Restaurant | Wild Shropshire

Dine With Us

At Wild Shropshire, we create a truly sustainable, terroir-led dining experience inspired by the natural beauty of North Shropshire. Our philosophy revolves around a micro-seasonal tasting menu, where each dish is crafted using ingredients sourced from our own sustainably managed farm, local artisans, and foraged produce. Committed to environmental responsibility, we integrate zero-waste practices, regenerative farming, and an innovative lab focused on fermentation and preservation. Our goal is to be 95% self-sufficient, offering a dining experience that not only delights but nurtures the planet.

Founded by chef James Sherwin, our micro-seasonal tasting menu is shaped by nature’s offerings, using ingredients sourced from our own regenerative farm and trusted local producers. Every dish is crafted with care, focusing on minimal waste and maximising flavour, all while emphasising our farm-to-table ethos. At Wild Shropshire, sustainability is not just a practice, but the foundation of everything we do, ensuring a dining experience that respects both food and environment.

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Our Story

Wild Shropshire’s journey began with chef James Sherwin’s passion for connecting food with the environment. After gaining recognition on Channel 4’s The Taste, James envisioned a restaurant that would celebrate the natural beauty of Shropshire’s landscape. From foraging ingredients to cultivating produce on our own farm, the restaurant was built on the concept of terroir—the idea that food should be a reflection of the land from which it comes. Over the years, Wild Shropshire has evolved into a pioneer of sustainable dining, blending creative cuisine with a commitment to the environment.

James Sherwin

James has found himself (somewhat begrudgingly) in the position of Owner and Chef Patron. Being a self-taught chef, he originally trained and practiced as a paediatric nurse but was drawn into hospitality by gaining inspiration from the likes of René Redzepi, Magnus Nilsson, Blaine Wetzel, Andoni Luis Aduriz, and Jamie Oliver (his risotto, specifically). James is passionate about maintaining a healthy work-life balance and endeavours to alter the status of hospitality that leads to burnout.

Meet The Team

James Gavin

Head Chef

Originally from Blackpool, James found himself in kitchens in 2020. He has always loved cooking and decided to hone his craft first in Altrincham, then in Green Michelin Starred Hypha in Chester. Always searching for interesting flavours, he has been instrumental to the kitchen since he started at Wild Shropshire in July 2024.

Amelia DuBose

Restaurant & Sustainability Manager

From Seattle, Amelia first came to the UK to study at the University of Chester and quickly fell in love with the hospitality industry in the UK. First in coffee shops, then onto fine dining, Amelia realised how important sustainability is in the industry and has evolved to our Restaurant & Sustainability manager since January 2024.

Joseph Stark

Beverage Director & Sommelier

Joe has loved food and drink from a young age. He transitioned to hospitality in his 20s and found love for everything liquid. He’s studying his level 4 diploma in wines and level 3 in spirits. He’s now often seen sipping around the restaurant and at tasting events.

Poppy Sherwin

Front of House Staff

Although the youngest team member, Poppy has been in the restaurant since its inception. Still attending her A-Levels, and looking towards Manchester for University, Poppy is integral to the front of house team and has always been willing to help in any capacity.

Jo Turner

Sommelier & Bookings Manager

After 30 years teaching Primary aged children, Jo felt she needed a change. She found herself working for James and immersing herself in all things wine related. She has worked her way through the WSET levels and with the help of her fellow colleagues and amazing wine suppliers, she finds her knowledge grows daily.

Geoff Turner

Farm Manager

Originally from Sussex, Geoff made a significant career shift after spending forty years in IT behind a desk. A lover of history and a former keen re-enactor, Geoff now channels his passion for the environment and sustainability into managing the farm at Wild Shropshire. His role is pivotal in ensuring that the farm aligns with the restaurant's sustainable practices, providing fresh, ethically sourced ingredients for the kitchen.

Our Achievements

At Wild Shropshire, we are honored to have received recognition for our dedication to quality, sustainability, and exceptional dining experiences. Here are some of our notable accolades:

Food Made Good 3-Star Award – 2025
We’re thrilled to have achieved a 3-star rating from Food Made Good right from the start, a fantastic milestone that we are incredibly proud of. This recognition highlights our commitment to sustainability, led by our team and supported by Amelia Dubose. We’re excited to continue pushing the boundaries of what we can achieve in sustainability.
Silver Award for Sustainability – Star Wine List, 2024
Recognised for our commitment to sustainable practices in our drinks selection, focusing on natural, organic, and biodynamic wines.
Nominated for Sustainable Wine List of the Year – Star Wine List, 2024
Honored to be nominated for this prestigious category, highlighting our dedication to offering sustainable, ethically sourced wines.
Two Circles for Sustainability – 360 Eat Guide, 2024
Featured in the 360 Eat Guide with two circles for sustainability, reflecting our ambitious efforts in environmental, social, and economic sustainability.
Michelin Plate Award – Michelin Guide, 2021
Awarded the Michelin Plate Award, symbolising a restaurant that is recognised for serving good food. This award has been retained.

Our Book

Our Wild Shropshire Cookbook is a 200-page celebration of our time at Ternhill Farm House. This beautifully crafted book offers an in-depth look at the restaurant’s ethos, exploring the ideas and inspirations behind our dishes, as well as the stories that shape our food.

The book is a collaborative effort between myself and our incredibly talented Photographer and Designer Natalie Moore, who has captured the essence of our culinary journey through stunning imagery.

While the physical edition is now sold out, we’re excited to announce that a Kindle edition will be released soon, allowing you to explore our recipes and philosophy from anywhere.

Stay tuned for the Kindle release, and thank you to everyone who supported this special project!

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