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Ned Burrell
CO-OWNER, KNEPP ESTATE
Ned was born and brought up at Knepp so rewilding is in his DNA. Having graduated in Ancient History at Newcastle University he trained at Ballymalloe Cookery School in early 2020 and went on to apprentice at Geeti Singh-Watson’s sustainable restaurant, The Bull Inn in Totnes, and some of London’s most prestigious restaurants including Brat, St. John’s, Kol and the Smoking Goat.
Ned launched the Knepp Wilding Kitchen restaurant in August 2023 showcasing Knepp Wild Range meat and organic produce from Knepp’s Market Garden. In 2024, Ned was chosen as one of the Hospitality CODE’s ’30 under 30’ – a list of Britain’s top young achievers in the restaurant and hotel industry. The Wilding Kitchen was shortlisted for Best Sustainable Restaurant in the National Restaurant Awards in its opening year, and was awarded a coveted MICHELIN green star for culinary excellence and pioneering dedication to sustainability in 2026.
He believes that by applying Knepp’s philosophy to food, you can cook not just for taste, but for restoration, enhancing flavour as well as soil health, carbon sequestration, flood mitigation, biodiversity and food resilience.
“I love the fact that our animals have free rein of the land – and water – here. They’re living almost as naturally as species in the wild. If you’re going to eat meat I believe ours is the most natural and ethical there is.”