The newest concept from British chef Richard McLellan, Wilder, has debuted in the basement of the Boundary London hotel. Formerly a single room, the space is now artfully subdivided into zones at the hand of locally based design practice Kirkwood McCarthy.
The modern, subterranean eatery is conceived to echo the wilderness in a sequence of rooms characterized by high ceilings, exposed brickwork, and foliage installations. Earthy textures and tones bathe the interior, while marble floors span each room in a hypnotic cubic pattern. A 100-foot-long partition spans Wilde as well, wrapped in natural clay plaster subtly infusing warmth as well as acoustic support. Custom furniture is installed to complete the natural palette and complement the local sourcing also emphasized on the menu.
