London · est. by chefs
We buy the way
we cooked.
Wild 'n' Fresh is an independent, family-run fine food supplier. Twenty years in Michelin kitchens taught us what a bad delivery costs you at seven o'clock. So we don't send one.
Perfection doesn't begin with the supplier. It begins at the farm.
We spent two decades on the other side of the delivery door, in Michelin-starred kitchens and on yachts where there is no second chance to get an order right. Wild 'n' Fresh exists because we got tired of unpacking boxes that had been bought by someone who had never cooked.
Every producer we work with is one we have stood in a field with. We carry the best of what they grow, rear and land, and nothing else. That is the reason the list is as short as it is, and why nothing on it needs an apology.
Two decades in Michelin-starred restaurants and superyacht provisioning, now behind one van and one phone number.
Six lists, and everything you can talk us into finding.
Everything below moves with the season. If it isn't on the list, ask. Sourcing the awkward thing is most of the job.
We can name every farm on the invoice.
Traceability isn't a certificate we bought. It is a list of people whose numbers are in our phone, whose land we have walked, and whose standards we will defend to your head chef.
Wagyu graded and marbled the way it should be. Caviar from houses we have visited. Truffle weighed in front of you. The rare things, held to the same standard as the everyday ones.
One number. No portal. No minimum you can't hit.
- 01
Order by eleven
Call, WhatsApp or email your list by 11am for next-day delivery. One number, one person, no portal to fight with.
- 02
We buy it at four
Bought at market the next morning, hours before it reaches you, not pulled from a pallet that has sat in a depot for a week.
- 03
On your pass by service
Six days a week across London and the Home Counties, on your pass in time for prep, not halfway through service.
Trade accounts
Tell us what you cook. We'll tell you what's good this week.
Restaurants, hotels, private chefs, yachts and members' clubs. No tie-in, no account manager you never meet.