Who We Are
Wild Flor opened in the spring of 2019.
The kitchen is run by George Upshall, a keen grower (he has his own allotment in Portslade) & formerly of The Square with Phil Howard, The Merchants Tavern with Neil Borthwick & Murano with Angela Hartnett, while also having worked in the kitchens of Etch. & The Little Fish Market more locally. Seasonality & subtle simplicity are the hallmarks of George’s cuisine.
In the dining room you’ll find co-founder & operator, James Thomson (more often than not) alongside a team that embraces the values of traditional hospitality & the sort of familiar warmth you would expect from this local, neighbourhood bistro. James has worked in hospitality for most of his adult life, from a 7 table fine dining restaurant in Queenstown, New Zealand, to running some of the best establishments in Sussex (The Ginger Pig, Cin Cin, Whites Bar & Kitchen).
The restaurant was opened with a humble budget but big dreams. We wanted to work with the finest team, suppliers, farmers, winemakers to create a dining experience that will stand the test of time. We were visited by the Michelin Guide after only a few weeks of opening & have remained in the little red book ever since. The same is true of the Good Food Guide, while we have won numerous awards locally commending our team, wine list & cuisine.
We look forward to welcoming you to Wild Flor.
Table Talk Foundation
We’re proud to support the Table Talk Foundation, who support the education of young people in food and have just successfully opened their training kitchen at Plumpton College. They’re also working to help support hospitality staff in the workplace, running workshops to improve mental health and workplace conditions. We add £1 to every bill at the restaurant as a donation, and regularly host events and contribute to others as part of a growing network of restaurants and local businesses.
Brighton Living Wage
We’re voluntarily members of the Brighton Living Wage scheme, well above the National Living Wage. This decision, taken by us to ensure our employees have a better standard of living, is something we have always committed to.
The hospitality business, like many, faces massive pressure through cost increases on every front from produce, taxation and energy, but throughout this our team are of huge importance to us and are not an option to compromise on.