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On 2 March 2020, Wildflower by Adrian Martin will open in Camden’s new eco market, Buck Street. Seeking to reinvent the idea of fine dining, Wildflower is the debut London restaurant of 28-year-old Irish celebrity chef, Adrian Martin, and is the first fine dining restaurant in London to be housed inside a shipping container.

Adrian is one of Ireland’s youngest celebrity chefs, hailing from Cavan in the north of the country. At just 28 years old, he is already a regular face on Irish television and has built an impressive profile among Ireland’s cooking community, having hosted demonstrations and brand collaborations across the country. His 12-year career has taken him all over Ireland and has seen him sharpening his skills at renowned restaurant MacNean House and as head pastry chef at Michelin-starred Bon Appetite. He has already published two cookery books, with the second, 2019’s Create Beautiful Food at Home encapsulating his mission to inspire people to cook top quality food at home – an ethos that inspired his decision to found Wildflower.

Wildflower, Adrian’s debut in the UK, is also a first for London. It is historic Camden High Street’s only fine dining restaurant, and the first in London to be housed inside a shipping container. With just 30 covers, Wildflower is an intimate space that will marry sustainability with fine dining. The seasonally changing menus are inspired by Adrian’s Irish heritage and will focus on using locally sourced produce, with every dish championing a foraged ingredient. Wildflower will also make full use of Buck Street’s communal Garden Terrace, where they will grow herbs and shoots to be used in the kitchen. Any food waste will be composted and used to generate energy that will be used to produce electricity for the market.

Hoping to make fine dining accessible for all, the 8-course tasting menu will be priced at £60 per person or £110pp to include a paired wine flight. Dishes will champion simplicity over complexity, allowing one or two ingredients to really sing: like Onion and bacon bread, Scallop with smoked burdock and Turbot with courgette flower and broth. A two or three-course lunch menu will also be available for £26 or £35pp respectively and will feature uncomplicated plates like Deep fried oysters with sea truffle and harissa and Braised cheek of Irish beef with wild mushrooms and red wine jus.

Wildflower by Adrian Martin will be one of just two restaurants in Buck Street’s new eco-market and will open to the public on 2 March 2020.