Native returns to London with Browns outlet

Ivan Tisdall-Downes and Imogen Davis' ‘wild food' concept Native will return to London this spring within the new Browns flagship boutique in Mayfair.

Native previously operated in London but the restaurant relocated to Osea Island on the Essex coast last year. The new outlet will focus on sustainability and seasonality and offer casual sharing plates, natural wines and cocktails with foraged ingredients.

Tisdall-Downes and Davis have worked with Browns and architect firm Red Deer to design the space, which will be filled with artisanal, sustainable pieces from across the UK.

Joe Knowlden, who most recently worked in the kitchen at Hide in Mayfair, will join as head chef, while former Adam Handling restaurant manager Tamsin Hurton will take up the same role at the new site.

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 while harnessing the talents of innovative producers across the UK."

The Native at Browns Brook Street menu will begin with ‘waste ingredient' snacks, such as 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, plates will include roast cauliflower, nasturtium and brown butter; poached brill and seaweed beurre blanc with Sutton Farm chard; and retired dairy cow ribeye with yeasted onion purée and wild mushrooms. To finish will be ‘mermillionaire shortbread', a seaweed-infused take on the classic, and a white chocolate and bone marrow caramel.

Produce will come from farms surrounding London through Shrub Provisions, with the aim of minimising the number of delivery vehicles coming into the city, and the menu will also make the most of foraged herbs, vegetables and seaweeds. The restaurant will pay particular attention to vegetables, with sustainable meat and seafood playing a supporting role in many dishes.