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.

Ideal For

Sustainable dining

Signature Dishes

Brined cod cheeks, in a light sourdough batter served with a twist on traditional tartare sauce; pickled and raw celeriac with shaved pear and toasted hazelnuts, dressed with hazelnut cream and sprinkled with leaves of lovage; saddle of slow-roast venison with hay-smoked beetroot on a bed of greens with liquorice and venison sauce and heritage carrots served with hemp, dried clementine and a variety of ancient grains.

Signature Drinks

The Warehouse Gimlet with Tanqueray 10 and foraged sea herbs; Woodland Negroni with Portobello Gin, Douglas Fir pine infused Campari & sweet vermouth and Autumn’s Forage with quince and foraged birch syrup, Buillet Bourbon & Trois Rivières rum.