Unique experiences for nice people.
Budd and Wild is founded by former owner of the award-winning Brocco on the Park, Tiina Carr; and her Michelin-Plate head chef at Brocco, Chef Leslie Buddington. The pair have reunited as Budd and Wild to explore their mutual passion for simple, seasonal food done well, to create unique, outdoor experiences in beautiful settings.
Just bring your wild side.
Meet the founders
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At Brocco on the Park, Tiina transformed a derelict wreck into an award-winning boutique hotel and restaurant.
Tiina’s love language is ‘Acts of Service’ and she’s never happier than when she’s creating truly unique experiences for people who love life.
Although born in South Yorkshire, Tiina comes from Finnish stock (hence the double ‘i’ in Tiina), which accounts for her love of the great outdoors, and thoughtful design.
(If Tiina didn’t already have a middle name, it would most definitely be ‘Hygge.’)
Tiina was also co-founder of The Workshop, a highly successful Design Week Top 100 agency based in Sheffield.
Budd and Wild brings together the best of her previous projects - giving her the freedom to bring like-minded people together who are the best at what they do, to create unique experiences for good people.
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When Les is busy cooking for nice people, he’s happy. And if he’s cooking over fire, he’s even happier!
His love of food and cooking came from long summers watching his Jamaican grandmother cook. Her passion and flair for taste, colour and good ingredients are something he’s carried through into his cooking.
Leslie has been a professional chef for over 20 years, and has acquired a brace of awards for his beautiful, innovative and delicious food.
For four years running, he was awarded a Michelin plate.
Other awards include: , Special ‘foodie’ recognition by the Good Hotel Guide; Best Newcomer at the Westside awards; Best Hotel Restaurant (four years running), Sheffield Restaurant of the Year and Best Sheffield Restaurant at the Exposed Awards.
Although a born and bred Sheffieldier, he has worked across the world, from Auckland NZ, to Sous chef at the Soho Hotel in London.
He finally returned home and landed at Brocco on the Park, where he was in residence for seven years from its opening until August 2021.
He is excited to be working with his partner in crime again, and can’t wait to share his love of fire cooking and foraging at Budd and Wild events.
Between events, Les is a chef consultant, helping local restaurants with dish and chef development, as well as cooking for private dinner parties and special events.
