Andrew Sheridan takes on new direction at former Michelin star restaurant

Renowned chef Andrew Sheridan is set to reopen the site formerly known as Native, a Michelin-starred, farm-to-fork restaurant on the Netherwood Estate in Worcestershire.

Andrew’s early career saw him climb the ranks at well-regarded establishments such as ABode Chester, where he moved from the bistro to the fine dining restaurant.

His talent caught national attention when he appeared on BBC Two’s Great British Menu in 2018 and 2019.

In 2020, Andrew launched Restaurant 8 in Birmingham, offering an intimate dining experience where storytelling and atmosphere are just as important as the food itself.

Native closed in March 2025 following Ivan Tisdall-Downes' resignation from the restaurant.

Read more: 'Michelin green star restaurant Native announces sudden closure.'

Renamed Sow, the restaurant will focus on sustainable gastronomy, making use of its on-site kitchen garden. Andrew will collaborate with head chef Curtis Winstone, formerly of Da Terra and Lucknam Park, to develop a menu celebrating local produce.

Andrew said: “We’re opening mid-May, and it’s an amazing site — even better because it got a Green Star in January. As soon as I heard about it, I thought, ‘What a bloody site to land!’ So we just went for it. Luckily, we secured it, and we’re opening the third week of May.”

“It’s going to be a farm-to-table concept. We’ve got bedrooms too, so in the evenings we’ll be offering a tasting menu, and at lunchtime, we’ll have a more casual offering on certain days. It’s all about using the produce that’s grown right here on the farm.”

“It’ll definitely be different to what it was before, different chefs always bring their own styles. We’re working on all the menus now and spending time with the gardeners next week to understand what’ll be ready to harvest when we open. It’s really exciting to get that close to the ingredients.”

“Last year, I opened two restaurants, and this will be number eight now. We kind of know the drill by now, but it’s only possible because we’ve got a brilliant team. We’re literally sat down right now, working everything out to get the site ready.”

“The menu will be very vegetable-led. The majority of the dishes will be focused on vegetables, with only a couple of proteins on the menu. We’re still finalising the dishes, but we had three weeks of site work already done to get things moving.”

He added: “This new site isn’t just about this one restaurant, it’s a big deal for all our other restaurants too. The idea is that we’ll be producing enough fruit and veg on-site to supply our other places. That was a major factor in taking it on.”

“We’re not opening with Michelin Stars in mind. It’s about opening a great restaurant first. Of course, we’ll maintain high standards, and if accolades come later, then amazing, but right now, it’s about doing it right.”

Written by Abi Kinsella