This April, wild food pioneers Native will open the Native at Browns Courtyard, part of their new home at Browns Brook Street, Mayfair. Filled with abundant foliage, the space will act as an extension to the Native at Browns space, offering fans of the restaurant the opportunity to dine al-fresco ahead of the restaurant’s official opening this May.
Opening on Monday 12th April, the secluded courtyard is one of the few addresses in Mayfair with significant outdoor space. Open throughout the day, it has room to accommodate 40 diners. Co-founders Ivan Tisdall-Downes and Imogen Davis have created a Garden Snacks menu which features a selection of small dishes, cocktails and wines by the glass.
Continuing their commitment to wild, foraged and sustainable dining, Ivan has developed his seasonal menu by using the parts of ingredients that would ordinarily go to waste. Included on the menu will be their fermented potato waffle, chicken liver parfait & pickled apple; Native Fillet O’Fish made with seaweed tartar and Brown Crab Rarebit on brioche; fermented Nutbourne tomatoes, Graceburn cheese & yesterday’s bread; and to finish, hay ice cream Affogato. The menu will evolve making full use of seasonal ingredients, these dishes will also form the basis of their opening menu which will be available when the restaurant launches in May.
Pursuing a similar ethos, Imogen has developed a drinks list which champions producers of low intervention wines from organic producers alongside a regularly changing selection of seasonal cocktails, made with foraged ingredients. These include the Native Waste Coffee Martini and the Native Negroni, made using their house-made Forager’s Vermouth – a combination of 48 foraged herbs and botanicals.
The Native Courtyard will open from 12:30pm, inviting guests to dine outside as the city opens up again. Centered around a large cherry tree, the space will come to life with tulips and edible wild garlic emerging from plant beds alongside an abundance of spring foliage.
In keeping with Native’s commitment to sustainability, furniture in the courtyard is made from recycled ocean plastic whilst the tables are made from recycled glass beer bottles. Pergola’s sit over the top of the seating areas with a retractable roof to shelter diners from light rain and sun. Guests will also be kept warm with outdoor heaters and supplied with bespoke blankets made in Cornwall from 100% recycled cotton.
“We are excited to finally be able to show our guests a sneak peek of our new restaurant this spring as we work towards our official launch in May” says co-founder Imogen.
“I am delighted to be back in the kitchen and am looking toward to developing our menu whilst getting used to space, am so pleased to see our vision for a sustainably designed restaurant which showcases the talents of innovative producers across the UK come to life” adds head chef Ivan.
The Native Courtyard opens on Monday 12th April 2021.
To book, please visit www.exploretock.com/nativeatbrowns