About Wild Plates
Our Story
Wild Plates is a small business based in the heart of Herefordshire, set up and run by Louisa Clutterbuck.
Louisa’s passion for food and the countryside began early. While still at school, she completed the Leith’s Basic Food and Wine course, sparking a lifelong interest in cooking and sustainable ingredients. That foundation has shaped her career in food, writing, and advocacy.
Over the years, Louisa has written extensively for a wide range of publications, including Scribehound, The Field, Shooting Times, Craft Guild of Butchers, and the British Deer Society. Through her work she shares her expertise in game, wild meat, and countryside traditions, inspiring others to enjoy seasonal, ethical, and locally sourced food.
Louisa also specialises in recipe and content creation, developing engaging, practical recipes for wild and seasonal ingredients, as well as accompanying photography and editorial content. Her work helps audiences explore new flavours, understand sustainable sourcing, and bring British game and other seasonal produce into everyday cooking.
Alongside her writing, Louisa has built a career promoting wild British game through leadership roles and public-facing campaigns, currently as CEO of Eat Wild. She is also the co-founder of Women Who Work in Fieldsports, a network supporting and celebrating women across rural industries.
Today, through Wild Plates, Louisa brings together her experience in food, sustainability, and storytelling to help others enjoy it.
What Is Wild Plates?
Catering
Content Creation
Content Creation
Whether it is a small supper party, dinner for two or a large drinks party Wild Plates can help. The team can cook and drop the food off or be onsite with waiting staff.
Content Creation
Content Creation
Content Creation
Does your business need help with social media? Wild Plates can teach you how to create content that suits your brand or we can create the content for you.
Courses
Content Creation
Courses
We can help you learn to butcher a pheasant, cook a partridge or pluck a pigeon. We can hold classes throughout the country either cookery or butchery.