Wild Things is putting down roots.
This November, we’re opening a new kitchen and bakery at Nature’s Corner, in the heart of the Wendling Beck landscape in Mid-Norfolk.
A place for sourdough, seasonal plates, fire cooking and food grown just beyond the kitchen door.
A new home for Wild Things
Wild Things is a collaborative food and community project led by chef Lola De Mille and baker Richard Snapes, in partnership with Rosie and Alex Begg. Together, we are creating a destination shaped by sourdough, seasonal cooking, fire and wild ingredients.
Our new home will bring together a kitchen, bakery, farm shop and gathering space within the glasshouse at Nature’s Corner. Working closely with our friends at Wendling Beck Market Garden, we will turn carefully grown produce into generous food to eat here, take home and share.
What you’ll find
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The bakery
Naturally leavened bread made with organic and regeneratively grown grain, alongside seasonal pastries, buns and savoury baking.
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The kitchen
Breakfasts, lunches and generous plates shaped by the market garden, the changing seasons and the fire.
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The shop
Fresh produce from the garden, bread and baking, Wild Things ferments, preserves and carefully chosen food from producers we admire.
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Gatherings
Workshops, feasts, guest chefs, fire-cooked evenings and celebrations that bring people together around food and the landscape.
Built to bring the outside in
Nature’s Corner has been designed around a closer relationship with the living world. The light-filled glasshouse looks across the meadow and market garden, with natural materials running through the building — from hemp cladding to mycelium lighting and abundant edible planting.
It is a place to drink coffee beneath the vines, watch lunch being prepared from the day’s harvest, meet friends, bring the family or simply spend a little longer in the landscape.
From the garden to the kitchen
The market garden is central to how we cook. We work closely with Tommy, Meg & Helen at Wendling Beck Market Garden, following what is abundant, preserving the gluts and allowing the harvest to shape the menu.
That might mean tomatoes blistered over fire in August, squash and sourdough in autumn, ferments made for the winter plates, or a feast built around one particularly good crop.
The result is food that grounds us.
Part of a recovering landscape
Nature’s Corner sits within the 2,000-acre Wendling Beck nature recovery project, where farmland is being restored into a richer mosaic of meadows, wetlands, woodlands and working land.
Wild Things offers another way into that story: through something grown, cooked and shared. A visit might begin with bread and coffee, but we hope it also creates a deeper curiosity about the land around us.
A summer at the farm…
Over the summer, Wendling Beck Market Garden became our temporary home for bakery mornings, wood-fired pizza nights, long-table feasts and collaborations with chefs, growers and producers we admire.
It gave us the chance to cook with the garden, meet many of the people who will become part of Wild Things and begin testing the food and ideas that will shape our permanent home.
Now our attention turns to opening the kitchen, bakery and shop at Nature’s Corner this November.
About us
Wild Things is led by chef Lola Demille and baker Richard Snapes.
Our work grew from a shared belief that good food can connect people more closely to one another and to the places that feed them. Between us, our experience spans restaurants, artisan baking, food production, events and community-led hospitality — but Wild Things is where those come together.
At Nature’s Corner, we are building the kind of place we have long wanted to create: skilled but informal, ambitious without being exclusive, and rooted in the rhythms of the land around it.
