New Native restaurant tasting menu by Great British Menu chef in pictures

VaselineMay 26, 2024

0 2 minutes read

New Native restaurant tasting menu by Great British Menu chef in pictures

London Great British Menu chef Ivan Tisdall-Downes has moved his famous restaurant Native to the Worcestershire countryside and here are photos of what you can expect. Ivan and his business partner Imogen Davis have taken over the site of the former Michelin-starred Penson on the Netherwood Estate, near Tenbury Wells. Popular Pensons closed suddenly at the end of 2023, blaming inflation and interest rate pressures.

Opening on Wednesday 22nd May, here’s a look inside the exciting new restaurant an hour from Birmingham and Ivan’s innovative tasting menu. It includes everything from crispy nettles and smoky aromatic hayloaf to his famous signature dessert The Marromel – caramelized white chocolate with bone marrow caramel.

Renowned for his ethical focus on cooking, Ivan takes sustainability to another level, even using plants that put nutrients back into the soil to help support the food chain.

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Ivan said it was his “dream” to open a restaurant that had land to grow much of the food it serves, which is why he chose Worcestershire.

The chef starred in series 15 of the BBC cookery show in 2020, representing London and the South East, where he has built up a loyal following. He previously had native restaurants and pop-ups in Covent Garden, Borough Market and Mayfair.

Here’s a first look at the dishes he’s serving at Worcestershire’s Native in his new tasting menu. Read more about Ivan here.

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Delicate, beautifully presented food with flowers at the Native Restaurant at Netherwood Estate.

(Image: Alison Brinkworth)

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Various amuse bouche served with the longer tasting menu of Morel Har Gow, front left, Mrs Dale’s Fidget Pie, front right and Silage Taco

(Image: Alison Brinkworth)

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Great British chef Ivan Tisdall-Downes in the native garden around his restaurant in Worcestershire

(Image: William Tisdall-Downes)

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Ivan prompts the chefs to make additional dishes with leftovers that are served as a surprise, such as this lamb kofta in a nettle leaf, with a topping that includes wild garlic, lovage and mint

(Image: Alison Brinkworth)

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The fish course is Angelica Leche De Tigre of Chalk Stream Trout with rhubarb and woodruff

(Image: Alison Brinkworth)

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Flowers and herbs are everywhere in the restaurant, including on the menu

(Image: Alison Brinkworth)

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Herdwick lamb with Wye Valley asparagus, black garlic and alliums

(Image: Alison Brinkworth)

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An extra piece of fish toast that sits between courses

(Image: Alison Brinkworth)

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General manager John Lacombe at the new Native restaurant in Netherwood Estate

(Image: Alison Brinkworth)

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Native has taken over the site of the former Michelin-starred restaurant Pensons

(Image: William Tisdall-Downes)

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Delicate flowers and herbs make dishes look beautiful and add flavor

(Image: Alison Brinkworth)

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Regeneration Risotto at the new Native restaurant by Ivan Tisdall-Downes

(Image: Alison Brinkworth)

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Small Bean Tart

(Image: Alison Brinkworth)

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Thyme and honey dessert that has warm chamomile madeleines on the side

(Image: Alison Brinkworth)

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Warm chamomile madeleines that melt in your mouth

(Image: Alison Brinkworth)

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Macarons served in petit fours

(Image: William Tisdall-Downes)

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Nature and flowers decorate the walls everywhere in the restaurant

(Image: Alison Brinkworth)

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Natives’ dish – The Marrowmel – Caramelized white chocolate and bone marrow caramel

(Image: Alison Brinkworth)

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Campaillou hay toast with butter covered in hay ash comes on smoked hay that smells aromatic

(Image: Alison Brinkworth)

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Granita for cleaning the mouth before dessert

(Image: Alison Brinkworth)

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The non-alcoholic Compost Cooler mocktail, made with rhubarb cordial and soda, apple, rosemary and woodruff

(Image: Alison Brinkworth)

VaselineMay 26, 2024

0 2 minutes read

Vaseline

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