Wild is the intimate live-fire restaurant led by Chef Ben Chamberlain, nestled within Bull in Burford - Matthew Freud’s boutique hotel which was awarded a Michelin Key in 2025. Drawing on over 20 years of culinary expertise across the Isle of Wight and the South West, Chef Chamberlain presents a curated 11-course, 10 seat tasting menu that seamlessly combines seasonal British ingredients with global influences, cooked over flame.
Hailing from Mudeford, Christchurch, Ben Chamberlain’s background includes roles at some of the South West’s best restaurants, notably The Jetty in Christchurch and as Head Chef at The Hut in Colwell Bay, Isle of Wight. Deeply inspired by Asian flavour profiles and with a decade dedicated to wood-fire cooking, Chamberlain brings refined expertise to open-fire gastronomy. The evening begins in the lounge with welcome drinks and appetizers, such as Trout belly tart with cucumber, before guests move outside to witness the live-fire preparation. Seasonal highlights from the tasting menu include the likes of Orkney scallop with sweetcorn and cardamom; Bazlama with beef fat butter and kombu caviar; and Baked Alaska with yuzu and blackberry to round off the evening.
Ben works with the highest quality produce from Wild’s market garden, and some of the UK’s best suppliers. This includes ex-dairy cows from South Wales from Meat Matters, Bluefin tuna landed in Newlyn Port, and cheese from The Cotswolds Cheese Company. To complement the menu, Bull offers a bold, fluid wine list focused on organic and biodynamic producers curated with Wine Freedom, featuring pioneering English producers like Davenport and The Heretics.
