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Imogen and Ivan are proud to have championed British heritage cooking with Native since 2016. 

The next chapter in the Native journey sees us head to the beautiful Worcestershire countryside, enabling us to forage and grow our own in the kitchen garden. Here Native will engage profoundly in how local landscape can dictate wonderfully seasonal menus and push our boundaries of creativity. 

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, Tisdall-Downes 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. Ivan was invited to work at Blue Hill Farm Stone Barns in New York which further cemented the belief in providing a sustainable, successful and accessible restaurant whilst trying to be a self sufficient as possible.

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.    


Through an inquisitive childhood spent in rural Northamptonshire, Davis 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 Rufus the hawk, 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 as well as one of Code’s most influential women in hospitality.


Founders Ivan Tisdall-Downes and Imogen Davis first met at university in Brighton. Starting with markets and pop-ups and now celebrating its 10th birthday this year, Native has found its home in Neals Yard, Borough Market, Osea Island & most recently Mayfair.


Ivan, Imogen and the team are dedicated to maintaining and working towards a zero waste kitchen and work hard to cook only using sustainable meat and seafood with the daily changing menu dependent on seasonal availability.

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