Hyper-sustainable restaurant Native to launch regenerative agriculture menu in January

For those who don’t wish to live under militant vegan rule, regenerative agriculture is the natural answer. Everyone knows we all need to eat less meat to give a sustainable future a fighting chance. Most people have signed up to the “buy the best meat you can afford” manifesto. Where to begin? London’s Native might kick-start 2022’s conversation admirably.

From 4 January, the British restaurant run by Imogen Davis and chef Ivan Tisdall-Downes, will launch its first “Regenuary” menu. Across six courses, the country’s regenerative farming cycle is celebrated, and all the key boxes are ticked – seasonality, a focus on veg, minimising food waste, and using sustainably produced meat but in “a supportive role”. 

Each course has been named after part of the regenerative farming process, championing biodiversity and allowing nature and livestock to exist without traditional interventions. The hope is that by allowing the animals to integrate and the soil to remain unploughed, the land retains carbon, helping to reverse climate change. The system also maximises crop variety and improves the water cycle. 

Native said the idea is to “educate diners on the cyclical nature of regen farming in an accessible way”. Six courses for £59 is a good start.

• SOIL: Compost broth, compost pakora (snacks using leftovers and off-cuts) 
• FIRST ROTATION: Native x Wildfarmed focaccia, confit garlic rapeseed oil
• NO TILL: Alexander leaf velouté, fresh curds, rye crumb
• COVER CROP: Tunworth custard, cover crop grains, black garlic with an onion and bone marrow broth
• HOLISTIC GRAZING: Retired dairy cow and fodder
• SOIL: Jerusalem artichoke mille-feuille

The menu will replace Native’s usual set up and customers can choose to pair it alongside cocktails or natural wine. Davis said: “We are truly excited to be able to express what we believe is the future of food, reimagining what our plates will look like and helping to rewild our planet”.

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