Warehouse at The Conduit

A sustainably-committed restaurant from the former Head Chef of Silo - the ground breaking zero-waste restaurant.

Based on the ground floor of the Grade II-listed site, the artisanal and minimalist restaurant has an earthy feel, with hand-painted tiles, hand-woven curtains and reclaimed furniture dotted across the 80-cover space. The kitchen is headed up by Brendan Eades, formerly head chef of Hackney Wick’s zero-waste restaurant Silo.

In keeping with the club’s ethos, Eades is serving up a boldly flavoured, seasonal menu, the ingredients of which have been sourced from carefully selected suppliers with a deep commitment to sustainability. In charge of the cocktails is mixologist Walter Pintus (The Ritz London) , whose ‘hyper-seasonal’ drinks menu features cocktails infused with home-made cordials, vinegars and pickles.

 


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