Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Menuwatch: Native

22 November 2018 by
Menuwatch: Native

Chef Ivan Tisdale-Downs is making use of every scrap of British produce at Native's new spacious site. James Stagg reports

Chefs naturally want to make the most of every ingredient. After all, it's good for gross profit as well as a sustainable way of operating. But at Native, Ivan Tisdale-Downs is trying to take zero-waste to new heights.

Having moved from a compact Covent Garden site to a spacious 60-cover converted studio close to London Bridge in June, chef Tisdale-Downs and fellow founder Imogen Davis now have the space to showcase their take on foraged British produce and seasonal game.

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