Wild Shropshire Farm
We are delighted to announce the extremely exciting news of the launch of Wild Shropshire Farm.
This sustainably managed farm project will be situated close by to our restaurant in Whitchurch and we
will aim to grow, cultivate and produce plants, eggs, bees, trees and other produce to support Wild
The two-acre plot will be managed organically under biodynamic and regenerative farming principles led
by a head horticulturist under the stewardship of our founder and head chef, James Sherwin. The aim is
to enhance the variety of home-grown organic produce, increasing local biodiversity, and to incorporate
the produce into the menus here at Wild Shropshire restaurant. With a goal of becoming 95% self-
sufficient in time, the restaurant will continue to develop its micro seasonal ethos whilst also sourcing
from, and supporting, other local artisan producers who we’ve established trusting relationships with.
James Sherwin, said: “It’s been a dream to be able to run our own sustainable farm here at Wild
Shropshire for some time and so we are absolutely thrilled that we can now get started with this exciting
new project. We pride ourselves on delivering a terroir led micro seasonal menu for our customers and
with the farm project starting, we will be able to expand this offering creating a truly biodynamic and
holistic approach embedded in all that we do. As time develops and the farm’s diversity evolves and
expands, we will have a wealth of unique, diverse and healthy Shropshire flavours to share with our
The farmland has been acquired from James’s father-in-law after he recently retired from dairy farming
after 65 years. The family are delighted that part of the land is staying with the family and the project will
begin in March with the aim of delivering some of the first farm produce from mid-summer.
Wild Shropshire Zero Waste Policy
The Wild Shropshire Zero Waste Policy is a goal to divert as much waste as possible from landfill using a "whole system" approach to evaluate and manage the flow of resources and waste created by the restaurant. The policy will look at each type of waste generated by the restaurant and detail ways in which this waste is managed, with an initial target of 90% of waste being eliminated from landfill, and ultimately aiming at 100%.
Bottles and cans
Glass and cans are unavoidable waste products of a restaurant. These will simply be recycled at a local recycling facility.
All food waste will be sent to the Wild Shropshire Farm. Using the Bokashi composting system this can also include meat and dairy products (except milk). Animal bones cannot be composted in this way, but these will be heat treated and ground down to make bone fertiliser for the farm.
Each table in the restaurant has a candle. When the candles have come to the end of their useful life, the wax from the candle ends will be melted down and recycled into new candles.
It is inevitable that a certain amount of cardboard will be received by the restaurant from suppliers. Cardboard should be separated and given to the Wild Shropshire Farm. Some of this will be used as weed barriers on their “no-dig” vegetable bed system, some may be composted, and the rest will be recycled using the local recycling facilities.
Serviettes and hand towels
Serviettes and hand towels will be made of cloth and therefore washed rather than being thrown away.
Eliminating avoidable plastics
Where possible, alternative sources of plastics should be used, such as biodegradable clingfilm and bin-bags. If plastics are being supplied as packaging by external suppliers, this should be investigated to see whether these unnecessary plastics can be eliminated at source.
It will be the responsibility of the member of staff appointed to be waste manager to monitor what waste is and is not being recycled. Where waste is not being eliminated from landfill, alternatives will be explored to see whether this can be eliminated by alternative means of supply or use of products. If specific examples are found, they will be added to this policy.