Lola Demille

Lola is a chef with roots in Norfolk and Suffolk and many years spent working in the restaurant world, charity sector and various projects. Her work has always been shaped by a love of seasonal ingredients, fire cooking, wild food, community and the simple act of bringing people together around something delicious.

Wild Things grew out of that way of working: thoughtful, instinctive and closely connected to the land. For Lola, food is never just about what is on the plate. It is about where ingredients come from, how they are grown, who has cared for them, and the conversations that happen when people sit down to eat.

The next stage of Wild Things is taking shape at Nature’s Corner in Norfolk, in collaboration with Alex and Rosie of Gorgate and Wendling Beck Market Garden. It began, as many good things do, with something simple: a plate of beautifully dressed salad leaves at The Steam Packet in Norwich. They were so good that Lola and Rich asked where they had come from. The answer was the team behind Wendling Beck Market Garden - and that small moment led them to a plant sale, a conversation, and eventually the opportunity to create something rooted in the garden itself.

Working so closely with produce grown with care, without chemicals, and within a landscape shaped by regeneration feels like a dream setting for Lola’s cooking. The menu will follow what the garden offers, with seasonal, nourishing food, ferments, sourdoughs, wild ingredients, fire cooking and generous plates made for sharing.

Richard Snapes

Richard is a baker, consultant and creative force behind Wild Things. Having previously run a successful bakery business and working with Wildfarmed, he brings a deep understanding of dough, process, flavour and the quiet magic of making good bread properly.

His work is rooted in craft: wild yeasted sourdoughs, thoughtful bakes, seasonal pastries and food that feels both generous and grounded. He is passionate about working with good grain - organic where possible, locally grown, and stone milled - valuing flour not just as an ingredient, but as something with provenance, character and a direct connection to the land.

For Richard, the move to Nature’s Corner is the kind of opportunity cooks and bakers dream about: to work directly with a market garden, take produce grown just outside the kitchen, and turn it into something delicious. Alongside Lola, Alex and Rosie, he will help shape a cafe, restaurant and bakery that reflects the land around it - from the bread and ferments to the changing plates of garden-led food.