Gladwin Brothers: Sustainable Dining at Scale

The Gladwin Brothers — Local & Wild, Sustainability at Scale

The Gladwin Brothers are proof that sustainability doesn’t have to be small. With five restaurants across London and their own family farm and vineyard in West Sussex, they’ve built a hospitality group rooted in a philosophy they call Local & Wild: a commitment to seasonal British produce, regenerative farming and full traceability from soil to service.

Their story is a rare one in the industry: a growing restaurant group that hasn’t watered down its values as it expands. Instead, each new opening strengthens their connection to the land, reinforcing the belief that responsible sourcing, creative cooking, and memorable dining can thrive at scale.

Nutbourne Farm & Vineyard: Where Their Story Begins

At the centre of the Gladwin Brothers’ ethos is Nutbourne Farm and Vineyard in West Sussex, a landscape of heritage vegetables, orchard fruit, wild herbs, grazing animals and rows of vines that produce their English wines. This is more than a countryside backdrop; it’s the foundation of everything they do.

Full traceability is a defining part of their approach. Every carrot, cabbage or courgette used in their restaurants can be traced back to the exact field it was grown in. It’s farming as storytelling, and that narrative continues onto every plate in London. From foraged greens to small-batch wine that reflects the Sussex terroir, Nutbourne gives the Gladwin Brothers something scale can rarely offer: complete control over quality, provenance, and impact.

Local & Wild in the City: Five Restaurants, One Philosophy

Across their five London restaurants, the Gladwin Brothers bring country-rooted cooking into vibrant urban neighbourhoods. Each venue has its own personality, but the Local & Wild ethos ties them together: British produce and seasonal menus.

Their newest opening, The Pig’s Ear in Chelsea, feels like a homecoming. The brothers came here years ago as patrons, long before they had their own restaurant group. Returning now as owners is both a nostalgic milestone and a statement of intent: sustainable dining belongs in every corner of the city, from neighbourhood pubs to refined dining rooms.

At The Pig’s Ear, original design details, honest ingredients and a warm, unpretentious atmosphere reflect what the brothers do best: making sustainability feel effortlessly enjoyable, not preachy or performative.

Seasonal Plates: Venison, Nose-to-Tail Cooking & Responsible Sourcing

We photographed The Pig’s Ear in September, which is venison season in the UK. With over two million deer in the country, responsible culling is essential for maintaining healthy ecosystems, and the Gladwin Brothers take this responsibility seriously.

Working closely with suppliers like Tom at Chef’s Farms, they source venison with full transparency and respect for the animal, using a nose-to-tail approach that honours every part. On the plate, this translates into dishes that are bold, comforting, and deeply tied to the season. Alongside the game, you’ll find vegetables harvested from Nutbourne’s fields just days, or sometimes hours, before service. It’s a celebration of British farming at its best: sustainable, thoughtful and delicious.