Chef Aaron Potter opens his debut restaurant, Wildflowers, today in Newson’s Yard, a former Pimlico timber yard converted into a new ‘design destination’. Billed as ‘Mediterranean-inspired’, with high-quality seasonal produce cooked over coals, Wildflowers has a separate wine bar upstairs serving cicchetti-style snacks.

Most recently executive chef at Maria G’s, Aaron has previously worked for Trinity in Clapham and was head chef at Elystan Street, whose owner Phil Howard describes him as a “truly great craftsman who brings both a wealth of classical experience and a fresh, creative and youthful approach“.

Wildflowers’ co-founder, interiors and floral stylist Laura Hart, is responsible for the restaurant’s stripped-down but elegant look, with bare brick walls softened by fabric flourishes and plenty of natural light from picture windows.

Dishes from Aaron’s opening menu include Moules farcies, garlic & parsley butter; Tartares of both lamb (with Wildflower harissa & labneh) and tuna (with Vesuvius tomatoes, ajo blanco & mojama); Cuttlefish fideua with grilled wild white prawns & saffron aioli; and Galician Blond ex-dairy ribeye to share, with smoked bone marrow rice.

Newly developed desserts include Fig leaf & cherry ripple choux à la creme (pictured), using leaves pruned from the fig tree in Aaron’s parents’ garden which are dried out and blended to a powder to use all year round.