A ‘wild food' concept with a focus on sustainability and seasonality whilst dishing up casual sharing plates, natural wines and cocktails with foraged ingredients.

Having escaped Borough for Osea Island last year, Imogen Davis and Executive Chef Ivan Tisdall-Downes have return to London to set up a Native restaurant in the Browns Brook Street flagship store in Mayfair. The city outpost continues to uphold the zero-waste, ethical, sustainable and seasonal cuisine of the original. 

The restaurant continues to champion seasonal produce and ethical dining through a selection of innovative yet casual sharing plates overseen by Head Chef Joe Knowlden, who most recently worked in the kitchen at Hide in Mayfair - alongside natural wines and foraged cocktails. Native has worked closely with Browns and respected architects Red Deer on the interiors which is filled with pieces from artisans of sustainable pieces from across the UK. 

Ideal For

Ethical dining, conscious food

Favorite Room

The 40-cover terrace, features furniture from recycled ocean plastic and beer bottles, serves a garden snacks menu including the likes of fermented potato waffle with chicken liver parfait & pickled apple, fish with seaweed tartar & brown crab rarebit, and hay ice cream affogato alongside low intervention wines and cocktails made with foraged ingredients.

Signature Dishes

Roasted cauliflower served with brown butter and nasturtium; ribeye steak with yeasted onion puree and wild mushrooms; Dorset brown crab with Cacklebean duck egg and foraged sea herbs and poached brill with seaweed Beurre blanc with Sutton Farm chard.