Wilderness

Wilderness Rock and roll fine dining in the Jewellery Quarter, Birmingham by Alex Claridge.
(951)

Confit duck leg and aubergine finds refuge in grilled morel mushroom in a tamarind glaze. The dish is finished with a va...
19/05/2026

Confit duck leg and aubergine finds refuge in grilled morel mushroom in a tamarind glaze. The dish is finished with a vadouvan spiced crab bisque and a duck fat and tarragon bearnaise. An improbable conflation of international accents, spice and smoke that, to us, epitomises cooking….

Salad of grilled white asparagus, smoked cod’s roe, smoked egg yolk, hazelnut and forced dandelion leaves. Shot beautifu...
04/05/2026

Salad of grilled white asparagus, smoked cod’s roe, smoked egg yolk, hazelnut and forced dandelion leaves.

Shot beautifully by 📸

Flow state. Captured beautifully by 📸
28/04/2026

Flow state. Captured beautifully by 📸

Thank you from the bottom of my heart for the continued support. Last week I turned 38; the past 11 years of my adult li...
26/04/2026

Thank you from the bottom of my heart for the continued support. Last week I turned 38; the past 11 years of my adult life, the support of our city and beyond has allowed me to pursue something I love and continue to love. 🖤

Hand dived scallops from Scotland are seasoned with a togarashi made from their roe, accompanied with cep, vanilla and a...
24/04/2026

Hand dived scallops from Scotland are seasoned with a togarashi made from their roe, accompanied with cep, vanilla and a blood orange ponzu.

Lightly poached Porthilly Oyster with a light whey and walnut sauce, poached celery, pickled pear and very good Iberico ...
17/04/2026

Lightly poached Porthilly Oyster with a light whey and walnut sauce, poached celery, pickled pear and very good Iberico ham. Crowned with an intense lovage sorbet 🦪 🍧

MOTION After a blessed few months post our ⭐️ the Easter holidays present a smattering of tables, for those who may be i...
29/03/2026

MOTION

After a blessed few months post our ⭐️ the Easter holidays present a smattering of tables, for those who may be interested.

Similarly, the coming weeks will herald significant menu changes - as we embrace a little more freshness, green optimism and the arrival of Spring produce.

Thank you all as ever. See you soon.

📸 selection by

Thank you - a significant improvement to our signage, and a beautiful testament to the journey to date. ⭐
18/03/2026

Thank you - a significant improvement to our signage, and a beautiful testament to the journey to date. ⭐

Our Head Chef is who joined us at the bottom six odd years ago and has worked his way up. Ediz is determined, unrelenti...
12/03/2026

Our Head Chef is who joined us at the bottom six odd years ago and has worked his way up. Ediz is determined, unrelenting and shares my deep love for ingredients and doing right by them. A perfectionist, he is the engine room of our kitchen who brings it all together. We are blessed to have him. 🖤

Lamb from is paired with a slow cooked belly finished on the grill with a seaweed hot sauce, a salsa verde of seaweed a...
10/03/2026

Lamb from is paired with a slow cooked belly finished on the grill with a seaweed hot sauce, a salsa verde of seaweed and a rich smoked aubergine condiment.

Rhug Estate venison is finished over charcoal and served with a plum condiment, beetroot and a chou farci of the beast’s...
04/03/2026

Rhug Estate venison is finished over charcoal and served with a plum condiment, beetroot and a chou farci of the beast’s offal, bacon and dried fruits. A lightly smoked sauce is made from the trim and bones. 🦌

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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