About | Robin Wylde

Founder • Chef • Wild Plant Specialist • Operator

I am a chef and founder and I love to create, launch and revitalise hospitality businesses, be it my own, or helping others to accomplish something beautiful. I love to create and curate beautiful experiences for customers and my menus will always reflect seasonality and the natural world.

This summer, 2026, you will find me running a restaurant in the Dordogne in France, called La Closerie de la Beyne. To see more information about this and to book to come dine, click here or you can view the estate restaurant directly on their website by clicking here.

Over the last two decades I have opened restaurants, built hospitality brands, led teams, managed complex projects and created nature-connected food experiences that people remember.

My work sits at the intersection of creativity, strategy and practical execution. Whether launching a new concept, breathing life back into an existing venue, developing menus, building systems or solving operational challenges, I help businesses increase their value whilst creating meaningful experiences for guests.

Known for my work with wild foods, seasonal cooking and place-led hospitality, I combine deep creative expertise with a proven track record of turning ambitious ideas into commercially viable realities. From restaurant openings and hospitality consultancy to education, speaking and advisory work, I bring clarity, momentum and thoughtful leadership to every project.

My approach is rooted in both creativity and practicality. I believe successful hospitality businesses are built not only on great food and beautiful ideas, but on strong systems, clear thinking, financial viability and a deep understanding of people.

Whether working with owners, individuals, developing teams, creating menus or reimagining existing venues, my focus remains the same: helping good ideas become exceptional realities.

I believe the most successful businesses are those rooted in purpose, delivered with excellence and built to endure.

I have a real knack for seeing problems and finding practical, creative solutions. Having built, operated and navigated businesses through growth, challenge and change, I understand the realities of what it takes to make something work.

Whether opening a business, refining one, navigating a difficult transition or preparing to close a chapter, I bring experience across operations, finance, systems, leadership and strategy as well as maintaining that crucial balance of balancing accomplishment with looking after yourself. My role is often to help people see what they're too close to see themselves — identifying opportunities, reducing unnecessary risk and preventing expensive mistakes before they happen.