Housed in the recently launched Belgravia ‘design hub’ Newson’s Yard close to London Victoria, this large and rather swish Mediterranean-inspired restaurant is pitched as a neighbourhood brasserie and serves an impressive menu that’s big on premium ingredients cooked over fire.
Wildflowers is the debut solo project from former Maria G’s executive chef Aaron Potter, who has teamed up with interior stylist and florist Laura Hart. Between them the pair have created a refined space that’s bright and paired-back in feel with muted pastel colours and several vintage pieces. It’s a vibrant and comfortable space; the sort of dining room that’s made for both quick bites and long, leisurely meals. For those looking for something a little more casual, head upstairs to the warmly lit wine bar, which nods to Italy’s cicchetti and Spain’s pintxos spots.
Potter’s precise, seasonal cooking has echoes of both Trinity and Elystan Street, both restaurants he’s cooked at in his time, but is a little more relaxed in feel. Arranged into a typical three-course structure – it’s possible to share but also viable not to – the menu focuses on high-quality produce and is influenced primarily by the cuisines of France, Italy and Spain; think calamari sandwiches at lunchtime, and moules farcies with garlic and parsley butter in the evening.
For drinks, there’s an exclusively European wine list that will have oenophiles salivating, as well as a refreshingly uncomplicated and grown-up cocktail menu.
Wildflowers is the debut solo project from former Maria G’s executive chef Aaron Potter, who has teamed up with interior stylist and florist Laura Hart. Between them the pair have created a refined space that’s bright and paired-back in feel with muted pastel colours and several vintage pieces. It’s a vibrant and comfortable space; the sort of dining room that’s made for both quick bites and long, leisurely meals. For those looking for something a little more casual, head upstairs to the warmly lit wine bar, which nods to Italy’s cicchetti and Spain’s pintxos spots.
Potter’s precise, seasonal cooking has echoes of both Trinity and Elystan Street, both restaurants he’s cooked at in his time, but is a little more relaxed in feel. Arranged into a typical three-course structure – it’s possible to share but also viable not to – the menu focuses on high-quality produce and is influenced primarily by the cuisines of France, Italy and Spain; think calamari sandwiches at lunchtime, and moules farcies with garlic and parsley butter in the evening.
For drinks, there’s an exclusively European wine list that will have oenophiles salivating, as well as a refreshingly uncomplicated and grown-up cocktail menu.
