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Native, on the Netherwood Estate between Tenbury Wells & Bromyard, has been awarded a green star for 'sustainable gastronomy'.

Ivan Tisdall-Downes is the restaurant's Executive Chef and Creative Director, and tells Elliott Webb how the prestigious honour is testament to reducing waste, in particular single-use plastics, in their fine-dining kitchen, which has a regular supply of produce growing outside its door.

The restaurant launched on the site of Pensons, with dishes including but not limited to deep with pumpkin spice, white chocolate and bone marrow caramel, and Jerusalem artichoke ice cream.