Is the tenth anniversary of The Wild Kitchen. We honour and love nature as much as we appreciate and thank every customer. Utensils, from double-handled chopping boards to cleavers and glass cloches, are a pleasure to handle: purposeful, not too refined. “There’s a sweet spot before it becomes so domesticised and safe that it loses its primordial intention. You want to feel a little bit out in the woods and in with nature,” Ritchie says. Our resident chef cooks and prepares fresh honest, simple, great-tasting food that's beautifully presented and wonderfully 100% plant-based, delivering both on taste and quality and designed to leave you feeling good.

There was something for everyone this year, with each garden – however big or small – providing inspiration and take-home ideas while raising awareness about the environment or the positive effects of gardening for mental health. Situated on Main Avenue, the Show Gardens demonstrate the best of horticulture and excellence in garden design and are the largest gardens at Chelsea, while All About Plants (which was a new garden category this year), hosted for the first time inside the Great Pavilion, interprets the positive powers of plants in unique and interesting ways.Martin Plastiak founded the restaurant with this simple but ambitious concept upon returning to Slovakia after over 20 years of working in the USA. Cooking in elite kitchens abroad, he wanted to bring the same level of quality ingredients to the Slovak food scene. French cusine is a flavour at The Widl Kitchen because in the nineties Lucia ran a cafe/restaurant in Languedoc with two friends from art school. The rural life immediately invoked a connection to the land as they cooked food from 'Le terroir" . Her unlikely mentor, was a botanist and war veteran called 'Juju' , Julien. Every morning he came to the cafe with his arms full of plants for us to experiment which ignited Lucia's spark as a 'forager chef'. She embraced adding nature directly to the cooking pot with the seasons infusing everthing. Creativity flourished; The Wild Kitchen's visuals; aesthetics and art feature stongly. Artists have a way of seeing differently and responding sensitively to material; this has helped with the interpretation and cooking of wild food. Le Cafe du Livre became an international success featured in The New York Times .

Best Construction Award (Show Garden): MEDITE SMARTPLY Building the Future Garden, designed by Sarah Eberle, built by Mark Gregory's Landform Consultants At The Wild Kitchen you will have a wonderful day of fun whilst appreciating nature's bounty and marine life. This isn’t the first time this outdoor kitchen has graced our screens. It was also featured in The Gentlemen and in fact the Director, Guy Ritchie has an obsession with outdoor cooking and has personally owned over 30 different BBQs. You can read more about that in our article ‘ The Gentlemen outdoor grill table is now available for your own garden‘. You’ll remember the The Gentlemen grill table from the scene where tabloid journalist Fletcher joins Ray in his garden and share banter around the outdoor grill table. Fletcher is very impressed by Ray’s BBQ set-up and comments on how cleverly it “heats up your knees and cooks at the same time!”.He found the best artisan local producers, such as for our light and fluffy long-fermented bread, tender and moist lokše, and grass-fed goat cheese. He also started to develop the restaurant’s own garden for the freshest produce possible. As well, we use the abundance of nature around us through foraging wild plants.

Did you see David with a fine looking cooking knife? Cashmere Caveman also have their own range of cookware, knives and chopping boards, all designed for the outdoors. The WildTable is a luxury outdoor kitchen that comes in a number of sizes and configurations with seating from four to twelve. The WildTable 12, the largest size, is an outdoor cooking unit with two connected fireboxes that generate maximum heat and light, the dual fireboxes produce embers that allow you to turn lunch into dinner. You don’t have to worry about running out of fuel in the middle of cooking either, as one box can be used to prepare the embers while the other is used for cooking. Nifty.We work with local providers to source quality, seasonal ingredients as much as we possibly can. We seek to promote a balanced lifestyle for our customer base with the accessibility and ease of eating vegan. We're honoured to partner with Greener Greens, which supplies us with microgreen leaves, grown on Frenchay Campus. Signature dish Flanked by the nature of the Small Carpathian hills and full of history, Modra was chosen as the location for the new restaurant. The town has a long history of viticulture and is a hub of new winemakers focusing on producing high-quality Slovak wines. Martin saw the potential of pairing quality local wine with quality local gastronomy.