Wild food pioneering restaurant brand, Native will join British multi-brand luxury retailer Browns at the new flagship site in Brook Street, Mayfair, this spring.
Native co-founders Imogen Davis and Ivan Tisdall-Downes (pictured) will launch this new type of partnership for Browns, a restaurant centred around sustainable dining in the heart of Mayfair.
Described by its founders as 'innovative, wild and sustainable” Browns has found a kindred spirit in its latest partner. Once open, the restaurant will continue to champion seasonal produce and ethical dining through a selection of innovative yet casual sharing plates, natural wines and foraged cocktails.
Native has also worked closely with Browns and respected architects Red Deer to guide this one-of-a-kind space, which is filled with pieces from artisans of sustainable design from across the UK.
Those waiting patiently for the doors of the new flagship Browns Brook Street to open, can experience a taste of Native from the comfort of home. From today, 19 February onwards, diners will be able to order à la carte home dining kits and enjoy a sneak peek of the zero-waste menu that will be available at the restaurant to open later this year.
Joe Knowlden, most recently from Hide Mayfair, will join as Head Chef, whilst at front of house Tamsin Hurton joins having spent a decade working in the capital’s top restaurants. Together they will work with Davis andTisdall-Downes to continue the team’s commitment to British wild produce and foraged focused cooking.
Davis said, “We are excited to be embarking on this new chapter of Native in partnership with Browns and it’s been a delight to see our vision for a closed-loop restaurant supported at every step.'
Tisdall-Downes added, “Our ethos is reflected not only through the menu, but also through the thoughtful, sustainable design which reflects our ideals whilst harnessing the talents of innovative producers across the UK.”
The Native at Browns Brook Street menu will begin with playful snacks made from the parts of ingredients that would ordinarily go to waste and flavoursome starters including roasted onion Tarte Tartin; Jerusalem artichoke, English grains, Lincolnshire poacher and watercress; and Dorset Brown Crab, Cacklebean duck egg and foraged sea herbs.
To follow, guests can choose from plates such as Roast Cauliflower, Nasturtium and brown butter; poached brill, seaweed Beurre blanc with Sutton Farm chard and retired dairy cow ribeye, yeasted onion puree and wild mushrooms. To finish, diners will be offered ‘Mermillionaire Shortbread’ a seaweed infused take on a classic and their signature white chocolate and bone marrow caramel, the ‘Marrowmel’.
The chefs will draw upon a wealth of produce sent to the restaurant direct from farms surrounding London by teaming up with Shrub Provisions, with the aim of minimising the amount of delivery vehicles coming into London.
As ever, Davis and Tisdall-Downes will be scouring the country for a wealth of foraged herbs, vegetables and seaweeds gathered fresh from the shore of the UK. The restaurant will pay particular attention to vegetables with sustainable meat and seafood playing a supporting role in many of the dishes.
Native at Home will have two set menus to choose from, featuring three or six courses of Native’s seasonal and signature dishes, as well as some extra exclusive treats, including foraged tea, spices and seed mixes, their renowned Marrowmel bone marrow caramel dessert, bottles or cases of the wine of the week hand selected by co-founder Imogen to be the perfect accompaniment to your meal as well as bottled signature cocktails.
The menu will be updated every fortnight with the freshest seasonal and locally foraged ingredients and orders can be placed Monday through Sunday to receive your delivery the following Friday, in perfect time for a weekend treat. UK wide delivery is available.