Wilsons

6th – 10th February

Jan Ostle’s impeccable, nature-driven cooking has cemented Wilson’s reputation as one of the UK’s must-visit dining destinations.

Sustainability is at the heart of what Jan and his partner Mary do every day. As Jan says, “it’s a term often bandied around for marketing purposes but we follow a ‘ground-up’ approach where we involve the whole team on the journey and encourage them to challenge our propositions. For us, sustainability is a viable economic model which works in our favour.”

The couple’s ever-evolving tasting menus are informed by whichever vegetables and herbs are ripe for picking in the restaurant’s garden-farm – as well as the best meat, fish and dairy they can procure from their carefully chosen community of small scale, regenerative producers – but you can expect imaginative dishes like ‘Aged Belted Galloway, Oyster, Buckwheat’; ‘Dry-Aged Pollock, Fermented Mushroom XO’; and ‘Fallow deer, Crown Prince Pumpkin, Szechuan Pepper’ when Jan joins us in February.

Jan and Mary’s dedication to ethical produce earned Wilson’s its Michelin Green Star in 2022, but the restaurant’s success really boils down to the genius of the food on the plate.