Fine-dining Sustainable Duck Recipe at Native in Herefordshire

The Staff Canteen

The Staff Canteen

Editor 11th October 2024
The Staff Canteen

Fine-dining Sustainable Duck Recipe at Native in Herefordshire

Chef Ivan Tisdall-Downes, the self-taught talent behind Native, presents a standout dish from the restaurant’s tasting menu: salt-aged Creedy Carver duck, flaming barrel beetroot, marigold vinegar, and duck heart. This creation features fresh elements from the restaurant's garden, including garnishes and vibrant flaming barrel beetroots served on the side, offering a truly unique and sustainable dining experience.

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