The certification recognises businesses that meet high standards of social and environmental performance, transparency and accountability, alongside a commitment to goals beyond shareholder value.
Gladwins says the certification formally acknowledges practices that have been part of its business since it opened its first restaurant, The Shed, in 2012.
The announcement comes during a milestone year for the business. Earlier this year, the group opened The Black Horse, its sixth restaurant and first site outside London, returning to the Sussex countryside, where the Gladwin family farm and vineyard have shaped its Local & Wild philosophy.
Founded by brothers Richard Gladwin, Gregory Gladwin and Oliver Gladwin, the business works closely with British farmers, fishermen and producers, while also using produce from the family’s farm and vineyard in West Sussex.
Gladwins says the certification reflects more than 14 years of commitment to local sourcing, responsible business practices and supporting local communities, despite the economic pressures currently facing the UK hospitality sector, including rising costs and taxes.
The assessment required the business to document and measure its performance across areas including supplier relationships, employee wellbeing, environmental impact and community engagement. The company said the certification reinforces its long-standing approach to sustainable hospitality and regenerative agriculture.
“When we opened The Shed in 2012, we weren’t thinking about certifications,” says Richard Gladwin, managing director of Gladwin Brothers.
“We were thinking about how to cook honest, seasonal food in a way that made sense: sourcing from people we trusted, building real relationships with our suppliers, and trying to do right by our team and the communities we were becoming part of.”
He adds: ‘What B Corp has given us is the framework to formalise that, to measure it properly, and hold ourselves accountable as we grow.
“We are so proud of this certification, but the work does not stop here; if anything, it is only just beginning.”
Today, Local & Wild operates on 100% renewable energy, works with a predominantly local supplier network, and welcomes a customer base in which 85% of guests live locally to each restaurant.