The restaurant will be led by executive chef Nick Grieves, founder of Michelin-recognised restaurants The Patricia and Ophelia, alongside senior sous chef Lawrence Norman, co-founder and head chef of Newcastle-based SOKU.
The menu will focus on seasonal produce from Northeast suppliers, with meat, seafood and vegetables selected for quality, provenance and seasonality. Dishes will be designed for sharing, with live-fire cooking central to the open kitchen.
Alongside the restaurant will be a late-night cocktail bar, with the drinks menu focused on British spirits. The wine list has been curated by sommelier Vanessa Stoltz, who has been ranked 22nd in the UK Top 100 Sommeliers list and 9th on the Harpers Sommelier List.
WYLD will also host DJs, live musicians and performers from Thursday nights, featuring DJs and selectors, followed by Fridays combining DJs with live vocal performances and musicians. Saturday’s programme will feature DJs, live musicians and burlesque performances.
“It’s great to be cooking in the North East again and to be part of this exciting new project, surrounded by a brilliant team and some great people,” says Grieves.
“Freight Island offers something different in the city centre, and our restaurant will be a colourful, buzzing space with plenty going on around the food.
“Music has always been important to how I work. It’s always on in the kitchen and sets the pace for the team, so I’m excited to bring food, music and entertainment together at WYLD.”
Grieves has previously worked at The River Café and Fera at Claridge’s, while Norman has worked at The Patricia and Michelin-starred Hjem. Norman was also named North East Chef of the Year in 2024.
Dan Morris, CEO of Freight Island, adds: “Nick is a chef with real character and instinct, and he has created a menu that feels completely at home in the space.
“With exceptional cocktails and wine alongside a constantly changing programme on stage, WYLD will offer Newcastle a night out unlike anything else in the city.”