From Sunday 28 October, Native, the restaurant dedicated to British wild produce and foraged focused cooking, is launching a series of monthly Sunday roasts at its London Bridge home.
Founders Ivan Tisdall-Downes and Imogen Davis are opening the doors to Native on a Sunday for the first time, welcoming in guests for a convivial end of the week feast, their take on the Sunday staple that makes the most of rare breed meats and autumn’s abundant, earthy produce.
Surrounded by exposed brick and trailing greenery, with light flooding in from the large windows, visitors to Native will kick off their Wild Roast with some of the restaurant’s signature focaccia.
For the main event, the kitchen will butcher whole animals such as White Park cows and Hampshire Down cross lambs from Northfield Farm, a family-run business based in Leicestershire who can also be spotted at Borough Market, just a stone’s throw from the restaurant itself.
Each cut will become the centrepiece of a family-style feast, with trimmings using foraged herbs such as; roast potatoes with mugwort and heritage carrots with seaweed salsa verde, and to round off, dessert will be an autumnal delight.
To drink, guests can take their pick from botanical-led cocktails such as a Bramble & Beetroot Kir Royale and Carrot & Sea Buckthorn Negroni with Native’s home-infused spirits, or as autumn draws in, opt for a warming bottle of English pinot noir from Worcestershire vineyard Sixteen Ridges.
Davis said, “For our Wild Roasts, we’re sourcing the most incredible meat from Northfield Farm, and bringing our version of a family roast to London Bridge.”
Tisdall-Downes added, “We’re really making the most of what the season has to offer, and Wild Roasts will be a relaxed way to spend a Sunday for both ourselves and the guests. We’re upending convention - after everyone has been served, the chefs will untie their aprons, sit down and join our guests for a glass of wine or two.”
Native’s Wild Roast series begins on Sunday 28 October, with one family-style feast served at 1pm.
