Native

Having moved over from Neal’s Yard, Ivan Tisdall-Downes and Imogen Davis’ Native restaurant is dedicated to British wild produce with a major focus on foraged foods. With Ivan’s experience at River Cottage and Blue Hill Farm (New York), the menu will include a snack course to use small amounts of kitchen offcuts, followed by seriously seasonal fare: think fermented IOW tomatoes and smoked salsa verse, venison and nasturtiums, and meadowsweet custard with coriander honeycomb for dessert (Imogen forages for the kitchen’s herbs locally). The new Native will also have a chef’s table and a botanical-led cocktail menu (we have to try that sea buckthorn negroni). Know a Tommy Banks fan? Bring them here.