FOOD & DRINK PHILOSOPHY

Our culinary programme sources and presents 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, chosen because they combine quality with responsible practices.

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RESTAURANT & ALL DAY DINING

Merlin Labron-Johnson is our Executive Chef. 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. Our All Day Dining menu is designed by Leonardo Pereira, previously chef at two-Michelin-star restaurant Noma.

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OUR DRINK OFFERING

Our world-class cocktail offering is led by our Bar Operations Manager, Walter Pintus, who is widely regarded as one of London’s most respected bartenders and mixologists. His bespoke creations include: our Provenance menu, which aims to explore the origin of sustainable and seasonal produce; our Temperance and Temptation menu, which is inspired by the sounds of the Prohibition; and our Perspective menu, which gives a local twist on tropical classics for unexpected flavours that will surprise and transport you.

We’re always looking for new ways to introduce sustainable practices into our cocktail making, from creating an infusion from blended coffee grounds to transforming squeezed oranges into sherbet.

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