Simply Wild Restaurant

The story

Simply Wild Restaurant Coleford: Three AA Rosettes for Seasonal British Cooking

The kitchen and its philosophy

Simply Wild Restaurant in Coleford grounds its seasonal British cooking in three decades of global culinary experience. Chef owner Michael Fowler relocated his practice to the Forest of Dean after working in professional kitchens across continents. He applies that international perspective to a straightforward local framework. Trusted suppliers provide fresh produce while the menu shifts with every change of season.

Seasonal plates and tasting journeys

Guests navigate the offerings through four or six course tasting menus rather than static à la carte lists. Friday and Saturday evenings close the standard order books, directing diners toward the set progression. This British cuisine emphasizes clean technique and precise flavor balance. Sous chef Shane Robertson and chef de partie Megan Lodge execute this approach under Fowler’s direct supervision.

A relaxed dining rhythm

The three AA Rosette recognition reflects the steady consistency found at the table. Fowler refuses to turn tables during service hours, allowing guests to keep their seats until closing. Large openings frame the historic market square while staff manage the floor with unhurried attention. Most bottles from the curated list pour directly into glasses, removing pressure from group ordering.