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.
With the goal to always put ethical food first, Warehouse offers carefully sourced sustainable ingredients from hand-picked suppliers, and serves seasonal dishes for lunch and dinner. By working with the seasons, the essence of nature is translated onto the plate, with whole ingredients used to their full potential. The stories of its suppliers infuse the dishes, creating a transportive experience for diners and an opportunity to engage with high quality, ethical ingredients in an imaginative way.
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.
There is no compromise when it comes to the quality and taste of every ingredient that makes it onto the menu at Warehouse. Seasonal sourcing guarantees the most flavourful ingredients are sought out, working with nature to create the best dining and cocktail experience possible.
Warehouse is the home of inspiring storie
Working closely with suppliers who align with all our values is as important as the quality of the produce we use. Regaining trust in mother nature only works if we learn to adapt with all our food systems and work with nature. Food is no longer just food as we see first-hand the footprint each food system leaves behind. Working closely with suppliers who care for these systems is our way of making a better future for our industry and the planet.
Hertfordshire-based Duchess Farm specialises in extra virgin cold-pressed rapeseed oil, heritage grains and stoneground flour. Protection and preservation are at the heart of Duchess Farm’s ethos and by having a hand in every phase of the process they are working towards a fully regenerative grain farming system.
On the far reaches of north-east Scotland, Orkney Craft Vinegar have an approach of sustainability, thought and ingenuity. From hand foraging their raw ingredients, to brewing their own wine and beer, every step of the journey is considered, resulting in a unique and innovative product.
It is from the open waters neighbouring the Lizard Peninsula, on the south coast of Cornwall, that our artisan sea salt is hand-harvested. Here, like many of our suppliers, Cornish Sea Salt Company combines ancient techniques with a desire to re-imagine their methods for the modern world.
Margent Farm is an innovative and collaborative hemp farm located on 50 acres of organic arable land in Cambridgeshire. Working regeneratively, hemp is cultivated on the farm to capture carbon as it grows. Utilising the entire plant, Margent Farm creates an organic cold-pressed hemp seed oil. Rich in nutritional benefits, it adds a subtle earthy flavour to dishes and is the product of an intention to help support the planet.
Heilala Vanilla is a world-renowned humanitarian vanilla brand with the intention of working with the whole nation of Tonga to build an industry with long-term, sustainable values that supports both the community and the land. With the richness of the Pacific soil and the tropical warmth of the Polynesian sun, Heilala Vanilla’s product is complex, fragrant and unrivalled.
Pump Street Chocolate work directly with cocoa farmers across the globe to produce their entirely traceable, bean-to-bar, chocolate from a quiet Suffolk village. Each new batch of cocoa beans is treated individually, creating a unique, small batch product every time.
Hodmedod’s source and supply a range of British grown beans, pulses and grains that are sustainably produced and supreme in quality. They are also interested in reintroducing forgotten varieties with a goal of stimulating demand for indigenous ingredients.
Shrub Produce are dedicated to supporting local, ethical and sustainable vegetable growers to supply the food industry with produce that is entirely transparent, unmatched in quality and responsibly grown. They want to create lasting change, re-establishing what we understand as real food and where it comes from.
The Wild Room specialise in supplying wild mushrooms, fresh truffles and expertly foraged ingredients of the highest quality. From the coasts of Cornwall to the Outer Hebrides, The Wild Room are dedicated to finding nutritious and unexpected produce.
Renowned supplier Natoora are intent on their mission to create a truly transparent and sustainable supply chain by working directly with small scale growers. They work only with the seasons and seek to provide produce with exceptional flavour and flair.
enjoy the best of sustainable dining
The Conduit is a collaborative community of people committed to creating a just, prosperous and sustainable future.
Our members are entrepreneurs, investors, creatives, business leaders, activists, civil-society leaders and policymakers, bringing together knowledge, networks and capital for sustained positive impact.