James Sherwin
Originally a paediatric nurse, James Sherwin pivoted to cooking, teaching himself and gaining early exposure on Channel 4’s The Taste, where he worked alongside 12 other chefs under French mentor Ludo Lefebvre. This experience helped launch his professional culinary career.
| Fact title | Fact data |
|---|---|
| Restaurant |
In March 2020, James opened Wild Shropshire, based at Ternhill Farmhouse in Whitchurch. The restaurant is renowned for its terroir-led, micro-seasonal tasting menus, with dishes created from produce grown on-site, foraged locally, and prepared in the restaurant’s fermentation and preservation lab. Diners discover the menu only at the end of the meal, reflecting the produce available on the day.
In 2023, James founded Wild Shropshire Farm, a two-acre, organically managed, regenerative farm located near the restaurant. The farm supplies vegetables, herbs, fruit, and edible flowers, with the goal of becoming largely self-sufficient, while employing regenerative practices to restore soil health, encourage pollinators, and increase biodiversity. James and his team operate with a strong sustainability ethos, minimising waste and ensuring that as many elements of the farm as possible are reintegrated into the restaurant’s dishes and drinks.
The Restaurant was awarded a Michelin Plate in 2021 and a Michelin Green Star in 2025, recognising its sustainable and regenerative approach. The restaurant was also featured in the 360° Eat Guide 2024, receiving three circles for sustainability, one of only 17 restaurants to be recognised.
James’s menu showcases the landscape of Shropshire with a celebration of filming locations close to his restaurant.
