Richard Gladwin and his brother Oliver, have pioneered the wild food trend currently sweeping Britain, bringing foraged foods to the plates of diners in relaxed and rustic settings at their award-winning restaurants, The Shed in Notting Hill and Rabbit on King’s Road.
Extremely business-minded and with the aim of creating a succesful group of family-run restaurant from a young age, Richard spent almost a decade working in top restaurants and vineyards around the world before embarking on his own project.
Determined to know every area of running a restaurant, from both front of house and behind the scenes angles, Richard honed his excellent hosting and organizational skills as a waiter at Soho House and then as an Events Manager for Party Ingredients catering company.
Having been involved in producing his own award-winning family wine from a young age, Richard has remained fascinated by winemaking and has worked in vineyards in New Zealand, Napa Valley and Champagne. Sustainability has always been close to Richard’s heart and he also worked in New York for six months for Silkstone, a bespoke events company who created top-end parties whilst leaving zero carbon footprint.
Having gained vital experience and knowledge from working abroad, Richard returned to manage several start up restaurant concepts, with notable projects including Bunga Bunga in Battersea.
In 2012 he opened The Shed in Notting Hill with his brother Oliver, with foraging and cultivating British ingredients, and seasonal, sustainable cooking at its heart. It rapidly became an extremely poplar Notting Hill gem, with its own best-selling cookbook, and prompted a rapid expansion of The Gladwins’ brand, with their second restaurant, Rabbit opening less than two years later. Rabbit has already achieved widespread critical acclaim for its wild food and emphasis on sustainability and they are currently looking for a third, and possibly fourth site.
A resourceful problem solver both inside and outside of work, Richard manages and hosts both The Shed and Rabbit everyday, while Oliver also divides his time between both kitchens. His interests include windsurfing, fishing and skiing, and he likes nothing more than a walking trip spent foraging and sleeping underneath the stars.