Wild by Tart

As you might expect from a former industrial site, the room here – all 9,000 square feet of it – is huge, but with enough modern touches to make it feel hip and contemporary. Much of the dining room and bar space is replete with a canopy of lush green plants.

Wild by Tart comes from the minds behind successful catering operation Tart London. Set up by Jemima Jones and Lucy Carr-Ellison, both the company and the venue evoke new-school London dining: big flavours, eclectic influences and the odd indulgent menu dish offset by an approach that’s also rooted in sustainability and wellness.

Menus here are clearly far and wide in their influence – there’s sourdough and Marmite butter akin to that served by ex-Typing Room chef Lee Westcott, grilled octopus that could be plated at Brindisa and the kind of relaxed, all-day food feel perfected by Antipodean operations like Caravan and the Daisy Green Collection. Ingredients are fresh and high-quality, with menus being adapted year-round according to what’s in season.