A new Local & Wild restaurant, The Black Sheep, takes residence in the former White Onion restaurant in Wimbledon Village just in time for the Championships. As the sixth restaurant from the Gladwin Brothers of The Shed, Notting Hill and Sussex, Soho, this bistro-style restaurant aims to bring locals the best of wild and British produce, with seasonality at the forefront, spearheaded by Chef Patron Oliver Gladwin and his restaurateur brother and co-founder, Richard Gladwin.
Nestled in the heart of perfectly picturesque Wimbledon Village, with the Commons within walking distance and horse riders regularly trotting serenely through the streets, this charming 65-seater restaurant is open for both lunch and dinner.
Curated by Chef Patron Oliver Gladwin, the menu at The Black Sheep pays tribute to its sister Local & Wild restaurants with British, locally sourced produce underpinning each dish. The menu changes regularly depending on the seasonal offer from farmers and suppliers. The spring menu features dishes; Wye Valley Grilled Asparagus, Crispy Duck Egg, Roasted Flaked Almonds, Pan-fried scallop, Confit Chicken Wing, Elderflower Gel, Sorrel and Sweet Cured Confit Hogget Shoulder, Foraged Wild Garlic, Anchovies and White Bean Salsa.
Working with responsibly sourced fishing supplier Marrfish, The Black Sheep serves fish green rated by the Marine Conservation Society, and order guaranteed by-catch specials such as Whole Baked By Catch Fish – Megrim Sole, Nutty Butter Sauce. Puddings include classic British favourites such as English Summer Berry Jelly with Elderflower Cream, and Salted Caramel Viennetta Parfait.
During the week, a planet conscious “Plant Led Set Menu” is available, shining a light on local vegetables and fruits of the season. Comprising either two or three courses, the plant plays the hero in each dish complemented by the kitchen’s ‘off-cuts’ which are often thrown to the wayside. Although the offering will not exclude meat or fish, this plant-let approach facilitates the plant as the prime focus of each dish.
As with the a-la-carte, the menu changes regularly subject to the week’s harvest but guests can expect dishes such as Grilled Purple Sprouting Broccoli with Goat’s Curd, Toasted Sunflower Seeds, Honey Dressing, Jersey Royal Gnocchi served with Garden Peas, Mint Gel, Whey Cheese and Nutbourne tomato and Raw Gooseberry Salad with Pulled London Burrata and Basil Oil.
The drinks offering champions English sparkling and still from the Gladwin family’s Nutbourne Vineyards in West Sussex alongside a selection of hand-picked wines across the globe. Richard and Oliver’s passion for wine will see them partner with The Wimbledon Wine School, offering WSET courses and regular tasting classes and events, taking place in the private dining room.
The interior design by Richard Gladwin and Ellie Dichler from Studio ED emulates the rustic feel of its surroundings, incorporating wooden panelling set against green and white striped seating, low hanging wall lights, spotlighting and playful wallpaper picturing scantily clad farmers, to create a relaxed and convivial, yet sophisticated, atmosphere. The artwork ties the space together comprising a combination of colourful rural scenes by Bridget Gladwin, interspersed with abstract pieces from rural artists. For those looking for a more intimate affair, the private dining room seating 22 guests set under a large skylight acts as the perfect backdrop for celebrating a special occasion.
Co-founder Richard Gladwin says;
“With the momentum from our recent opening in Richmond behind us, we’re excited to expand our neighbourhood offering in Wimbledon. We have established and nurtured such fantastic relationships with farmers across the country and look forward to showcasing even more of their produce in our new restaurant. It’s great to be fighting back post-pandemic and giving people an excuse to dine out again and enjoy the season’s harvest over a glass of wine.”
The growth of the Local & Wild brand, with the emergence of The Black Sheep in Wimbledon, will permit the Gladwins increased scope to work with a range of different farmers, taking on whole crops to make a larger difference.