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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