Our Food Offering

We offer a range of both chilled and frozen products, ready for you to heat and serve or store away for busy days. 

Main dishes come in two standard sizes: Mini Foodie (1-3 year olds) and Little Foodie (3 years and up). Each little foodie's appetite is different and we believe mum knows best, so these age groups are for guidance only.

If you have an even littler foodie and would like us to design a weaning menu of purees, please just drop us an email to team@wildchildkitchen.co.uk

We also have packed-lunch and school catering services. To find out more about this offering, please take a look at our Nurseries & Schools page
 
 

The Wild Child Kitchen Story

Set up in the summer of 2016, Wild Child Kitchen is London's new healthful food service for children. Our kitchen is beside Battersea Park in a renovated railway arch.
 
Our mission is to inspire the next generation of little foodies with a menu of colourful dishes influenced by cuisines from around the world. Your child's wellbeing is at the heart of everything we do. That is why our ingredients are organic wherever possible, seasonal and sustainably sourced. We are very proud to work with some of the UK’s leading organic suppliers including Langridge Organic and Rhug Estate. Each of our dishes is made without gluten, dairy or nuts; making our food offering inclusive for little foodies with these particular allergies and intolerances. We never add refined sugar or salt to any of our meals. And to do our bit for the planet's health, all our packaging is plant-based and biodegradable.


Our Team

 

 

Natasha Lee, Founder 

Inspired by my love of food and cooking, I gave up a career in the City to found Wild Child Kitchen in 2016. I wanted to build a company that encourages a healthy curiosity in children about what they eat and where it comes from. Wild Child brings parents convenience and peace of mind knowing that our food is sourced, prepared and delivered with the utmost care, while also helping their child to develop new tastes.  All recipe ideas are tested with the help of my cheeky godson Max, his twin brother Myles and the Wild Child Foodies Taste Team.

Favourite food: Anything spicy! Being half-Malaysian, I adore the rich curries of South East Asia...Curry Ayam with piles of rice and stir-fried okra is the ultimate comfort food!

 



Giulio Esposito, Head Chef

 I was born in Puglia, Southern Italy - a city surrounded by olive trees and tomato fields with beautiful mountains on one side and the blue Adriatic see on the other side. Growing up there, I was lucky to have fresh and organic produce available to buy straight from the fruitmongers and the fishermen. I started to cook from a young age, following my "nonna" and "mamma" preparing delicious meals for the family. They taught me to cook by having respect for the fresh products of our land and knowing how to emphasise their natural flavours. This is the essence of the Mediterranean cuisine! I then built up my knowledge working in several restaurants and catering companies in Florence where I have learned lots of interesting techniques.

For me, cooking is a passion, and I love discovering new flavour combinations and developing new recipes. 
Working as Head Chef at Wild Child Kitchen is a great opportunity to help children grow up eating and loving our organic and nutritious food. 
I really care about teaching our little foodies to judge and recognise food that tastes great and makes them feel good too, that's Wild Child Kitchen's mission!

Favourite food: I really love grilled octopus with butternut squash and rosemary puree and snapper in salt crust...simply delicious!

 

development chef wild child kitchen team

Lu Salaman, Development Chef

I thank my mother every day for my love of real food. Growing up marinating, cooking, tasting and experiencing food as a family has led to a lifelong obsession with the good stuff. Having worked across the board from the early days of a start up, as a private cook to an innovation consultant in the charity sector I have tried my hand at lots of roles. Finally, I decided to take the plunge, follow my heart and start studying Nutrition and Holistic Health at the Institute of Integrative Nutrition.  Now a qualified Health Coach and Nutritionist and working as the Wild Child Kitchen Development Chef, I love creating our menus and making sure our little foodies are getting their Vitamins A-Z.

Favourite food: I love seasonal food round a big table with anyone who wants to sit down. Lentil and Aubergine Ragù with homemade pappardelle pasta is my current fave.

 
 

 Georgia Hearn, Business Development

Coming from a family of foodies, my passion for cooking was inevitable. Summers in Dorset with my grandma picking blackberries from her garden and then turning them into delicious puddings is one of my fondest memories. I quickly became very appreciative of the way good food can bring people together, cooking for friends and family as much as I could. 

Eager to learn more, I went on to complete the Leith's certificate in Food & Wine course and trained with the Institute of Integrative Nutrition to become a Holistic Health Coach. Already working at a primary school and with all this new insight I had gathered, children's nutrition became incredibly important to me and I wanted to pursue a career in this area. Working for Wild Child Kitchen is very exciting, becoming involved in a much needed movement of creating delicious, nourishing food for children. 

Favourite food: Anything chocolatey! Plus fresh fish eaten by the sea with lots of delicious salads and lemon.
 

Wild Child Foodies Taste Team

Max

Myles

Pedro

Eva

Teddie & Bailey