Lifestyle aparthotel brand Native Places has teamed up with the award-winning chef and food writer Thomasina Miers OBE on an initiative designed to encourage guests to get cooking. 

The chef, who is known for placing a culinary focus on sustainability, has created three recipes exclusively for the hospitality brand that aim to inspire Native guests to make use of their fully equipped kitchen during their apartment stay. Each recipe incorporates locally sourced produce and has been paired with a selection of Moët & Chandon Impérial champagnes.

First up is a Mexican fish stew with crispy tortilla strips; rich and full-bodied, it boasts layers of subtle flavourings and a crispy top and makes an ideal sharing dish. There’s also a recipe for Lebanese seven spice lamb and spinach lasagne with ricotta and mozzarella, and a Levantine dish of chickpea and aubergine fatteh, made of layers of crispy flatbreads, roast aubergine, yoghourt and chickpeas.  

“We’re thrilled to have partnered with Thomasina to create these new and bespoke recipes exclusively for Native guests,” says Olivia Immesi, Managing Director at Native Places. “Her beliefs and ethos echo ours so it felt a perfect pairing. Travellers crave local and authentic experiences and at Native we take pride in connecting our guests with the local community. Thomasina’s luxurious, yet sustainable recipes encourage Native guests to source local ingredients from local suppliers and enjoy their vibrant apartment spaces to the full, be it a dinner party with friends and family, or a romantic dinner date for two.”  

Native has 11 sites across the UK, with each apartment fitted with a living room, kitchen, bedroom and workspace.