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The capital’s most exciting members club, The Conduit, has opened their first public-facing restaurant focusing on environmentally minded dishes. Pioneering Head Chef Brendan Eades brings nature, creativity and positive change to the London dining scene, in a 19th Century warehouse space previously home to a fruit and vegetable market, in the heart of Covent Garden.
The history of the space is echoed in the menu, where traditional preservation techniques and heritage produce are used alongside forward-thinking and sustainable systems, creating unique and innovative dishes.
Pioneering Head Chef, Brendan Eades, has honed the craft of conscious cooking throughout his career to date. Brendan and his team of passionate and creative chefs take pride in a low waste approach and are constantly experimenting with ways to use every part of every ingredient, so elements can often feature in multiple different guises across the menu.
Working in tandem with the kitchen, Walter Pintus, Warehouse’s Head Mixologist, uses seasonal ingredients to establish a world-class cocktail menu that feels both fresh and inventive. Walter continues to push his team to introduce sustainable practices into their cocktail making, maximising the potential of ingredients and conserving energy and resources.
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what’s on the menu
Our menus change regularly, so if you would like to pre-order please contact our team.
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Warehouse has character and charm which makes it perfect for private occasions. The Menu that has been carefully curated by our Head Chef Brendan Eades. The food and drink echoes the Warehouse ethos, focusing on exceptional produce used with care and innovation to deliver dishes full of flavour.
