Q&A with our founder Natasha


Our Founder

What sparked the idea to create Wild Child Kitchen?  

It was a combination of things. I'm a real foodie and have become increasingly conscious about what I eat and how it affects my health. Wellness is now a huge market, but I think too much of the attention is being placed on fixing unhealthy habits in adulthood when we could be focusing on helping children form healthy relationships with food. I've experimented with introducing different ingredients to my three-year-old godson Max and his twin brother Myles since they moved on to solid foods, and I love it when they gobble up dishes that we often consider non-kid-friendly. Many of my friends are parents to toddlers and the stress of mealtimes is always a topic of conversation. It is difficult not only to find the time to cook, but also to come up with meal ideas. Even then if you manage that, you can end up with your hard work thrown across the kitchen, which is totally disheartening! I wanted to create a business that would help parents while also inspiring a new generation of foodies.  

 

What are Wild Child Kitchen's core values? 

Flavour comes first. We don’t add salt or refined sugar so we get creative with herbs and spices. We also use top quality produce – our meat is organic, fish is sustainably sourced and all other ingredients are organic wherever possible. 

Be adventurous. Our menu draws on inspiration from around the world, the launch dishes are just a little taste of what is to come!  

Listen to the customer. As a startup we are learning every day and always welcome customer feedback on how to improve. We want to make parents’ lives easier – to understand how to do that we have to talk to them!    

 

What’s your favourite from the menu?

It's hard to choose as they’re all delicious. It was great collaborating with Sophie Wright on the menu – everything she creates is incredible. If I really had to choose one, I think it would be the Salmon & Roasted Tomato Gnocchi with Pesto Corn Crumb – I can’t get enough of the topping! I also love our Mookies as a sweet treat with my coffee. It still makes me laugh that I accidentally created this recipe during an afternoon of disastrous gluten-free baking experiments.

It's hard to choose as they’re all delicious. It was great collaborating with Sophie Wright on the menu – everything she creates is incredible. If I really had to choose one, I think it would be the Salmon & Roasted Tomato Gnocchi with Pesto Corn Crumb – I can’t get enough of the topping! I also love our Mookies as a sweet treat with my coffee. It still makes me laugh that I accidentally created this recipe during an afternoon of disastrous gluten-free baking experiments.

 

Why do you think healthy eating habits are so important to establish in childhood? 

I believe that what and how we eat when we are small has an incredibly strong influence on our relationship with food as we become adults. Food memories are really powerful – ask many people what their ultimate comfort food is and they will often choose something they enjoyed as a child and that reminds them of home. What happens when all you have on the table is beige junk? We all have a responsibility to help the next generation make smart food choices; I think the earlier children get used to seeing and eating real food, rather than processed and what I would call ‘kiddified’ food, the greater chance there is of them favouring this as they grow up.

 

What’s your favourite meal from your childhood? 

My father is fantastic cook. He is Chinese-Malaysian so growing up we always had a huge variety of colourful dishes on the table and were encouraged to try a bit of everything. I was actually a very fussy eater - I had an aversion to anything green! – but loved his cooking. Now, as an adult, nothing comforts me more than a big helping of Malaysian chicken curry or fried Char Kway Teow. I also love the ritual of sharing food, something my fiancé found difficult to get used to!

 

Who has been the strongest influence on your cooking?

Definitely my father as I love South-East Asian flavours and my spontaneous cooking style is very much learned from him. At home I rarely follow recipes - my approach is more 'open the fridge and throw something together'! My maternal grandmother also played a strong role. For her, feeding people is an expression of love and that is something I carry with me. 

 

What do you do outside of work?

Work seems to be taking over at the moment! I do always try to fit in time for yoga each week – I love the triyoga studio on Kings Road. The rest of my free time is spent eating my way across London or planning for my wedding!


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