The three brothers, Richard, Oliver and Gregory Gladwin bring wild British ingredients from the countryside to the plates of London diners. Before opening The Shed, Rabbit and Nutbourne, Richard spent a decade working in top New York and London restaurants. Farmer Gregory supplies the restaurant with reared livestock from the family farm in Nutbourne, West Sussex, as well as sourcing seasonal produce from local suppliers, while Talented Head Chef Oliver Gladwin is passionate about foraging everything from wild garlic to mustard flowers, creating a daily changing menu of small British plates.

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