👊🏻

Address

27 Warstone Lane
Birmingham
B186JQ

Opening Hours

Wednesday 6pm - 8:30pm
Thursday 6pm - 8:30pm
Friday 12pm - 8:30pm
Saturday 12pm - 8:30pm
Sunday 12:30pm - 3:30pm

Telephone

+441212339425

Website

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