Sustainably Made Fine Dining Duck Dish at Native Restaurant #finedining #duck #cooking

The Staff Canteen

The Staff Canteen

Editor 14th October 2024
The Staff Canteen

Sustainably Made Fine Dining Duck Dish at Native Restaurant #finedining #duck #cooking

Watch as Ivan Tisdall-Downes at Native creates a Salt Aged Creedy Carver Duck, Flaming Barrel Beetroot, Marigold Vinegar & Duck Heart dish. The dish shows aspects of how Ivan is able to keep his dishes sustainable with a head to tail approach in the kitchen while also sourcing all the vegetables from their on site garden.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.