From Vineyard to City: Richard Gladwin on Provenance and Hospitality with Purpose

In conversation with Tom Owtram

Richard Gladwin, alongside his brothers Oliver and Gregory, has spent the past decade redefining what local dining can mean in London and beyond. From their first venture, The Shed in Notting Hill, to a growing family of restaurants, the Gladwins have developed a hospitality philosophy shaped by farming, foraging, and the rhythms of Nutbourne, their family vineyard in West Sussex.

For Richard, the connection between vineyard, farm, and table is more than provenance - it’s a framework for sustainable growth, staff wellbeing, and meaningful hospitality. In this conversation, he reflects on the instinct that launched the brothers’ first restaurant, the realities of scaling “farm-to-fork,” and why sustainability, storytelling, and resilience will shape the next chapter of British dining.

Origins and instinct

How did you and your brothers first come together to open The Shed?

It wasn’t a formal idea so much as a natural meeting point of our different paths. Oliver had become passionate about foraging and nose-to-tail cooking after his time at River Cottage, Gregory was farming sheep at home in Nutbourne, and I was managing restaurant openings across London.

We all had this pent-up energy, and The Shed became where it all came together - a restaurant that reflected our upbringing, skills, and values. It wasn’t a business plan; it was family instinct.

Redefining farm-to-fork

You describe your restaurants as ‘farm-to-fork.’ What does that mean for you today?

At the beginning, it was literal: raising animals, foraging, growing produce, and pouring our own wine. As we grew, we realised the ethos mattered more than doing everything ourselves.

Now it’s about building networks of like-minded growers and producers who share our values. Nutbourne remains the heart, but the web of relationships has expanded, always guided by quality and sustainability.

The vineyard as compass

How does Nutbourne connect to your hospitality philosophy?

Nutbourne is the jewel in what we do - not just a vineyard, but a symbol of our values. Working with the seasons grounds us, shaping how we think about waste, sourcing, and energy.

The vineyard teaches us to be thoughtful. It’s our compass.

Sourcing locally at scale

How do you keep local sourcing practical across multiple sites?

In the early days, we ran ourselves ragged - vans, drivers, warehouses - it was exhausting. The turning point came when we partnered with Chef’s Farms, founded by Tom Denham, who shares our ethos.

He now handles the logistics with the same care we would. It means fewer trips, a smaller footprint, and peace of mind. We still deliver the wine ourselves, which comes with its quirks, but it keeps us close to what matters.

The role of wine

What role does wine play in your guest experience?

Wine is central. Every glass of Nutbourne is a direct connection to our family and our land. Guests taste that provenance - wine grown in West Sussex, bottled by us, and poured in restaurants just an hour away.

Hospitality in flux

How do you see the future of British hospitality evolving?

Hospitality is always in motion. On the sourcing side, things are improving - more passionate producers are coming through. Staff wellbeing is also critical: investing in training, development, and a culture where people feel valued.

The industry has weathered huge challenges - Brexit, the pandemic, the cost-of-living crisis, and now looming business rates. But we’re more resilient, and guests are more thoughtful. There’s a growing appetite for restaurants that stand for something real.

Real sustainability

Sustainability can feel like a buzzword. What does it mean to you?

For us, it’s practice, not policy. We’re close to B Corp certification and a Food Made Good 3-Star, and the process has been eye-opening - forcing honest introspection and action.

Sustainability is a living system. It evolves with your business and your team. We’re not perfect, but we’re building a culture where improvement is constant, and that’s what excites me.

Balancing brand and individuality

How do you maintain consistency across restaurants while allowing each to have its own personality?

It’s about balance. We provide seasonal guidance - recipes, produce, wine - but encourage chefs and bar teams to make it their own.

There are non-negotiables, but beyond that, creativity thrives. If a team is thriving, we give them more freedom; if not, we pull back. It’s a living framework.

Pride and progress

What are you most proud of, and what’s next?

Most recently, opening The Pig’s Ear has been huge for us. It came after a tough period with another site that didn’t work out, and it reminded us to trust our instincts. Now it’s thriving, and that feels deeply rewarding.

Looking ahead, we’re dreaming of a countryside venue - somewhere our team can work in nature, balancing the rhythm of our London restaurants and offering something unique to guests.

Wine at home

What are you drinking right now?

I just got back from Spain - Ribera del Duero and Rioja. Standing in Rioja Alta, you could taste the wild herbs in the air. That experience made me order six bottles of Roda 2019 for myself - and 200 for the restaurants.