Little Wild Catering was born out of a desire for making more ethical food available to everyone. In this day and age of difficult food choices, many of us want to know where our food comes from and how it has been produced. With the demand for more ethical food increasing, many businesses have jumped on the band wagon and make numerous claims using buzzwords like 'organic', 'sustainable', 'ethical', 'local', 'seasonal' and 'wild' while making little or no effort to make sure their products are any of these things, often charging a premium at the same time.
Our aim is to use the best and most sustainable ingredients, packaging and transport methods while producing exceptional and exciting food. All our ingredients are fully traceable and we would love to discuss where we source them from.
Little Wild's founder is Dave Fung, an experienced chef who has worked in The Potted Pig in Cardiff amongst other restaurants in England and Wales. Dave has had a passion for food ethics for more than 10 years and has worked for the Soil Association and Soil Association's Food for Life. In 2016 Dave managed Ujima Bakehouse in Kenya, a social enterprise sourdough bakery designed to raise money for eye care, train orphans in hospitality and provide healthier products for the local community. Dave is also a Director of the Assembly Bakery and Real Economy.