ALWAYS EAT NATIVE
THE JOURNEY...
At Native we believe in doing the right thing, not the easy thing, it's a lifestyle...Our overall goal is to spread the message to always eat native in a fun and accessible manner.
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From sourcing, dining, drinking, working conditions and design, Native was born way before a sustainable ethos became a narrative – Championing British heritage cooking dedicated to maintaining and working towards a zero waste kitchen since 2014.
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Founders Ivan Tisdall-Downes and Imogen Davis first met at university in Brighton. Somewhat, culinary nomads with a mission, to share a dream to, “Give a Native experience of feeding from the land,” through a restaurant. Starting out at markets and pop-ups, the pair soon found themselves in 2016 with a tiny, but acclaimed, tasting menu restaurant in Neal’s Yard, Covent Garden. In 2018 they moved to Borough, after having their application for a permanent lease denied and turning to Kickstarter, funded something bigger and better. Once Covid struck in 2020, much like the ethos of changing with nature the team was reborn once more, on Osea Island where they were able to put into place their dream of helping work towards creating a closed-loop restaurant system. In 2021 Native moved back to the city to Browns Fashion in Mayfair within a Grade II* listed building.
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In 2024, the next chapter in the Native journey sees us head to the beautiful Worcestershire countryside, enabling us to get back to our roots and forage and grow our own. Engaging profoundly in how the local landscape can dictate seasonal menus, making the most of the wild and wonderful ingredients.
Ivan Tisdall-Downes
London born self taught chef Ivan fell in love with the unknown wonders of the British countryside and its emerging food scene. Having spent time working at River Cottage in Devon, Ivan has channelled the principles of sustainability into Native's gastronomic ethos, echoing the belief in the ethical & environmental benefits of eating game and ‘wild’ food. Whilst working at Native, Ivan was invited to work at Blue Hill Farm Stone Barns in New York which further cemented his belief in providing a sustainable, successful and accessible restaurant whilst trying to be as self sufficient as possible.
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Representing London and the South East on the BBC’s Great British Menu in 2020, Ivan championed the adventurous side of ‘wild food’ combined with the nostalgic food of his childhood, narrowly missing out on the finals.
Imogen Davis
Through an inquisitive childhood spent in rural Northamptonshire, Imogen developed a fascination for and an adeptness in the arts of skinning, plucking and foraging wild food. Steering Native’s zero waste and sustainable ethos, Imogen looks to change the way restaurants impact our environment.
A born hunter-gatherer, Imogen has always been at one with nature, running her family falconry business and managing the infamous Wimbledon Championships hawk, Rufus alongside Native - She was even named one of Grace Dent's ‘10 people to watch in the food industry’ for her incredible palate for wild British food.