The Conduit, a community committed to social, environmental, and economic change, is debuting its first public facing restaurant, Warehouse, today.
Opening within the recently launched Conduit members club in Covent Garden, but entirely open to the public, the 2,000sq ft Warehouse restaurant will operate an 80-cover restaurant on its ground floor. The menu, led by head chef Brendan Eades will focus on provenance and sustainability, working with carefully chosen suppliers from the UK who share the same approach and vision.
Warehouse will have a strong emphasis on using seasonal produce in the menu, with dishes including roasted pumpkin with crème fraiche and pumpkin seed dukkah and venison with smoked baby beetroot, salted liquorice and greens. The seasonal focus doesn’t stop with the food, the cocktail list, drawn up by renowned mixologist, Walter Pintus, will also include fresh seasonal ingredients.
Paul van Zyl, Chief Creative Officer, The Conduit, commented on the opening: “We are delighted to announce that Warehouse at The Conduit has started taking bookings and will open to the public on the 16th November. With a focus on seasonality, bold flavours, and meticulously sourced sustainable ingredients, the restaurant will offer unique and memorable dining experiences. Warehouse also benefits from an incredible location here on the Mercers’ Estate in the heart of Covent Garden.”
