Eat this: Wild by Tart, fashionable seasonal eating

A catering company to the stars and a creative agency are opening a space with a restaurant, deli, retail and event hire, plating up food inspired by Italian and Middle Eastern cuisines.

24 September 2019
italianmiddle easternpizzapastarestaurant openingrestaurantssandwiches
  • The Gist: A restaurant, bar, deli, juice and coffee kiosk, as well as a photography studio, retail store and event space
  • The Chefs: Jemima Jones and Lucy Carr-Ellison
  • Location: 3-4 Eccleston Yards, London SW1W 9AZ
  • Food in 5 words: Photogenic dishes influenced by wellness
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How did we get here?

Jemima Jones and Lucy Carr-Ellison, the duo behind bespoke caterer Tart London, and Tom Warren, founder of creative agency Lock Studios, have joined forces to launch Wild by Tart at Eccleston Yards this October.

Wild by Tart will be a neighbourhood restaurant housed in a former power station and coal store, plus a bar, deli and juice and coffee kiosk. But it’s not just about the food; there’s also a retail store, events space and photography studio. Separated from the main restaurant by floor-to-ceiling Crittall sliding doors, the 2,000sqft photography studio will be available for private hire for shoots, meals, panel discussions or movie screenings.

Many of the items used across the restaurant, deli, and kiosk will be available to take home too from the retail space, and florists Wild at Heart will be setting up home in the restaurant’s courtyard, selling their bouquets, potted plants, and hosting floral workshops in the studio and mezzanine.

The restaurant will retain the building’s distinctive arched roof structure, with a high glass panelled ceiling and skylights dating back to the 19th century. There will be counter dining at the open kitchen with communal tables and a lounge area to enjoy cocktails from the bar. A private dining room on a raised mezzanine will overlook the hustle and bustle of the restaurant.

What’s different about it?

It’s a one-stop shop where people have the option of picking up food-to-go, enjoying a sit-down meal, doing a spot of shopping or even hosting an event – a set up that marries food, fashion and lifestyle.

It’s a trend that Food Spark noted was happening in America last year, with the lines between retail and restaurants also starting to blur in the UK. Sainsbury’s has been notable in the space too, indicating its interest in opening restaurants within its stores rather than using existing hot food counters and takeaways. It also trialled pizza delivery with Deliveroo back in July.

The Wild by Tart deli, which has already opened to the public, includes a kiosk serving coffee, juices, and smoothies. The kiosk menu is designed to support ‘modern wellness,’ according to the founders, combining the wisdom of the East with the scientific disciplines of the West.

The deli’s daily changing menu offers freshly baked goods, homemade granolas and seasonal breakfast options. Lunch features a selection of salads, fresh soups, stews and pastries.

There’s been a lot of experimentation with sandwiches of late, and here they appear in trend-led variants such as hot smoked salmon, whipped ricotta and feta, and roasted aubergine with za’atar sundried tomatoes, green tahini and barrel-aged feta – available to eat in or takeaway. The deli sells jars of Tart’s homemade chutneys and pantry fillers too.

The restaurant menu comprises bites, small plates and sweets, all designed to share. Smoked tomatoes, burrata and basil oil sit alongside sourdough pizzas from a wood burning oven, with toppings like spicy fennel sausage, pickled chilli, confit tomato and mozzarella, and mixed mushroom with taleggio and tarragon.

Sweets include grapefruit and basil posset, butterscotch pots and homemade ice creams.

You’ve got to try…

The pulled pheasant croquettes with harissa yoghurt. It brings together the popular deep-fried mouthful with game meat and Middle Eastern flavours – quite the combo.

Sparkie also likes…

Clams, ndjua and cider linguine. Classic Italian ingredients but made boozy. Despite the trend for teetotalism, alcohol keeps finding its way into recipes. 

Go if…

You want some trendy seasonal dining.

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