Who We Are
Hello!At Wild Things, we bring thoughtful food that connects people with the natural world and each other. Whether it’s through a bakery pop-up, hosting workshops for the community, or one of our “Feast Over Fire” evenings, everything we do is rooted in respect for the seasons, the land, and the joy of sharing meals with others.
Our name reflects our passion for working with nature’s untamed elements—from foraging for seasonal ingredients to crafting wild yeasted sourdoughs and ferments. It also represents our commitment to using wild meat, sourced sustainably, and honouring the natural world by creating food that is deeply connected to its origins.
past projects
Suffolk Feast Cookbook
featured recipe
One: Pot, Pan, Planet by Anna Jones
“Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then come more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille.” – Anna Jones