Food & Drink

Power in Provenance

Our culinary program will source and present exceptional food with a deep commitment to sustainability. We have established relationships with small-scale farmers, fishermen and specialist producers predominately within the British Isles. Our food waste program will repurpose leftovers generated throughout The Conduit in a variety of ways from biofuel to producing compost for the growth of biodynamic vegetables.

Restaurant

Merlin Labron-Johnson is the Executive Chef for our 4th floor restaurant. One of the youngest chefs to receive a Michelin star for his imaginative, modern cooking, Merlin shares our passion for sourcing and has created a menu that is refined and produce-driven. Merlin is currently devoting personal time to cooking at the Refettorio Felix centre for the homeless, and contributing to the Chef’s Manifesto in support of the UN’s sustainable development goals.

Restaurant

Merlin Labron-Johnson is the Executive Chef for our 4th floor restaurant. One of the youngest chefs to receive a Michelin star for his imaginative, modern cooking, Merlin shares our passion for sourcing and has created a menu that is refined and produce-driven. Merlin is currently devoting personal time to cooking at the Refettorio Felix centre for the homeless, and contributing to the Chef’s Manifesto in support of the UN’s sustainable development goals.

Guest Chefs

The Conduit’s guest chef program will feature at least four globally recognized chefs per year. Our first guest chef was Massimo Bottura, one of the world’s most creative and socially responsible culinary figures. In September 2018, he served members and their guests a menu from the acclaimed Osteria Francescana in Modena, recently named the World’s Best Restaurant. Massimo is committed to addressing the issues of food waste and hunger; together with his non-profit organisation Food for Soul, he founded Refettorio Felix at St Cuthbert’s, the community kitchen that uses surplus ingredients to create meals for those living in socially vulnerable conditions. Part of the proceeds from his residency at The Conduit will go to Food for Soul.

The Conduit Food Programme

Gary Robinson, our Executive Chef, has over 20 years of global culinary experience and oversees The Conduit’s food programme across all floors. The menus are relaxed and convivial and represent the very best of British with international influences. The food will evolve throughout the year to mirror the seasonal changes of the exceptional produce we are sourcing. Provenance and ethically renewable stocks will also guide the way we bring produce to the table, giving us the ability to showcase not only a wonderful variety of ingredients but also support conscientious farming, environmental responsibility and positive agriculture practices.

The Conduit Food Programme

Gary Robinson, our Executive Chef, has over 20 years of global culinary experience and oversees The Conduit’s food programme across all floors. The menus are relaxed and convivial and represent the very best of British with international influences. The food will evolve throughout the year to mirror the seasonal changes of the exceptional produce we are sourcing. Provenance and ethically renewable stocks will also guide the way we bring produce to the table, giving us the ability to showcase not only a wonderful variety of ingredients but also support conscientious farming, environmental responsibility and positive agriculture practices.

Sustainable Sources

The Conduit is working closely with the Sustainable Restaurant Association to ensure that we adhere to rigorous sustainability practices, ranging from seafood certified by the Marine Stewardship Council, to fair trade coffee sourced from small producers in South America.

Drinks and Distilleries

We are embracing the original and experimental in our drinks program. From a diverse selection of producers we will stock everything from natural and biodynamic wine to small batch distilleries to elegant vintage spirits. Using these specialised products, our bar team have developed innovative wine lists and drinks menus to be enjoyed throughout The Conduit.