The story
Wild Flor opened in the spring of 2019 on Church Road in Hove, Brighton. The kitchen is run by George Upshall, a chef whose CV includes time at The Square with Phil Howard, Murano with Angela Hartnett, and more locally at Etch. and The Little Fish Market. He tends his own allotment in Portslade, and that grower’s instinct shows in the cooking: seasonality and subtle simplicity are the hallmarks.
In the dining room you will find co-founder James Thomson, a hospitality veteran who has run some of Sussex’s best-known spots. Together they built Wild Flor on a humble budget but with big ambitions: to work with the finest team, suppliers, farmers and winemakers, and to create a dining experience that would stand the test of time.
The menu is classic European in style, built from the best local and British ingredients. Head chef George Upshall changes the à la carte daily to make the most of peak-season produce, seafood caught that day, and in-house butchered cuts. There is also a seasonal set menu – two courses for £23, three for £25 – that offers well-crafted, crowd-pleasing dishes at exceptional value. Once a month, a Sunday Lunch Club presents a four-course menu based on peak-season ingredients, often from George’s own allotment.
The kitchen takes serious pride in sourcing: whole animals from Calcot Farm, vegetables from Shrub Provisions, fish from Brighton and Newhaven, and dairy from The Cheeseman and Neals Yard. Where possible they take whole fish or animals, getting the best from every part and wasting nothing.
The wine list reflects the cuisine – a love for Burgundy, the Rhône and Piedmont, with examples from around the world that share that classic sensibility. It explores classic regions alongside modern counterparts, from the rarest Burgundy to new-wave South Africa and Oregon. The restaurant regularly hosts winemaker dinners and collaborates with local merchants.
Wild Flor was visited by the Michelin Guide only weeks after opening and has remained in the guide ever since, earning a Michelin Recommended status for 2026. It is also featured in the Good Food Guide and has won local awards for its team, wine list and cuisine. The restaurant is a Brighton Living Wage employer, committed to paying well above the national minimum.
The dining room offers the familiar warmth of a neighbourhood bistro. Upstairs, a private dining room seats up to thirty guests and is available for business lunches, weddings, birthdays, or any occasion. The atmosphere is relaxed and welcoming – the sort of place where exemplary hospitality feels natural, not rehearsed.
Recognition
Ambience
Details
History
There is something reassuring about the classic bistro feel of period wine prints, a chalkboard, banquette seating and bare wood tables – it may be 2025, but you could be dining in 1975. There's also a certain timelessness to the menu, which might well include oysters, beef tartare and a bavette steak. But look a little closer and you’ll see that owner James Thomson and chef George Upshall have elevated this popular neighbourhood destination above simple nostalgia. The carefully curated wine list, one of the best in the city, focuses on small producers from around the globe (including some from Sussex), so you can be sure that you'll drink very well here. You’ll also be well looked after by the caring front of house team, who patrol the room attentively and top up wine glasses with just a dash of hand-behind-the-back ceremony. But most importantly, you’ll eat well from the weekly changing, seasonal menu. A recent lunch started with very good home-baked sourdough, ahead of an expertly made rabbit and chicken galantine, the subtle flavours of which were enhanced by the piquancy of a sherry-infused prune wrapped in pancetta. Only some undressed salad leaves let the side down. Veal chop was a good-quality piece of meat cooked accurately to medium-rare, served sliced with a meaty brown butter jus, plus the bone for presentation... and gnawing (the atmosphere is relaxed, so you won't feel self-conscious picking it up and getting to work on it). Sides of bright, fresh, garlicky greens and a many-layered Quality Chop House-style deep-fried confit potato made for a very satisfying and generously proportioned main course. A classic crème caramel had the required wobble and was not too sweet, although some honey-steeped apricots gilded the otherwise joyful lily. Also look out for the sub-£30 sea sonal set menu available at various times during the week (check the restaurant’s website for details).
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