Legendary British designer Terence Conran has opened a restaurant in east London, where a menu of foraged food is complemented by natural tones and grassy installations.
Habitat founder Conran brought in architecture studio Kirkwood McCarthy to design the interior of Wilder, his new venture with chef Richard McLellan.

The restaurant boasts a menu where every ingredient is sourced from the UK, and many are found growing wild around London.
Architects Fiona Kirkwood and Sophie McCarthy tried to match this in the feel of the interior, combining earthy clay tones with natural textiles and artworks that reference the natural world.

"We knew that head chef Richard McLellan would be working with local suppliers to source ingredients, and would incorporate an element of foraging and seasonality," Kirkwood told Dezeen. "Our design was to have a calm purity that wouldn't distract from the plates of food."

Located in the basement of the Boundary London hotel in Shoreditch, the space features high ceilings and a wall of impressive brick vaults.
It had previously served as a restaurant, so the architects were careful to preserve or repurpose anything they could, in order to keep the project within its strict £100,000 budget.

For instance, the old marble floor was retained, but large rugs sisal rugs were added to soften its impact.
"We were extremely mindful to adaptive reuse," said Kirkwood. "Whilst it wasn't the floor that would necessarily h...